Careme

Instructions

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1. 1.

   Slice the 12 oz chicken thighs into bite-size strips and mince 2 garlic cloves. Toss the chicken with:

   • 1 1/2 teaspoons Diamond Crystal kosher salt
   • 1 teaspoon ground cumin
   • 1 teaspoon chili powder
   • 1/2 teaspoon dried oregano
   • 2 minced garlic cloves

   Set aside while you prepare the vegetables.

2. 2.

   Stem and seed 2 medium poblano peppers (about 8 oz), then slice them into strips. Thinly slice 1/2 medium red onion (about 3 oz).

3. 3.

   Shred 4 oz red cabbage and chop 1/4 cup cilantro. Toss them together with 2 tablespoons juice from 1 lime and 1/4 teaspoon Diamond Crystal kosher salt to make the slaw.

4. 4.

   Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the poblano strips and sliced onion with 1 teaspoon Diamond Crystal kosher salt. Cook, stirring occasionally, until blistered and tender, about 8 minutes; transfer to a plate.

5. 5.

   Add 1 teaspoon neutral oil to the skillet. Spread the seasoned chicken in a single layer and cook, turning occasionally, until browned and the thickest pieces reach 175°F, about 8–10 minutes. Let rest 2 minutes.

6. 6.

   Warm 8 small corn tortillas in a dry skillet over medium heat, turning once, about 2 minutes total.

7. 7.

   Fill the tortillas with the chicken and slaw. Plate with the blistered poblanos and onion alongside.

Want more detail? See the temperature guide.