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