Easy and Healthy Chicken and Huitlacoche Tacos with Poblano Crema
AuthorPaula Bendfeldt-Diaz
Ingredients
2cupscooked chickencut into small squares
1jar or one can of huitlacocheyou can find it in Mexican or Latino convenience stores
1/4cupfinely chopped onion
1/4cupchopped orange and yellow sweet peppers
1/2teaspoonfinely chopped garlic
1tablespoonolive oil
1ripe Hass avocado
1cupGreek yogurt
1ancho chilirehidretad (you can also use 2 tablespoons of chipotle in adobo sauce)
8corn tortillas
fresh cilantro
salt and pepper to taste
Instructions
Heat oil on medium heat. Add onion and garlic and saute until onion is translucent.
Add huitlacoche and salt and pepper to taste. Saute for two or three minutes on medium high heat moving constantly.
Remove huitlacoche mixture from heat.
Heat the chicken, you can just heat in the microwave.
While the chicken is heating combine the yogurt and the re-hydrated chili in a blender until well combined.
Wrap tortillas in a paper towel and heat in microwave for 45 seconds.
Assemble the tacos. Put some huitlacoche in each tortilla, add chicken, sweet pepper on slice of avocado and top with the ancho crema and fresh cilantro.