Food Town Papas con Rajas Tacos (Potato & Roasted Poblano)

Prep: 10 min Cook: 25 minutes

Yield     12 tacos

Ingredients:

• 4 large poblano peppers
• 3 Russet or 4 yukon gold potatoes 1/2″ dice
• 2 tbsp oil, divided
• 1-2 Jalapenos sliced, seeds removed
• 1 medium white onion, sliced into strips
• 2 cloves garlic, minced
• 1 tsp Mexican oregano
• 1 tsp salt
• freshly ground black pepper
• 12 Corn Tortillas
• Shredded Monterey Jack Cheese or Mexican Cheese
• Optional Garnishes: Mexican crema, diced cilantro, minced onion, salsa, chopped avocado

Directions:

1. 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.
2. 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.
3. In a large skillet over medium heat add 1 tablespoon of oil. Add the onions, jalapeno and a pinch of salt and sauté for 5-7 minutes until they start to soften and onions turn a golden color.
4. Add the roasted poblano strips, minced garlic, the oregano, a pinch of salt, and black pepper. Sauté for another 3-4 minutes.
5. Add the remaining 1 tbsp of oil and the drained, cooked potatoes to the skillet along with 1 teaspoon of salt, and fry for about 5 minutes, stir once or twice so the potatoes can brown.
6. Serve on warmed corn tortillas with shredded cheese, a drizzle of creamy Mexican Crema, minced cilantro and onion, or your favorite toppings.

 

---

Normal Operating Hours:
Monday – Sunday | 6 a.m. – 10 p.m.