Saturday, May 4, 2013

Sunday Supper: Poblano, Mushroom and Potato Tacos


Last weekend I was experiencing a taco craving and thought it would be a good Sunday Supper meal for the family.  There was a point in which I was looking for a recipe that I stopped and considered how we typically eat tacos (sigh).  A pound of hamburger meat, a packet of taco seasoning Blech!  Have you read the back of one the packets of taco seasoning?  We call that taco filling?  Add a few hard shells, soft ones too, and assorted ordinary toppings.  Folks, I am not feeling the love.


There are many awesome ways to fill a tortilla using simple ingredients like this one, roasted poblano peppers, fried potatoes, mushrooms and sprinkled with fresh parsley and cilantro. Move away from ordinary toppings and edge closer to extraordinary toppings like avocado, lime juice and Mexican or other Spanish crumbling cheeses.

Fun Food Fact: A flour tortilla contains five times more calories, and three times more fat than a corn tortilla.

SHUT THE FRONT DOOR! This is how to enjoy a taco.




Poblano, Mushroom and Potato Tacos
Serves 6
Recipe from Food Network


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 cilantro
1-1/2 tablespoons finely chopped 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:
1.  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.

2.  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.

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

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

Note: To warm tortillas, wrap a stack in a damp paper towel and microwave 30 seconds, or warm them one at a time in a dry skillet.

Enjoy!

Pin It

20 comments:

TKW said...

I've made these before and they were awesome! Thanks for jogging my memory! I'm going to make them again soon.

Val said...

Wow - these look incredibly tasty!

rosaria williams said...

Oh yes! This is brilliant!

Hamaree Rasoi said...

Tacos look so inviting and mouthful.
Deepa

Michelle said...

Loving this approach to tacos! After reading your food fact, I wish I liked corn tortillas more.

Tree Hugger - Suzan said...

That sounds wonderful!! And seems so easy!! We always have extra potatoes!!

Julie said...

These look delicious!! Love the addition of potatoes.

That Girl said...

I used to work for a restaurant where we made our own tortillas - the amount of fat in a flour tortilla is almost nauseating.

Big Dude said...

Great looking taco Velva, especially like the taters in it and while I appreciate the food fact, I wish I hadn't read it :-) - I prefer flour.

tasteofbeirut said...

I could not agree more! Love corn tortillas and love this version. the other version was just grease and no flavor, just saltiness/ love the potatoes add too. Man, I miss Mexican food!

Frugal in WV said...

I love tacos and corn tortillas are the best! This recipe looks great :)

Ramona JapaneseRedneck said...

There you go!

Mr. & Mrs. P said...

These are some great looking tacos!! Cinco de mayo passed... But you dont need an excuse to make these!

Mari @ Once Upon a Plate said...

Love potato tacos, Velva ~ but this version looks even better! I'm going to have to give them a try. Thank you for sharing!! xo

Karen said...

Just about anything can go into a taco... this sounds like a yummy mix!

From Beyond My Kitchen Window said...

Boy does this sound and look good. We also love the corn tortilla in my house.

Claudia said...

Wow! Potatoes? Never would have thought. And love the use of the poblano pepper - one of my favorites. Almost time to plant them! What a gorgeous, hearty, early spring dish!

kitchen flavours said...

These looks delicious! I could eat this for lunch and for dinner! Love all the ingredients!

Chris said...

That is just fantastic, I don't care if it is vegetarian. Portobello almost counts as meat though, doesn't it?

We Are Not Martha said...

I think corn tortillas taste so much better, too! And I LOVE the filling idea for these :)

Sues

Post a Comment

Related Posts with Thumbnails