Potato Tacos

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Potato Tacos

ingredients

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
  • directions

    • 1

      1/2 cup Vegetable oil for frying

    • 2

      12 corn tortillas

    • 3

      Garnish

    • 4

      Grated cotija cheese

    • 5

      shredded cabbage

    • 6

      sliced tomatoes

    • 7

      lime wedges

    • 8

      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.

    • 9

      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.

    • 10

      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.

    • 11

      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.

    • 12

      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.

    • 13

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

Korean Tacos

Korean Tacos

Korean BBQ Meat

 

Ingredients:

  • 2 1/2 – 3 pounds short ribs or chuck roast
  • 1 Bartlett Pear peeled, and diced
  • 3 green onions, sliced
  • 3 tbsp Rice Vinegar Dressing
  • 1/3 cup packed brown sugar
  • 2 tbsp granulated sugar
  • 1/2 cup Ginger Flavored Soy Sauce, or regular soy sauce
  • 1/2 cup pear nectar
  • 1/4 cup water
  • 3 tsp minced garlic
  • 3 tsp minced ginger
  • 2 tsp coarse ground pepper
  • 3 tbsp sesame oil

 

Method:

 

Whisk together all the above ingredients. Place trimmed meat into slow cooker and pour the blended ingredients over meat.

 

Cook on high for 4-6 hours, or on low for 8-10 hours, until meat is tender, and easily pulls apart.

 

Cucumber Cilantro Lime Salsa

 

Ingredients:

  • 2 cucumbers, thinly sliced
  • 1/4 red bell pepper diced
  • 2 scallions thinly sliced
  • 1/4 cup snipped cilantro leaves
  • 1 tbsp minced jalapeño, if desired
  • 1/3 cup rice vinegar dressing
  • 1 tsp sesame oil
  • 2 tbsp lime juice
  • 2 tbsp sugar
  • 1-2 tsp fresh minced ginger

Method:

 

In a medium sized bowl, toss together, cucumbers, peppers, scallions, and cilantro.

 

In a separate bowl, whisk vinegar, oil, lime juice, sugar and ginger together.

 

Pour over cucumber mixture and toss to coat. Serve immediately.

 

Makes about 2 1/2 cups

 

 

To assemble Tacos:

Warm tortillas on on griddle, or wrap in foil and heat in the oven.

Place desired amount of meat on heated tortilla.

Top with lettuce and Salsa. Drizzle with additional Ginger Soy Sauce if desired.

 

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.

Fish Tacos

Fish Tacos

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Chipotle Salsa:

2 cups seeded and diced Roma tomatoes

2 tablespoons minced red onion

1 tsp. red wine vinegar

1 canned chipotle pepper,minced

salt, to taste

2 tablespoons cilantro,chopped

Picante Slaw:

2 cups finely shredded cabbage

2 tsp. lime juice

2 tsp. honey

2 tablespoons minced red onion

1 jalapeno, seeded and minced

2 tsp. chopped cilantro

salt, to taste

Fish:

2 lbs. tilapia

1/2 cup vegetable oil

3 tablespoons lime juice

5 tsp. chili powder

1 1/2 tsp. ground cumin

1 1/2 tsp ground coriander

1 1/2 tsp minced garlic

salt, to taste

Lime Crema:

1/2 cup Mexican crema or sour cream

zest from one lime

juice from 1 lime

8- 8 inch diameter flour tortillas

Salsa:

Combine all ingredients; toss and set aside.

Slaw:

Combine all ingredients; toss and set aside.

Crema:

Combine all ingredients; stir to combine and set aside.

Tortillas:

On a grill pan heated over high heat ,grill the tortillas until grill marks are present. Place tortillas in a lightly damp towel and set aside.

Fish:

Place the fish in ziploc bag. Combine the remaining ingredients to create a marinade. Pour marinade over fish. Massage marinade to completely coat the fish.

On a grill pan over high heat ,cook the marinated fish until done. Remove to a serving plate

Put the tacos together with the warm tortillas,  slaw, salsa, crema and fish.