This quick, convenient recipe is a Southwestern take on a popular Southern classic—sweet summer corn and barbecued chicken. Sautéing the chicken to brown the surface deepens both color and flavor and approximates the Mexican technique of cooking on a comal or griddle. To cut down on the preparation time for this recipe, use a good, all-natural rotisserie chicken from the grocery store.
Recipe information
Yield
makes 6 tacos
Ingredients
Preparation
Step 1
Cut the prepared poblano chile, red bell pepper, and jalapeño chiles (with seeds) into 1/4-inch-thick strips (rajas); set aside.
Step 2
In a large, heavy skillet, heat the oil over medium-high heat and sauté the diced onion until it begins to caramelize, about 5 minutes. Reduce the heat to medium-low. Add the reserved chile and bell pepper, the shredded cooked chicken, salt, corn, jalapeños, and Tabasco and gently heat (you may need to add about 1/4 cup water to keep the mixture from drying out).
Step 3
Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
Step 4
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and garnish. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and garnish, fold, and eat right away.
