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General Manager shares recipe for Poblano Chicken Tacos

Jay with The Brass Tap shares how to make Poblano Chicken Tacos
By Shanika Wright

HUNTSVILLE, Ala. (TENNESSEE VALLEY LIVING) - If you’re looking for a place with good eats and vibes, The Brass Tap in Hampton Cove is the spot to check out this season!

General Manager Jay Henderson stopped by the kitchen to share the steps of making your own version of their Poblano Chicken Tacos!

Recipe for Poblano Chicken Tacos

Ingredients

  • 1 lb chicken breast
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder or 1 clove of fresh garlic
  • 1 tsp cayenne pepper
  • Juice of 1 lime
  • 1 frying pan
  • 1 paring knife
  • 3 corn or flour tortillas
  • 1/2 cup cotija cheese
  • 1 bunch of fresh cilantro
  • 1 jalapeño
  • pickled red onions
  • fresh sliced white onion
  • 1/3 cup poblano sauce

Instructions

  1. Marinate chicken with salt, black pepper, garlic, cayenne, and lime juice.
  2. Let marinate for 4-8 hours.
  3. Oil a grill or skillet on high heat with a neutral oil.
  4. Sear or grill the chicken for 4 minutes on each side, until the internal temperature reaches 165 degrees.
  5. Let the chicken rest for 3-5 minutes.
  6. Slice or shred chicken to preference
  7. Add the chicken to the tortilla and top with onion, cilantro, fresh jalapeño, cotija cheese, and poblano sauce.

Recipe for Poblano Sauce

Ingredients

  • 1 pound poblano peppers
  • 4 cloves of garlic
  • ¼ cup sour cream, or Mexican crema
  • 1 tablespoon lime juice, fresh-squeezed
  • ¼ cup cilantro leaves
  • ½ teaspoon salt

Instructions

  1. Preheat the broiler oven to high.
  2. Remove from the oven, use tongs to flip the peppers, and continue cooking for an additional 4-5 minutes, or until the skin begins to bubble.
  3. Remove the peppers from the oven, immediately transfer them to a plastic zipper bag, then seal the bag.
  4. Set aside for 10 minutes.
  5. After 10 minutes, remove the peppers from the bag and once they’re cool to the touch, use your fingers to peel the skin away.
  6. Discard the papery skins.
  7. Remove the stems from the peppers, and the membrane and seeds inside.
  8. Place the roasted, peeled peppers in a blender with the garlic cloves, sour cream, lime juice, cilantro leaves, and salt.
  9. Blend for 30 seconds, or until smooth and creamy.
  10. Add the poblano peppers to a foil-lined baking sheet.
  11. Place the baking sheet on the top shelf in the oven, 6-8 inches under the broiler.
  12. Cook for 4-5 minutes, or until the skin begins to turn black and the peppers start to bubble.

Visit The Brass Tap Hampton Cove at 6407 US-431, Owens Cross Roads, AL, or online at its website.

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