Who can resist corn tortillas stuffed with golden, crisp potatoes and a creamy mushroom poblano filling? The Mexican technique of charring poblanos over a flame gives these veg-forward tacos a hit of smokiness.
| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 6 servings |
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 fresh cilantro
- 1 1/2 tablespoons finely chopped fresh 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
Instructions
- 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.
- 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.
- 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 a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.
- Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 246 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 20 mg |
| Sodium | 641 mg |
Reviews
We topped the tacos with Mexican cheese and hot salsa. Although the filling had a lot of components, it was a bit blah. It was lacking heat or spice interest. I did season the potatoes with a dash of hot smoked paprika after they cooked. I’ll make this again because we’re vegetarian and have a Taco Tuesday tradition, but I’ll add more red pepper flakes, chipotle and/or smoked paprika.
A lot of work without too much payoff.
Why the water? And did anyone add cheese? Or was the Crema enough to replace cheese?
I FINALLY got to make this and it was totally worth my troubles- this is a delicious recipe! I couldn’t find poblanos at any of my grocery stores Stater Bro’s, Vons, Trader Joe’s, or any specialty stores- which was odd for living in southern California (you would think it be easy! I went to a Mexican grocery store and they had them, so all was well. I’m stubborn, and bound and determined to find a poblano! Hahaha. Everything else was readily available at my local grocery store.
I made these for my brother’s birthday dinner, they were amazing! Even my meat loving husband loved them. This recipe fed 8 people with leftovers. I did use hard blue corn taco shells as I did not want to deal with frying up all of the corn tortillas, hubby won’t eat steamed ones. I will make this again as it was easy and fun to make as well as delicious.