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Recipe

Potato & Rajas Tacos

Rita Maas

Yield: Yields enough for 12 small tacos.

Though cream may seem a little unexpected, a thick, slightly sour version plays an important role in Mexican cooking, adding a luxurious silkiness to special dishes. Here we use regular heavy cream and add shredded cheese for flavor and as a thickener.

Ingredients

  • 3 medium boiling potatoes, peeled and cut into 1/2-inch cubes   
  • 2 medium onions, halved and cut into 1/4 -inch slices
  • Salt and freshly ground black pepper
  • 4 medium red bell peppers, roasted, peeled, seeded, and julienned
  • 4 medium poblano chiles, roasted, peeled, seeded, and julienned
  • 1 cup heavy cream
  • 3/4 cup shredded manchego or Monterey Jack cheese
  • 2/3 cup grated queso añejo, Romano, or Parmesan cheese

Nutritional Information

      Nutritional Sample Size filling for one taco
      Calories (kcal) : 210
      Fat Calories (kcal): 150
      Fat (g): 16
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 40
      Sodium (mg): 230
      Carbohydrates (g): 12
      Fiber (g): 2
      Protein (g): 5

Preparation

  • Bring a medium saucepan full of salted water to a boil. Add the potatoes and cook just until tender, 6 to 8 minutes. Drain, pat dry, and spread in a single layer on a baking sheet to cool.
  • Heat the oil in a large skillet over medium heat. Add the onions, season with the salt and pepper, and cook, stirring occasionally, until they soften and turn golden, 15 to 18 minutes. Stir in the roasted red peppers and poblanos. Add the cream; bring the mixture to a boil, reduce the heat, and let the mixture simmer it until begins to thicken, about 4 minutes. (You can make the filling up to this point a day or two ahead. Cover and refrigerate. Reheat gently over medium-low heat when ready to serve.) Stir in the grated cheeses. Add the potatoes and cook, stirring occasionally, until heated through.

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