You Say Potato I Say Poblano Tacos Sp5 Food

PAPAS CON RAJAS TACOS (POTATO WITH ROASTED POBLANO PEPPER TACOS)

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).

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.

POTATO AND POBLANO RAJAS TACO (TACOS DE PAPA)

Steps:

• Preheat the oven to broil.
• Puncture the poblano chiles with a knife and place on a sheet pan. Broil in the oven until the tops of chiles are blackened. Turn over and blacken the other side.
• When the chiles are roasted, take them out from the oven and wrap the hot chiles in a wet paper towel or clean dish towel.
• After about 15 minutes, when the chiles have cooled down, remove stem, peel, seed and chop. Set aside.
• In a large pan, bring enough water to cover the potatoes. Bring the water to a boil. Add the potatoes and cook until tender. Drain the water. Set aside.
• Melt the butter in a pot. Add the crushed garlic and saute for 1 to 2 minutes. Add the potatoes and all other remaining ingredients to the pot and cook for 1 to 2 minutes. Mash until creamy.
• Place a large frying pan on the stove to, set to medium high heat. Add the oil so that it is at least 2 to 3 inches high in the pan.
• Place each corn tortilla on your work surface and fill with about 2 Tbsp of the potato mixture. Roll tightly and line up on a plate, until all are done.
• When the oil is ready to fry (about 350°), add the rolled tacos in batches so as not to crowd them. Fry for about 3 to 4 minutes on the first side. Once it becomes crisp, turn over and fry the other side.
• When both sides of each taco are golden brown, remove from the oil and drain on a plate lined with a double-stacked paper towel.
• Arrange the hot tacos de papa on your serving platter. Place on the table with green salsa or avocado salsa and guacamole on the side.
• To the tacos on each plate, add a sprinkle of finely shredded cabbage, a spoonful or two of pico de gallo, a drizzle of Mexican crema, and several chopped avocado pieces.

STEAK AND POTATO TACOS WITH POBLANO CHILIES

Steps:

• Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
• Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
• While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
• Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.

FIRE-ROASTED CORN AND POBLANO TACOS

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.

GRILLED PORTABELLA AND POBLANO TACOS

Steps:

• Preheat a lightly oiled grill on medium-high heat.
• While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
• Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
• Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
• Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
• Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
• To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

SWEET POTATO AND POBLANO TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
• Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
• Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
• Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
• Pour the pickling liquid over the onion to submerge. Let cool.
• Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
• When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
• To assemble the tacos, spread 1-2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
• Enjoy!