Potato Tacos

Potato Tacos

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Potato and Pepper Filling

3/4 lb. red potatoes, unpeeled

3 fresh poblano chili peppers, roasted peeled and seeded

2 red bell peppers, roasted, peeled and seeded

1/2 yellow onion , diced

1 cup shredded Pepper Jack Cheese

1/2 cup grated, Cotija cheese

1/4 cup chopped cilantro

Ancho Sauce

1 Tomato

4 dried ancho chili peppers, stemmed and seeded

2 cups hot tap water

1 tsp. salt

1/2 ground black pepper

1/2 yellow onion , diced

2 cloves garlic, chopped

1 tsp. ground cumin

1 tsp. white vinegar

2 tsp. dried oregano, crumbled

1/4 cup chopped cilantro

2 tablespoons olive oil

1/2 cup Vegetable oil for frying

12 corn tortillas

Garnish

Grated cotija cheese

shredded cabbage

sliced tomatoes

lime wedges

To make filling, in a saucepan, combine the potatoes with water to cover. Bring to boil until fork tender. Drain and let cool, then cut potatoes into 1/2 inch dice. Place in bowl. Add the poblano chilies, bell peppers, onion and both cheeses, cilantro and stir to mix well. Set aside.

To make the sauce, preheat a broiler. Place the tomato in a small shallow baking pan. Place under broiler 4-6 inches from heat source. Broil turning occasionally, until charred on all sides. Remove from broiler, let cool slightly and cut out core. Set aside.

In a small, dry frying pan over medium heat, toast the chilies, turning once, until fragrant and the skins begin to blister. Remove from the heat and let cool, then place chilies in bowl, add hot tap water and let soak for 15 minutes to soften.

Transfer the chilies and their soaking liquid to a blender and add the salt, pepper, onion, garlic, cumin, vinegar, oregano and roasted tomato. Puree until smooth, then strain through a sieve into shallow bowl. Add chopped cilantro and set aside.

In shallow heavy bottomed pan heat oil. Meanwhile, take tortillas and fill each with potato filling and fold over. Place in batches the filled tortillas in hot oil and fry until golden on each side, about 3 minutes total.

Garnish with cabbage, tomatoes and cheese. Squeeze on lime juice and add ancho sauce to taste.

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