Poblano Chicken Tacos

Poblano peppers

Tomatoes

Onion

Garlic cloves (a couple), unpeeled for roasting

Extra virgin olive oil

Salt

Leftover shredded cooked chicken

Corn tortillas

Homemade chicken broth

All-purpose seasoning blend (the video uses "Casa del Buey All-Purpose Sonora" spice; any all-purpose or taco seasoning works)

Homemade salsa

Diced white onion

Cilantro (optional)

Cotija cheese

Line a sheet pan with parchment. Add the poblanos, tomatoes, onion, and a couple of unpeeled garlic cloves. Drizzle with extra virgin olive oil, sprinkle with salt, and toss to coat.

Broil until everything is charred.

Put the poblanos in a zip-top bag, seal it, and let them steam 20–30 minutes.

Take the poblanos out, peel off the charred skins, remove the stems, and scrape out the seeds. Slice, then dice.

Peel the roasted garlic and chop it along with the roasted tomatoes and onion.

Heat some extra virgin olive oil in a skillet. Add the shredded chicken and crisp it for about 2 minutes to get some color, then cook a few minutes more.

Add all the roasted vegetables and stir to combine.

Pour in some homemade chicken broth and season with the all-purpose seasoning. Simmer until the liquid reduces, then taste and adjust.

Warm the tortillas.

Build the tacos: tortilla, chicken mixture, homemade salsa, diced white onion, cilantro if using, and cotija cheese.