Poblano, Mushroom and Potato Tacos

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
6 servings
Level:
Easy

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 fresh cilantro
  • 1 1/2 tablespoons finely chopped fresh 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
  • 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.

  • 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.

  • 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 a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.

  • Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 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.

  • Photograph by Andrew Purcell


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    This recipe is featured in:

    Cinco de Mayo