Sweet Potato And Poblano Tacos Recipe By Tasty Food

POBLANO, MUSHROOM AND POTATO TACOS

Steps:

• Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.
• Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
• Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.
• Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.

"YOU SAY POTATO, I SAY POBLANO" TACOS #SP5

Steps:

• First, cook your corn tortillas per their package directions, either in a bit of oil or in a dry skillet over medium heat so that each side of the tortilla is very lightly golden. Wrap these in foil or a tea towel and keep in a warm place.
• Now cook your taco filling! Heat 2 Tb of oil in the same skillet over medium heat and add your diced poblanos. Heat them for 2 minutes, stirring occasionally. Once they start to get a bit soft and fragrant, add the Simply Potatoes and continue to cook, stirring occasionally, over medium-high heat. Once the potatoes are warm and beginning to turn golden-brown, transfer the mix to a large serving bowl.
• Serve the warm poblano-potato mixture with sour cream and/or queso fresco in the warm corn tortillas.

POTATO, POBLANO, AND CHORIZO TACOS

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.