Makes 8 tacos


  • 2 Tbsp. canola oil

  • 1/2 cup finely chopped white onion

  • 2 garlic cloves, finely chopped

  • 1 1/2 Tbsp. ancho chili powder

  • 2 tsp. ground cumin

  • 1/2 tsp. ground cinnamon

  • 1 (14.5 ounce) can diced tomatoes

  • 1/2 cup chicken broth

  • 1/2 cup bittersweet chocolate chips


    Total time: 30 minutes

    In a skillet, heat oil over medium-high heat. Add onion, garlic, chili powder, cumin, and cinnamon and cook, stirring, 2 minutes. Add tomatoes, broth, chocolate chips, and 1 1/2 tsp. salt. Simmer. Add chicken to pan; reduce heat; and cook, flipping chicken halfway through, 15 minutes.

    Meanwhile, in a bowl, whisk vinegar, 2 Tbsp. water, sugar, and 1/2 tsp. salt. Add poblano, cabbage, and cilantro. Toss, then set aside.

    Transfer chicken to a cutting board. Return skillet with sauce to medium heat. Cook until thickened, 5 minutes. Meanwhile, chop chicken.

    Return chicken to skillet and season with salt to taste. For each taco, spoon chicken into 2 stacked tortillas, sprinkle with sesame seeds, and top with poblano mixture. Serve.

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