Potato, Poblano, and Cilantro Tacos
This recipe is made extra special with Cilantro from the farm garden wall.
3 poblano chile peppers, rinsed
2 tablespoon olive oil, divided
1 medium yellow onion, julienned
salt and freshly ground black pepper
12 corn tortillas
1 Yukon potato, peeled, small dice
3 cloves garlic, small dice
2 cups fresh corn
2 tablespoons heavy cream
8 tablespoons cotija cheese
8 tablespoons fresh cilantro leaves
Optional: 1 can black or pinto beans
- Preheat the oven to 350°F.
- On a gas grill cooktop or outdoor grill, set peppers directly over an open flame, turning with tongs to evenly char on all sides. Place charred peppers in a bowl and cover with plastic wrap. Set aside.
- In a medium skillet over medium heat, heat 1 tablespoon of oil. Add onion and season with a pinch of salt and pepper; stir occasionally and cook until caramelized, 10 minutes. Transfer onions to a small bowl and set aside.
- Heat beans at medium heat till just boiling then remove from heat.
- Wrap tortillas in aluminum foil and warm in the oven for 15 minutes. Keep wrapped in aluminum foil until ready to assemble tacos.
- In the same skillet over medium heat, heat the remaining oil. Add potato and season with salt and pepper to taste. Stir occasionally and cook until softened, 10 minutes.
- While potatoes are cooking, remove the plastic wrap from the poblanos. Using either a butter knife or your fingers, remove the charred outer skin. Rinse peppers, remove stems, and scoop out and discard seeds. Cut poblanos into long strips and set them aside.
- In the skillet with potatoes, add cooked onions and poblanos, plus garlic and corn, and cook for 5 minutes more, stirring occasionally. Add heavy cream and cook 3 to 5 minutes more, until the cream has almost fully reduced. Season with salt and pepper to taste.
- Unwrap tortillas from aluminum foil. Divide poblano-corn-potato filling between 12 tortillas and top each with cotija cheese and cilantro. Serve.
- Adapted from Feast
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