Super Bowl Tacos: Tacos of Creamy Braised Chard, Potatoes, & Poblanos

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:

1. 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.
2. Peel, pull out the stem and seed pod, then rinse BRIEFLY to remove bits of skin and seeds. Slice into 1/4-inch strips.
3. 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)

1. In a small saucepan, combine the broth and potatoes, cover and simmer over medium-low heat until nearly tender, about 15 minutes.
2. 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.
3. 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.
4. 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.
5. 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:

• Spicy Lentil Chili
• Mushroom, Red Onion, & Bacon Quesadillas

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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