POTATO & RAJAS 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.
Provided by Mary Sue Milliken
Categories Lunch
Yield Yields enough for 12 small tacos.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 210 kcal, Fat 150 kcal, SaturatedFat 8 g, TransFat 16 g, Carbohydrate 12 g, Fiber 2 g, Protein 5 g, Cholesterol 40 mg, Sodium 230 mg, UnsaturatedFat 8 g
CRISPY POTATO RAJAS TACOS
Steps:
- For the potato rajas: Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about 6 to 8 minutes, being careful not to overcook. Drain, pat dry, and spread in a single layer on a tray to cool.
- Heat olive oil in a large skillet over medium heat. Saute onions with salt and pepper until they begin to brown, about 10 minutes. Stir in red bell peppers and chiles. Pour in heavy cream, bring to a boil, and reduce to a simmer. Cook 4 minutes or until cream begins to thicken. Add grated cheeses and potatoes and cook, stirring occasionally, until just heated through. Remove from heat.
- For the tacos: Heat vegetable oil to 350 degrees F in a large, deep pot or deep fryer. Dip tortillas briefly, one at a time, into the hot oil, just to soften. Spoon potato rajas mixture into center of each softened tortilla. Fold in half to enclose mixture and secure with a toothpick threaded through the top edge of the tortilla. Deep fry tacos for 3 to 5 minutes, until crispy and lightly golden. Remove and drain thoroughly.
- To serve, spoon Chipotle Crema onto four serving plates, spreading a bit to create a bed for the tacos. Place Crispy Potato Rajas Tacos on top of crema. Finish by topping with generous spoonfuls of Border Guacamole and Corn Relish and serve immediately.
- Combine ingredients thoroughly in a small mixing bowl. Taste and adjust seasonings as necessary. Chill until ready to use.
- Cut the avocados into quarters and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately.
- Heat 1/2 cup of the olive oil in a large skillet over medium heat. Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
- Add diced peppers to the sauteed corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature.
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, tacos, appetizer, main course
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
- Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
- Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
- Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 8 grams, Carbohydrate 61 grams, Fat 14 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 945 milligrams, Sugar 9 grams
PAPAS CON RAJAS (POTATOES AND PEPPERS)
I am not a pepper eater, but I love, love, love this dish. Use it in tacos, quesadillas, or as a side dish. Trust me--It's yummy!
Provided by ROBIN PENA
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes whole in salted water until done.
- Put poblanos on a cookie sheet and broil until black. Turn and blacken on all sides. Remove poblanos and put right into a plastic bag and seal so no steam escapes. Set aside.
- Meanwhile, heat oil in large skillet on medium high heat.
- Add onions and cook until wilted and slightly browned.
- Peel and cube cooked potatoes (about 1/2-inch cubes).
- Turn skillet temp up to high and add potaotes.
- You may need to add more oil. Potatoes tend to suck it all up and you want the potatoes to kind of "fry". You want to get some color on the potatoes, so stir and then let them cook and brown before stirring again. The potatoes will fall apart and kind of mash, but that's OK.
- Add lots of salt and some pepper to taste--do taste to make sure it is salty enough.
- Under running water, peel skins off of poblanos and remove stems and seeds.
- Coarsely chop poblanos.
- When potatoes have some nice color on them, add poblanos, garlic and queso fresco. Cook for another 5 minutes.
- Note: I use this as a filling for vegetarian tacos or for quesadillas, but they would be good as even a side dish or for breakfast instead of hashbrowns.
Nutrition Facts : Calories 265.8, Fat 8.7, SaturatedFat 1.1, Sodium 20.3, Carbohydrate 44.5, Fiber 8.7, Sugar 3.6, Protein 6.2
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- For the potato rajas: Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about 6 to 8 minutes, being careful not to overcook. Drain, pat dry, and spread in a single layer on a tray to cool.
- Heat olive oil in a large skillet over medium heat. Saute onions with salt and pepper until they begin to brown, about 10 minutes. Stir in red bell peppers and chiles. Pour in heavy cream, bring to a boil, and reduce to a simmer. Cook 4 minutes or until cream begins to thicken. Add grated cheeses and potatoes and cook, stirring occasionally, until just heated through. Remove from heat.
- For the tacos: Heat vegetable oil to 350 degrees F in a large, deep pot or deep fryer. Dip tortillas briefly, one at a time, into the hot oil, just to soften. Spoon potato rajas mixture into center of each softened tortilla. Fold in half to enclose mixture and secure with a toothpick threaded through the top edge of the tortilla. Deep fry tacos for 3 to 5 minutes, until crispy and lightly golden. Remove and drain thoroughly.
- To serve, spoon Chipotle Crema onto four serving plates, spreading a bit to create a bed for the tacos. Place Crispy Potato Rajas Tacos on top of crema. Finish by topping with generous spoonfuls of Border Guacamole and Corn Relish and serve immediately.
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