We really branched out when planning our Super Bowl menu this year– tacos instead of chili! 🙂 We still had guacamole, of course. My husband was concerned that I was going to experiment with a new taco filling but these tacos are really a fabulous vegetarian version of our absolute favorite tacos. They were GREAT! (too bad the game wasn’t for Denver) This recipe was adapted from Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless with Deann Groen Bayless and JeanMarie Brownson. We ate them with homemade Mexican Fried Beans.
Yield: Makes about 4 cups of filling, enough for 12-14 tacos
For the Essential Roasted Poblano Rajas:
- 4 medium-large fresh poblano chiles (about 12 ounces)
- 1 T vegetable oil
- 1 medium white onion, sliced 1/4-inch thick
- 2 garlic cloves, peeled, finely chopped
- generous 1/4 tsp dried oregano (Mexican if available)
- generous 1/8 tsp dried thyme
Make the Essential Roasted Poblano Rajas:
- Roast the chiles directly over a gas flame or 4 inches below a very hot broiler until blackened on all sides, about 5 minutes for open flame, about 10 minutes for broiler. Cover with a kitchen towel and let stand for 5 minutes.
- Peel, pull out the stem and seed pod, then rinse BRIEFLY to remove bits of skin and seeds. Slice into 1/4-inch strips.
- In a large (10- to 12-inch) skillet heat the oil over medium, then add the onion and cook, stirring regularly, until nicely browned but still a little crunchy, about 5 minutes. Add the garlic and herbs, toss a minute longer, then stir in the chiles.
Note: This portion of the recipe can be made several days ahead, but it it is best to finish the filling shortly before serving.
Finish the Dish:
- 12-14 corn tortillas (plus extra, in case some break)
- 3/4 cup chicken broth
- 10-oz red-skin boiling potatoes, cut into 1/2-inch cubes
- 6-8 cups loosely packed, sliced (1/2-inch thick) red or white chard leaves (a 12-ounce bunch)
- 6-8 oz creme fraiche or whipping cream
- coarse salt, about 1/2 tsp
- 1/4 to 3/4 cup crumbled Mexican queso fresco or pressed, salted farmer’s cheese (optional)
- In a small saucepan, combine the broth and potatoes, cover and simmer over medium-low heat until nearly tender, about 15 minutes.
- Pour the potatoes and broth into the rajas pan, mix in the chard, and boil over medium-high heat until the broth has evaporated, about 4 minutes.
- Mix in the cream and continue to boil, stirring regularly, until the cream is reduced enough to coat the mixture nicely. Taste and season with salt.
- Warm the tortillas: I place them in a tortilla warmer (or on a large microwave safe plate), cover with a damp paper towel, and cover with the lid (or plastic wrap). Microwave for 1 minute, until steamed.
- While the tortillas are warming, scoop the filling into a warm, deep serving dish, and sprinkle with the queso fresco. Serve with the warm tortillas.
One Year Ago: