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1
For the marinade: Mix the oil, lime juice, orange zest and juice, garlic, onions, chili powder, cumin and salt in a bowl until combined.
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2
Adjust seasoning if necessary.
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3
Transfer the marinade into a large freezer bag.
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4
Add the chicken and marinate in the fridge for 2 to 4 hours.
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5
For the carrot slaw: In a mixing bowl, combine the carrots, vinegar and agave.
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6
Toss to coat and season with salt and pepper.
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7
Set aside.
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8
For grilling: Heat a grill pan to medium-high heat and lightly coat with 1 tablespoon of the canola oil.
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9
Pull the chicken out of the marinade and grill each side until dark grill marks form, 6 to 8 minutes a side.
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10
Then let rest for at least 5 minutes.
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11
Toss the scallions with the remaining 1 tablespoon canola oil and season with salt and pepper.
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12
Grill until charred on all sides.
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13
Chop and set aside.
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14
For the sandwich build: Spread 1 tablespoon of the Poblano Crema on the bottom of a roll.
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15
Then add some sliced chicken, Charred Salsa, carrot slaw and charred green onions.
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16
Cut on the diagonal and serve with additional salsa on the side.
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17
Peel, stem and seed the poblanos.
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18
Place in food processor and pulse until smooth.
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19
Add the Mexican crema, agave and lime juice, and season with salt and pepper.
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20
Pulse until just combined.
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21
Scoop into a bowl and spread on everything.
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22
Heat a large grill pan to medium-high heat.
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23
Add the tomatillos, garlic, tomatoes, onion, ancho and poblano chiles.
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24
Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened.
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25
Depending on their size, each vegetable will char at a different rate.
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26
Place the charred ancho chile into a small bowl and pour enough hot water to cover it.
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27
Allow to sit until the chili is softened, 8 to 10 minutes.
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28
When softened, remove the stem and seeds.
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29
Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters.
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30
Put the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave and lime juice into the bowl of a food processor and blend until mostly smooth.
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31
Season with salt and pepper to your heart's content.