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Potato Poblano Tacos

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Ingredients
For potato-poblano filling:
  Poblano chilies 1 Pound (6 Large Poblano Chili Peppers)
  Red potatoes 1 1⁄2 Pound (3 Large Potatoes)
  Vegetable oil 1 Tablespoon
  Onion 6 Ounce, chopped (Use 1 Medium To Large Onion)
  Garlic clove 1 Large, minced or crushed through a press
  Dried oregano 1⁄2 Teaspoon, crumbled
  Ground cumin 1⁄2 Teaspoon
For tacos
  6 inch corn tortillas 18
  Diced tomato 2 1⁄4 Cup (36 tbs)
  Shredded romaine lettuce 2 1⁄4 Cup (36 tbs)
  Chopped cilantro 9 Tablespoon (Fresh Coriander)
  Canned tomato sauce/Fresh tomato sauce 1 Cup (16 tbs) (Use Either Canned Or Fresh)
  Shredded mild cheddar cheese 4 Ounce (1 Cup)
  Salt To Taste
  Pepper To Taste
Directions

1. MAKE THE POTATO-POBLANO FILLING: Roast the peppers directly over a gas flame or under a broiler as close to the heat as possible, turning with tongs until charred and black all over. Place them in a plastic bag, twisting the top to enclose them, and put them in the refrigerator for 10 minutes. Peel the peppers by rubbing the skins away under gently running water. Cut the peppers in half length-wise; remove and discard the seeds, ribs and stems. Tear the peppers lengthwise into strips 1/4 to 1/2-inch wide.
2. Meanwhile, put the potatoes in a large pot and cover with cold water. Partially cover and bring to a boil over high heat. Reduce the heat to moderately high and boil until tender when pierced with a fork, 30 to 40 minutes. Drain and let cool for at least 30 minutes. (Steps 1 and 2 can be prepared hours, or even a day ahead.) Peel the potatoes; cut into 1/2-inch dice.
3. Spoon the vegetable oil into a large nonstick or well-seasoned skillet. Place over moderate heat. Add the onion and saute until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds longer. Add the potatoes, stirring gently once or twice. Brown, without stirring, for 3 to 5 minutes over moderate heat. Add the poblanos, oregano, cumin and salt and pepper to taste. Cook, stirring gently once or twice, for 2 to 3 minutes longer. Keep warm.
4. PREPARE THE TACOS: If the corn tortillas are fresh and pliable, they will not need water splashed on them to soften. Heat a heavy skillet or griddle over moderate heat. One at a time, put a tortilla in the skillet. Dip your fingertips in water and fleck it on the tortilla. Turn and repeat the light sprinkling, then continue turning quickly several times until very soft and pliable. (With practice, you can heat 2 or 3 tortillas in an overlapping stack, turning the top tortilla over first then the entire stack, and repeating several times.)
5. Put a hot tortilla on a warmed plate and spoon 1/4 cup of the potato filling across the center. Add 2 tablespoons each of diced tomato and shredded lettuce, 1/2 tablespoon of cilantro, a scant tablespoon each of tomato sauce and Cheddar, a few drops of hot taco sauce and a pinch of salt. Repeat with the remaining ingredients, folding each tortilla up over its filling. Serve 2 per portion and eat with the fingers.

Recipe Summary

Cuisine: 
Mexican
Course: 
Snack
Method: 
Boiled
Ingredient: 
Potato

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