Ancho Chicken Tacos with Roasted Poblano Strips and Cumin White Bean Cream

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the poblano peppers on a sheet pan and roast for 18 to 20 minutes, turning halfway through, until the skins are blistered. Transfer them to a bowl and cover for 10 minutes so they can steam.

2. 2

   Meanwhile, place the dried ancho chile in a bowl with very hot water and let it soften for 10 minutes. Drain and blend it with the orange juice, 2 tablespoons / 30 ml lime juice, 3 garlic cloves, 1 teaspoon cumin, dried oregano, smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon / 15 ml olive oil until you have a thick marinade.

3. 3

   Toss the chicken breast strips with the marinade and let them rest for 10 minutes while you finish the remaining components.

4. 4

   Peel the roasted poblanos, remove the seeds and membranes, and slice them into strips. Set aside.

5. 5

   For the white bean cream, blend the cooked white beans with the chicken broth or water, sour cream, 1 garlic clove, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1 tablespoon / 15 ml lime juice until smooth.

6. 6

   Heat a medium skillet over medium heat with 1 teaspoon / 5 ml olive oil. Cook half of the white onion for 3 to 4 minutes until softened. Add the poblano strips, a pinch of salt, and a pinch of black pepper; cook 2 minutes more. Remove and set aside.

7. 7

   In the same skillet, add the remaining 1 teaspoon / 5 ml olive oil and cook the rest of the white onion for 2 minutes. Add the chicken with all of the marinade and cook over medium-high heat for 8 to 10 minutes, stirring, until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C.

8. 8

   Transfer the white bean cream to a small saucepan and warm it over low heat for 3 to 4 minutes, stirring, until hot and slightly thickened. Do not let it boil aggressively.

9. 9

   Warm the corn tortillas on a comal or dry skillet over medium heat, about 30 seconds per side, until pliable and hot.

10. 10

    Assemble the tacos by spreading a little white bean cream on each tortilla. Add the ancho chicken, the poblano-onion strips, fresh cilantro, and crumbled queso fresco. Serve with lime wedges on the side.