Sunday Supper: Poblano, Mushroom and Potato Tacos

PUBLISHED ON: 05.04.2013

Last weekend I was experiencing a taco craving and thought it would be a good Sunday Supper meal for the family.  There was a point in which I was looking for a recipe that I stopped and considered how we typically eat tacos (sigh).  A pound of hamburger meat, a packet of taco seasoning Blech!  Have you read the back of one the packets of taco seasoning?  We call that taco filling?  Add a few hard shells, soft ones too, and assorted ordinary toppings.  Folks, I am not feeling the love.

There are many awesome ways to fill a tortilla using simple ingredients like this one, roasted poblano peppers, fried potatoes, mushrooms and sprinkled with fresh parsley and cilantro. Move away from ordinary toppings and edge closer to extraordinary toppings like avocado, lime juice and Mexican or other Spanish crumbling cheeses.

Fun Food Fact: A flour tortilla contains five times more calories, and three times more fat than a corn tortilla.

SHUT THE FRONT DOOR! This is how to enjoy a taco.

Poblano, Mushroom and Potato Tacos
Serves 6
Recipe from Food Network


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 cilantro
1-1/2 tablespoons finely chopped 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:
1.  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.
2.  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.
3.   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 slotted spoon and drain on paper towels.  While still hot, sprinkle with half or the herbs, and salt to taste.  Discard the excess oil and wipe out the skillet.
4.  Heat the butter in the skillet over medium-high heat.  Add the onion and cook, stirring occasionally, until golden, about 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.
Note: To warm tortillas, wrap a stack in a damp paper towel and microwave 30 seconds, or warm them one at a time in a dry skillet.
Enjoy!

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