12 each 8" Heat Pressed Flour Tortillas (10410) , grilled to warm
3/4 cup Hot sauce aioli
12 each Roasted Poblano pepper, skinned, seeded
3 1/2 lbs. Huitlacoche Chicken, see related recipe
3/4 cup Charred Corn Kernels
3/4 cup Cotija cheese crumbles
As needed Fresh Cilantro
1.) To prepare one Stuffed Poblano Chicken Taco, stuff one poblano pepper with 1 cup of the Huitlacoche Chicken and bake until fully heated through.
2.) Lay one grilled tortilla flat and spread with 1 tbsp. of hot sauce aioli, and then top with the stuffed poblano pepper.
3.) Garnish with 1 tbsp. charred corn, 1 tbsp. cotija crumbles, and a pinch of fresh cilantro leaves and serve.