PAPAS CON RAJAS TACOS (POTATO WITH ROASTED POBLANO PEPPER TACOS)
Papas con rajas are tender potatoes with pan fried roasted poblanos and onion. They make a delicious vegan and gluten free taco filling. Topped with a Mexican chipotle sauce, these tacos are out of this world delicious!
Provided by Eva
Time 35m
Number Of Ingredients 12
Steps:
- Roast the poblanos over the flames of a gas stove or under the broiler, turning occasionally, until the skin is blackened and burnt all over. Put the peppers in a bowl and cover. Set aside for several minutes until cool enough to handle. The steam will loosen their skin, peel the poblanos, remove the stem and seeds, and slice into thin strips. Set aside.
- Meanwhile, place the potatoes in a pot and cover with water. Cover and bring to a boil, lower the heat to a simmer to cook until the potatoes are easily pierced with a fork, about 5-8 minutes. Drain and set aside.
- In a large skillet over medium heat add 1 tablespoon of oil. Add the onions and a pinch of salt and sauté for 5-7 minutes until they start to soften and turn a golden color.
- Add the roasted poblano strips, minced garlic, the oregano, a pinch of salt, and black pepper. Sauté for another 3-4 minutes.
- Add the remaining 1 tbsp of oil and the cooked potatoes to the skillet along with 1 teaspoon of salt, and fry for about 5 minutes, only stirring once or twice so the potatoes can brown.
- Serve on warmed corn tortillas with a drizzle of creamy Mexican chipotle sauce and minced cilantro and onion (if desired).
POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)
This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.
Provided by Gabriela Cámara
Categories Vegetarian Dinner Chile Pepper Poblano Potato Onion Sour Cream Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Taco
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
- Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
- In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
- Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
- In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
- Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.
POTATO AND RAJAS TACOS
Steps:
- Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes. Drain, pat dry and spread in a single layer on a tray to cool. When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through. Add the potatoes and stir occasionally until heated through. For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack 2 tortillas and layer with the potato rajas mixture. Top with Salsa Fresca and an avocado slice and serve.
- In a large skillet heat the oil over medium heat. Saute the onions with the salt and pepper until they begin to wilt and brown, 8 to 10 minutes. Stir in the julienned red peppers and chiles. Pour in the heavy cream, bring to a boil and reduce to a simmer. Cook 4 minutes or until the cream begins to thicken. Stir in the grated cheeses and remove from the heat. Serve immediately.
- In a mixing bowl, combine all the ingredients. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than 1 day.
SIMPLY POTATOES RAJAS TACOS #5FIX
5-Ingredient Fix Contest Entry. Traditional rajas are a much-loved part of south of the border cuisine. Simply Potatoes makes it possible to easily make a home rendition of a dish made popular by 2 well-known chefs. This satisfying entree is a great way to have family and friends enthusiastic about going meatless one night per week.
Provided by Baba Yaga
Categories Potato
Time 35m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 5
Steps:
- Roast poblanos over gas stove burner or beneath broiler, turning frequently, until blistered and beginning to blacken in spots. (Stove top is best, but if you don't have a gas burner, use the broiler carefully - do not overcook - need to have firm texture) Place hot poblanos in paper bag, fold bag to close and allow peppers to steam 5 minutes.
- Preheat oven to 350?F.
- While peppers are steaming, lightly spray interior of 12 inch non-stick skillet with non-stick cooking spray.
- Heat over medium high heat until hot and add potatoes in a single layer. Cover and cook over medium high heat for 4 minutes without stirring. Remove lid, and turn potatoes over, re-cover and continue to cook over medium high heat 4 minutes. Do not stir - this allows potatoes to lightly brown on the edges which contributes a great texture to the finished dish. Repeat steps one more time and cook an additional 4 minutes.
- While potatoes are cooking, remove peppers from bag, cut each pepper open, remove stems, seeds and veins, and open up to flatten each pepper onto cutting surface, skin side up. Scrape off blistered skin (ok if some remains) and slice peppers into ¼ inch strips.
- When potatoes have cooked a total of 12 minutes, remove lid and stir pepper strips into potatoes. Add 1 cup heavy cream, stir and continue to cook over medium high heat, uncovered, until cream thickens 2-3 minutes.
- Stir in cheese, remove from heat and cover.
- Bake Taco Shells according to package directions until desired degree of crispness.
- Spoon potatoes rajas into warm taco shells and serve.
Nutrition Facts : Calories 504.3, Fat 38.9, SaturatedFat 21.7, Cholesterol 116.2, Sodium 503.4, Carbohydrate 29.6, Fiber 5.6, Sugar 1.9, Protein 12.5
CRISPY POTATO RAJAS TACOS
Steps:
- For the potato rajas: Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about 6 to 8 minutes, being careful not to overcook. Drain, pat dry, and spread in a single layer on a tray to cool.
