I made these Green Chile Chicken Thigh tacos and they came out fantastic. Rick's not my favorite presenter, he's so prodigious on youtube that it's a bit overwhelming, and his ingredients are sometimes hard to find. But the flavors in his recipes are right in my sweet spot and well worth exploring.
I'm going to start roasting peppers more often, whether as an ingredient for meals or for a salsa verde to keep on hand as a condiment. I think my grocery stores usually have poblanos as a base pepper and I can often augment with cubanelles and tomatillos from spring to fall.
This time was about six small poblanos, two cubanelles, and a serrano. Lit an overloaded chimney of charcoal, roasted the peppers until black all over, let them steam themselves in a bowl covered by a plate, and then peeled and de-seeded. I used to peel under running water but Kenji said "don't do that," so I stopped. I did keep some serrano seeds for heat. A rough chop and then into a food processor with a small head's worth of garlic cloves and some olive oil. Blend into a paste and spread over top of seasoned thighs (s&p) and cubed potatos. I used a disposable foil tray rather than a "hobo pack" in the video because I had one and, honestly, that's just asking for ruined clothes or, worse, a grease burn. Removed grate and tray directly on the remaining coals for about 20 min. heat/char flour tortillas directly on a gas burner. I used to steam tortillas in the microwave but probably won't go back if flame is available.
I built my tacos with some simple guac (avocado, lime, salt pepper), chopped thigh, a few potato cubes, and a little more lime and the pepper/juices from cooking. No cheese necessary (but it couldn't be bad, right?). These were so f'ing delicious. I gorged.