Tacos

Potato and poblano tacos. Another success. My father-in-law is having a great time eating at my house this week.:) (Or, I guess that was last week...this week delay thing is weird.)



I hesitate to tell you that this recipe comes from Mark Bittman yet again. You could probably just give up reading my blog right now and read his (I'm not going to give you the address...you're sneaking. You want to jump ship). You can read the article here, or you can just read the next few sentences. Mark Bittman discovered this recipe in the Yacatan, which is to Mexico as Hawaii is to the United States. Mexico and the Yucatan have very different cultures and culinary traditions. So don't expect ground up red meat or cumin in these tacos. They are totally different and simply fantastic (did you get my play on words?).


Taco Filling With Poblano Strips and Potatoes (Tacos de Rajas con Papas)

3 large poblano chilies (they are green and large like bell peppers, only they are thinner and mildly spicy. Even those these peppers don't taste incredibly spicy, their oils will still burn you. Be careful.)
3 tablespoons vegetable oil
1 large white onion, thinly sliced
1/2 teaspoon salt
2 large baking potatoes, peeled, cooked and cubed
1 cup cooked corn kernels (I forgot this ingredient last night...and I was sad)
Cilantro and sour cream to serve

Corn Tortillas (yes, they have to be corn)

1. You're supposed to char the skins of the chilies over a flame, in a broiler, on a grill or in a cast iron skillet on high heat, until completely black on all sides. Put in a paper or plastic bag to steam for 15 minutes. Remove, then peel or rinse away skin; remove seeds and veins and slice into strips 1/2 inch wide by 2 inches long. I skipped this step. I don't mind the skins.

2. In a large skillet over medium heat, heat oil and cook onions (and peppers, if you didn't char them), stirring occasionally, for 5 to 10 minutes, or until onions are translucent and tender. Add chili strips (if you did char them) and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes.

3. Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through.

This will make about 15 tacos (I'd say this should serve about 4)

Place in warm corn tortillas and add a nice dollop of sour cream and some cilantro leaves.



Note: Mark Bittman suggests that you can make these non-vegetarian by cooking about 1/2 pound Mexican chorizo, squeezed from its skin, until its fat is rendered and then adding onions to pan. You would have to decrease the amount of lard or oil accordingly; you may need none if chorizo is very fatty. However, from a person who eats meat and vegetarian dishes, I'm telling you, no meat is necessary. These are great the way they are.