I Made This – Papas Con Rajas Tacos
What’s an omnivorous wife to do to keep her pescaterian husband happy? Welcome to my daily dinner dilemma. This usually means some sort of fish and vegetable or salad with potatoes or rice but that gets old. Compound this with my desire to stay away from the evil gluten as much as possible (oh beautiful pasta how I miss thee), and you can see the limitations inherent. So in order to please the Mr. in the kitchen I find a little creativity comes in handy.
Here’s a great vegetarian option I’ve come up with and everybody loves it, you won’t even miss the meat. Papas con Rajas Tacos (potatoes with roasted chile strips). This recipe feeds my family of three so adjust as needed. Hope you enjoy….
First you roast the Poblano Chile’s.
Preheat the oven broiler to high, and position an oven rack four to five inches below the broiler. Place the peppers on a baking sheet or broiler pan Watch the peppers carefully, and turn them every one to two minutes to ensure even roasting. Roast for about 10 minutes until skin is blistered and blackened. When finished roasting place them in a paper bag to cool. Once they’ve cooled you should be able to peel off the skin easily. Cut peeled peppers into strips and set aside.
Next you roast a Potato.
Preheat (or lower) oven to 425. Take one large potato and cut it into long wedges like large fries. You can season them anyway you like, I used my beloved Goya Adobo Seasoning and added a bit of cumin and paprika then tossed them with olive oil. Spray cookie sheet with oil place potato wedges on sheet and bake until tender (about 30 minutes). Make sure to turn the wedges halfway through cooking.
Chop Tomatoes, Shred Cabbage and Heat Corn Tortillas
While potatoes cook chop some tomatoes. I like to add chopped cilantro and a squeeze of lime to the tomatoes. Shred some cabbage and put them in small serving bowls. You’ll also want to heat up some corn tortillas just before the potatoes are done. I use about a dozen to make six tacos.
Have Toppings Handy
Make sure you’ve got Tapatio and Salsa handy. We used green salsa this time but all agreed that the chipotle salsa I used a subsequent time complimented the potato better.
And Now for the Secret Ingredient!
Daughter and I found this amazing Russian Sour cream at our neighborhood market. It’s creamier and sweeter than regular sour cream and a bit thicker than Mexican crema. It’s kind of in between the two
Papas and Rajas ready to be tucked into some delicious tortillas.
Tonight’s accompaniment is Arroz con Maiz (rice with corn). I cooked the rice and frozen corn in vegetable stock.
Assemble your taco with all the ingredients and top off with some sliced avocados
Dinner is served!