Recipe for Tacos of Creamy Braised Chard, Potatoes and Poblanos 
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Yield:
16
Ingredients:
Amount Ingredient
3 med -large poblano chiles, up to 4
(about 12 oz. total)
1 tbl vegetable or olive oil
(scant 1 Tbs.)
1 med white onion
sliced 1/4-inch thick
2 x cloves garlic
peeled and finely chopped
1/4 tsp dried oregano
preferably Mexican
1/8 tsp dried thyme
16 x corn tortillas, up to 18
(plus a few extra, in case some break)
3/4 cup vegetable stock or more as needed
3 med red boiling potatoes, (about 10 oz.)
cut into 1/2-inch cubes
6 cup loosely packed red or white chard, julienned
1/2 cup whipping cream or crime fraiche, up to 3/4
1/2 tsp salt
1/2 cup crumbled Mexican queso fresco, up to 3/4
Instructions:
Instructions: (Tacos de Acelgas Guisadas con Crema)

Makes 16 tacos. LACTO

Cream and poblanos are meant for each other while the greens give the mix a grown-up flavor. The preparation is rich and simple, just the kind of dish I like as a starter-wrapped in soft corn tortillas-for a festive meal.

Roast chiles directly over gas flame or 4 inches below very hot broiler, until blackened on all sides, about 5 minutes for open flame, about 10 minutes for broiler. Cover with kitchen towel and let stand 5 minutes. Peel, pull out stem and seed pod, then rinse briefly to remove bits of skin and seeds. Slice into /.-inch strips.

In large skillet, heat oil over medium-high heat, add onion and cook, stirring often, until browned but still crunchy, about 5 minutes. Add garlic and herbs, toss a minute longer; stir in chiles. Set aside.

To warm tortillas, set up steamer. (With this many tortillas, youll need 2 metal collapsible steamer baskets set up in saucepans or 1 big Chinese bamboo steamer.) Add 1/2 inch of water under the steamer basket(s); bring to a boil.

Wrap tortillas in 2 stacks in heavy kitchen towels, lay in steamer(s) and cover tightly. Boil 1 minute; turn off heat and let stand without opening steamer(s) for about 15 minutes.

In small saucepan, combine stock and potatoes; cover and simmer over medium-low heat until nearly tender, about 15 minutes.

Pour potatoes and stock into skillet with onion mixture, mix in chard and boil over medium-high heat until stock evaporates, about 4 minutes. Add cream and continue to boil, stirring often, until cream reduces enough to coat vegetables. Taste and season with salt.

Scoop mixture into warm serving dish, sprinkle with cheese if using, and carry to the table along with warm tortillas in a cloth-lined basket for each guest to assemble their own tacos.

Makes 16 tacos (about 4 cups filling).

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