CORN AND FIRE-ROASTED POBLANO SALAD WITH CILANTRO
This side dish was a hit served with enchiladas and I bet it would be good alongside quesadillas too. Please adjust the amount of poblanos to taste. I would suggest only using fresh corn to get the best flavor from this salad. From Everyday Greens a cookbook from a vegetarian restaurant in the San Francisco Bay Area.
Provided by cookiedog
Categories Corn
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Roasted Poblanos: Rub the chilies lightly with oil and place them on a stovetop grill or directly over an open flame. Grill over medium-high heat and turn, using metal tongs until the skins are evenly blistered and charred. Remove from the heat, transfer to a bowl, and cover with a plate or a lid; they'll steam as they cool. Loosen and peel the skins from the chilies. Bits of charred skin are ok. You can dip your fingers in water, but don't be tempted to dip the chilies in water or peel them under the running faucet-you'll lose their delicious flavor.
- Salad: Bring a small pot of water to a boil and drop in the onions for 20 seconds. Drain and toss with the vinegar.
- Heat the oil in a large sauté pan. Add the corn, 1/4 teaspoons salt, and sauté over medium heat for about 1 minute. Add the water, lower the heat, and cover the pan. Simmer covered, until the corn is tender, about 5 minutes.
- Transfer to a bowl and toss with the chilies, onions, lime juice, 1/4 teaspoons salt, and a pinch of cayenne. Set aside to cool.
- Just before serving, add the cilantro and season to taste with salt and cayenne.
- Tip: To make this salad even easier, you can prepare the separate elements ahead of time and combine them at the last minute. The poblano chilies keep well for several days in the refrigerator or can be frozen and defrosted just before serving.
Nutrition Facts : Calories 172, Fat 4.9, SaturatedFat 0.7, Sodium 22.6, Carbohydrate 33.3, Fiber 3.8, Sugar 5.4, Protein 4.5
FIRE-ROASTED CORN AND POBLANO TACOS
These delicious tacos are served at Jalapenos Restaurant in Houston. They are best with corn from the roasted corn cobs, rather than frozen corn. If you can't find the authentic ingredients, substitutions are listed. Note: prep time does not include time to prepare charcoal for roasted corn. Cook time assumes oven roasting for corn.
Provided by PanNan
Categories Corn
Time 1h15m
Yield 12 tacos
Number Of Ingredients 13
Steps:
- Heat butter in heavy saute pan over medium heat.
- Cook onion for 1 minute, until slightly brown on the edges.
- Add garlic and saute 1 minute more.
- Add poblano, corn, salt, and oregano.
- Remove from heat and stir to combine.
- Add lime juice and cheeses, reserving some Chihuahua cheese for garnish.
- Stir.
- Brush a griddle, comal or heavy skillet with a light coating of oil.
- Bring to medium heat.
- Place a tortilla (or a few if they fit) on the hot surface.
- Fill tortillas on one half.
- When softened from heat, fold over and cook about a minute on each side, turning carefully, until golden brown on each side.
- Keep warm in oven until all are finished.
- Garnish with reserved Chihuahua cheese and lime wedges.
Nutrition Facts : Calories 149.1, Fat 7.3, SaturatedFat 3.6, Cholesterol 17.4, Sodium 146.3, Carbohydrate 17.2, Fiber 2.3, Sugar 2.2, Protein 5.3
POTATO, POBLANO, AND CHORIZO TACOS
Make and share this Potato, Poblano, and Chorizo Tacos recipe from Food.com.
Provided by Lavender Lynn
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat broiler to high.
- Cut poblanos in half lengthwise; discard seeds and membranes.
- Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes, until blackened. Place in a paper bag; fold close tightly.Let stand 5 minutes. Peel; coarsely chop.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato to pan; cook 3 minutes. Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.
- Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/3 C potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1/ 1/2 teaspoons cheese. Serve with lime wedges.
BLACK BEAN AND POBLANO TACOS
There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.
Provided by David Tanis
Categories dinner, lunch, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
- Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
- To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
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