Mexican Entree
Source:Mark Bittman – New York Times
Prep Time:10-30 Minutes
Servings:2
I love tacos, but the standard beans, lettuce, cheese, etc. can get tiresome. This is a wonderfully different type of taco. We got it from Mark Bittman and a video of him making it can be seen
here. It’s really simple, not a lot of spices, but the flavors of the different ingredients really play well together. The jalapeno is optional, but I think a little heat is always nice.
Ingredients:
| 6 | tortillas (corn) | |
| 2 | poblano pepper roasted | |
| 1 | medium | potatoe (yukon gold) cubed (small) |
| 1/2 | medium | onion (white) sliced |
| 1 | jalapeno pepper chopped | |
| 1/4 | cup | sour cream , optional |
| 1 | cup | corn kernels (frozen) |
| 1 | tablespoon | canola oil |
| 2 | teaspoon | canola oil |
| 1/4 | cup | cilantro chopped |
| salt | ||
| black pepper | ||
| 1/2 | cup | colby cheese |
Directions:
1. Roast the poblano (or pasilla) and jalapeno peppers in the broiler until the skin chars. Then remove the char and slice them lengthwise, then once in half.
2. Boil the potatoes until soft and then cube.
3. Heat 1 tbsp of oil in a pan and cook the onions until soft. Add the jalapenos and cook for 1 minute more. Then add the potatoes, poblanos, corn, salt, and pepper.
4. Cook until heated through and the corn is properly thawed (allowing any liquid to boil away).
To make the tacos:
1. In a skillet, add a few drops of oil and lightly brown a tortilla on each side, so that it develops a rough exterior and becomes warm. Put a spoon of the mixture on a tortilla, along with a dollop of sour cream, some cilantro, and eat!
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