Ancho chiles are poblano peppers that have been dried until their skins are dark and wrinkly. Their flavor is fruity and slightly spicy, and they form the basis of the seasoning for these chicken adobo tacos. Served next to traditional Mexican street corn with a creamy Cotija cheese topping, these traditional Mexican flavors are guaranteed to heat up your dinner.
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You Will Need
Before You Cook
Prepare the Ingredients
Shuck corn and rinse. Zest one lime, halve, and juice. Quarter second lime. Combine shredded cabbage, 1 tsp. olive oil, 2 tsp. lime juice, ½ tsp. salt, and a pinch of pepper in a medium mixing bowl. Mix together thoroughly and refrigerate until ready to plate. Rinse chicken breasts, pat dry, and season both sides with a pinch of pepper.
Sear the Chicken
Heat 2 tsp. olive oil in a medium pan over medium-high heat. Place chicken in hot pan and cook 4-5 minutes per side, or until browned. Transfer to one half of prepared baking sheet (no need to wipe pan clean).
Finish the Chicken and Roast Corn
Place ears of corn on other half of prepared baking sheet and coat each ear with ¼ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Bake 8-12 minutes, or until chicken is golden brown, reaches a minimum internal temperature of 165 degrees, and corn is tender. Remove from oven and let chicken rest 5 minutes.
Make the Sauce
In same pan used to sear chicken, combine tomato sauce, half the seasoning, and ½ cup water over medium-high heat. Bring to a simmer and cook 5 minutes, or until sauce thickens slightly. Using two forks, shred chicken into bite-sized pieces and add to pan. Alternatively, chicken can be sliced into bite-sized pieces. Cook 2 minutes and remove pan from burner. Taste sauce, and add remaining seasoning (reserve a pinch for garnish) if more heat is desired.
Warm the Tortillas
Stack tortillas and wrap with foil. Place wrapped tortillas in oven 5-7 minutes, or until warm and pliable. Remove from oven and keep wrapped until ready to plate.
Plate the Dish
Place a serving of cooked chicken in three tortillas and place on a plate. Garnish tacos with cabbage, half the sour cream, and lime zest. Add an ear of corn to the plate and garnish with remaining sour cream, remaining seasoning (to taste), and Cotija cheese. Serve with two lime wedges.
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