Welcome to our delectable world of Potato, Poblano, and Cilantro Tacos! This culinary adventure not only tantalizes your taste buds but also nourishes your body with essential nutrients. What makes this recipe extra special is the vibrant cilantro sourced right from our Planted Wall garden, ensuring the freshest and most flavorful ingredients for your tacos.
Explore the combination of perfectly roasted potatoes, smoky poblanos, and the refreshing essence of cilantro. Get ready to savor the mouthwatering flavors and wholesome nutrients in every bite of our Potato, Poblano, and Cilantro Tacos. Let's dive in!
YIELD: 12 SERVINGS
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