Tacos De Rajas Con Papas Recipes

PAPAS CON RAJAS TACOS (POTATO WITH ROASTED POBLANO PEPPER TACOS)

Steps:

• Roast the poblanos over the flames of a gas stove or under the broiler, turning occasionally, until the skin is blackened and burnt all over. Put the peppers in a bowl and cover. Set aside for several minutes until cool enough to handle. The steam will loosen their skin, peel the poblanos, remove the stem and seeds, and slice into thin strips. Set aside.
• Meanwhile, place the potatoes in a pot and cover with water. Cover and bring to a boil, lower the heat to a simmer to cook until the potatoes are easily pierced with a fork, about 5-8 minutes. Drain and set aside.
• In a large skillet over medium heat add 1 tablespoon of oil. Add the onions and a pinch of salt and sauté for 5-7 minutes until they start to soften and turn a golden color.
• Add the roasted poblano strips, minced garlic, the oregano, a pinch of salt, and black pepper. Sauté for another 3-4 minutes.
• Add the remaining 1 tbsp of oil and the cooked potatoes to the skillet along with 1 teaspoon of salt, and fry for about 5 minutes, only stirring once or twice so the potatoes can brown.
• Serve on warmed corn tortillas with a drizzle of creamy Mexican chipotle sauce and minced cilantro and onion (if desired).

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.

POBLANO AND CHEESE TAMALES (TAMALES DE RAJAS CON QUESO)

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange poblano peppers in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer into a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skin, seed, and cut them into strips.
• Place tomatillos in a pot and cover them with water. Bring to a boil and cook until they change color, about 5 minutes. Drain and place in a blender. Blend until smooth.
• Heat 1 tablespoon lard in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add blended tomatillos and season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano peppers and cilantro and boil for an additional 5 minutes. Remove from heat and allow to cool, about 10 minutes.
• Beat remaining lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and baking powder and beat well until combined. Add chicken broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomatillo sauce and a piece of Monterey Jack cheese in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

TACOS DE PAPA (POTATO TACOS)

Steps:

• Prepare mashed potatoes according to package directions.
• Heat oil in a skillet over medium heat. Sautee diced onions in oil until tender and translucent, 3 to 5 minutes. Add cooked mashed potatoes and season with salt and pepper.
• Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds.
• Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks.
• Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side.
• Remove toothpicks and top with garnishes.

POTATO AND RAJAS TACOS

Steps:

• Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes. Drain, pat dry and spread in a single layer on a tray to cool. When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through. Add the potatoes and stir occasionally until heated through. For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack 2 tortillas and layer with the potato rajas mixture. Top with Salsa Fresca and an avocado slice and serve.
• In a large skillet heat the oil over medium heat. Saute the onions with the salt and pepper until they begin to wilt and brown, 8 to 10 minutes. Stir in the julienned red peppers and chiles. Pour in the heavy cream, bring to a boil and reduce to a simmer. Cook 4 minutes or until the cream begins to thicken. Stir in the grated cheeses and remove from the heat. Serve immediately.
• In a mixing bowl, combine all the ingredients. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than 1 day.

TACOS DE RAJAS CON PAPAS

Steps:

• 1. Over a flame, in a broiler, on a grill or in a cast iron skillet on high heat, char skins of chilies until completely black on all sides. Put in a paper or plastic bag to steam for 15 minutes. Remove, then peel or rinse away skin; remove seeds and veins and slice into strips 1/2 inch wide by 2 inches long. 2. In a large skillet over medium heat, heat lard or oil and cook onions, stirring occasionally, for 5 to 10 minutes, or until translucent and tender. Add chili strips and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes. 3. Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through. Check seasonings; if you are using crema, stir in at the last minute or so of cooking. Place in warm tortillas and add condiments as you wish. Yield: At least 12 servings. Note: For a nonvegetarian version, in Step 2 first cook about 1/2 pound Mexican chorizo, squeezed from its skin, until its fat is rendered. Then add onions to pan. Decrease the amount of lard or oil accordingly; you may need none if chorizo is very fatty.

POTATO AND POBLANO RAJAS TACO (TACOS DE PAPA)

Steps:

• Preheat the oven to broil.
• Puncture the poblano chiles with a knife and place on a sheet pan. Broil in the oven until the tops of chiles are blackened. Turn over and blacken the other side.
• When the chiles are roasted, take them out from the oven and wrap the hot chiles in a wet paper towel or clean dish towel.
• After about 15 minutes, when the chiles have cooled down, remove stem, peel, seed and chop. Set aside.
• In a large pan, bring enough water to cover the potatoes. Bring the water to a boil. Add the potatoes and cook until tender. Drain the water. Set aside.
• Melt the butter in a pot. Add the crushed garlic and saute for 1 to 2 minutes. Add the potatoes and all other remaining ingredients to the pot and cook for 1 to 2 minutes. Mash until creamy.
• Place a large frying pan on the stove to, set to medium high heat. Add the oil so that it is at least 2 to 3 inches high in the pan.
• Place each corn tortilla on your work surface and fill with about 2 Tbsp of the potato mixture. Roll tightly and line up on a plate, until all are done.
• When the oil is ready to fry (about 350°), add the rolled tacos in batches so as not to crowd them. Fry for about 3 to 4 minutes on the first side. Once it becomes crisp, turn over and fry the other side.
• When both sides of each taco are golden brown, remove from the oil and drain on a plate lined with a double-stacked paper towel.
• Arrange the hot tacos de papa on your serving platter. Place on the table with green salsa or avocado salsa and guacamole on the side.
• To the tacos on each plate, add a sprinkle of finely shredded cabbage, a spoonful or two of pico de gallo, a drizzle of Mexican crema, and several chopped avocado pieces.

PAPAS CON RAJAS (POTATOES AND PEPPERS)

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.