Poblano peppers are one of the most delicious peppers, and they really shine in these simple vegetarian tacos.
Course: tacos, vegan, vegetarian
Cuisine: Mexican, vegan, vegetarian
Author: SpicieFoodie.com & Nancy Lopez-McHugh
700gm or 1.5 lb. poblano peppers
600gm or 1.3 lb potatoespeeled and evenly cubed
175gm or 6 oz white onionit was a medium sized onion, cut in half and thinly sliced
1.5 to 2tbspolive oil
fine sea salt to taste
salsa of choice
queso fresco or feta cheeseomit for vegan option
refried beansoptional side-dish
Char the peppers:
After rinsing the pepper, pat dry with a paper towel. Set the peppers directly over an open flame and char on all sides evenly, make sure to keep turning. Alternatively charring can be done on a grill, gridle or in the broiler setting of your oven.
After the peppers have been evenly charred place on a plate and cover with plastic wrap. Set aside.
Start the tacos:
While the peppers are cooling you can continue with the other ingredients. Heat the oil in a large pan, once hot add the onion and cook until soft. Next add the potato cubes and fry until they have softened. Make sure to check them often so they don't burn or stick to the pan.
While the potatoes are cooking you can finish the poblano peppers. Remove the plastic wrap and either using a butter knife or your fingers, begin removing all of the charred outer skin on the poblanos. Rinse the peppers, then cut the stem off and remove all of the seeds from inside, discard these charred bits. Rinse again if need be. Check on the potatoes, if they've finished cooking turn heat off and set aside. Now we need to cut the charred and cleaned poblanos into thin strips. After the potatoes are cooked through add the garlic and sauté for 2 minutes, then add the poblano strips and salt. Give the pan a good stir, cover and allow to cook for about 8 minutes. Taste and adjust salt if necessary.
Heat the corn tortillas, add some filling to the centre and top with your favourite salsa and cheese if desired. Serve alongside with refried beans to give your meal some protein.
•It is important that you not skip the charring of the peppers, this step is what helps really bring out the true delicious flavour of poblano peppers.•To give the taco meal an extra boost of protein I served them alongside refried beans. Get my recipe here. •The corn tortillas I used were blue corn and ones flavoured with chipotle peppers. Feel free to use regular corn or flour tortillas.
Potato and Poblano Pepper Tacos https://mexicanmademeatless.com/tacos-de-papa-y-chile-poblano-or-potato-and-poblano-pepper-tacos/