- Heat olive oil in a large skillet over medium heat. Saute onions with salt and pepper until they begin to brown, about 10 minutes. Stir in red bell peppers and chiles. Pour in heavy cream, bring to a boil, and reduce to a simmer. Cook 4 minutes or until cream begins to thicken. Add grated cheeses and potatoes and cook, stirring occasionally, until just heated through. Remove from heat.
- For the tacos: Heat vegetable oil to 350 degrees F in a large, deep pot or deep fryer. Dip tortillas briefly, one at a time, into the hot oil, just to soften. Spoon potato rajas mixture into center of each softened tortilla. Fold in half to enclose mixture and secure with a toothpick threaded through the top edge of the tortilla. Deep fry tacos for 3 to 5 minutes, until crispy and lightly golden. Remove and drain thoroughly.
- To serve, spoon Chipotle Crema onto four serving plates, spreading a bit to create a bed for the tacos. Place Crispy Potato Rajas Tacos on top of crema. Finish by topping with generous spoonfuls of Border Guacamole and Corn Relish and serve immediately.
- Combine ingredients thoroughly in a small mixing bowl. Taste and adjust seasonings as necessary. Chill until ready to use.
- Cut the avocados into quarters and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately.
- Heat 1/2 cup of the olive oil in a large skillet over medium heat. Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
- Add diced peppers to the sauteed corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature.
POTATO TACOS #SP5
Official Contest Entry: Simply Potatoes 5Fix. Fried potato tacos, topped with goodies, easy preparation, good for lent season, kids love them.
Provided by nicolopulos5_100009
Categories Potato
Time 30m
Yield 12 Tacos, 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the mashed potatoes, add pepper and salt to taste.
- Spread a spoon of the potatoes on the tortilla and roll it up (warm up the tortillas on the microwave for 30-40seconds to make them flexibles).
- Warm the vegetable oil in a pan, and fry the tacos (the closing part down).
- Turn them and once that they have a golden color take them out. Place them on paper to absorb the excess of oil.
- Serve 3 pieces on a plate, top with shredded lettuce,Crumbled Queso fresco, spoon of sour cream and salsa. (Chopped tomato optional).
- Enjoy!
Nutrition Facts : Calories 638.7, Fat 56.5, SaturatedFat 7.4, Sodium 32.4, Carbohydrate 32.1, Fiber 4.5, Sugar 0.6, Protein 4.1
POTATO AND RAJAS TACOS
Make and share this Potato and Rajas Tacos recipe from Food.com.
Provided by loveleesmile
Categories Mexican
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes. Drain, pat dry and spread in a single layer on a tray to cool. When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through. Add the potatoes and stir occasionally until heated through. For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack 2 tortillas and layer with the potato rajas mixture. Top with Salsa Fresca and an avocado slice and serve.
- CREAMY RAJAS: In a large skillet heat the oil over medium heat. Saute the onions with the salt and pepper until they begin to wilt and brown, 8 to 10 minutes. Stir in the julienned red peppers and chiles. Pour in the heavy cream, bring to a boil and reduce to a simmer. Cook 4 minutes or until the cream begins to thicken. Stir in the grated cheeses and remove from the heat. Serve immediately.
- SALSA FRESCA: In a mixing bowl, combine all the ingredients. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than 1 day.
Nutrition Facts : Calories 699.7, Fat 56.5, SaturatedFat 21.8, Cholesterol 104.6, Sodium 726.3, Carbohydrate 42.8, Fiber 7, Sugar 13.3, Protein 11
SPICY CHORIZO & POTATO TACOS #5FIX
5-Ingredient Fix Contest Entry. Mexican chorizo is a spicy, flavorful sausage that pairs perfectly with potatoes. I love making these Spicy Chorizo & Potato Tacos for dinner because they are so easy to make and delicious!
Provided by YoshiS
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large nonstick pan over medium heat. Crumble the chorizo into the pan and cook for 5 minutes, stirring often. Add the diced potatoes and saute for 15 - 20 minutes, until the chorizo is fully cooked and the potatoes are slightly crispy. Spoon the chorizo & potato filling into the tortillas, and top with salsa and sour cream. Enjoy!
Nutrition Facts : Calories 943.6, Fat 62, SaturatedFat 24.7, Cholesterol 129.9, Sodium 2798.4, Carbohydrate 58.1, Fiber 4.9, Sugar 7.7, Protein 38
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, tacos, appetizer, main course
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
- Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
- Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
- Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 8 grams, Carbohydrate 61 grams, Fat 14 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 945 milligrams, Sugar 9 grams
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