Delicious Recipes

Poblano, Mushroom and Potato Tacos

Posted on: 20/09/2015

Poblano, Mushroom and Potato Tacos.fw

Prep time: 15 min

Cook time: 35 min

Yield: 6 servings

Level: Easy

Ingredients

4 medium poblano chile peppers

3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces

Kosher salt

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons finely chopped fresh cilantro

1 1/2 tablespoons finely chopped fresh parsley

2 tablespoons unsalted butter

1 large onion, halved and thinly sliced

12 ounces cremini and/or white mushrooms, trimmed and thinly sliced

1 clove garlic, minced

1/2 cup Mexican crema, creme fraiche or sour cream

Juice of 2 limes

Freshly ground pepper

Corn tortillas, warmed, and assorted toppings, for serving

Directions

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: