Crispy Tacos de Papa with Roasted Poblanos

Crunchy tacos are stuffed with creamy, cumin-scented potatoes and fiery hint of roasted poblanos in this addictively delicious dish

5 lb russet potatoes, peeled and cut into 2" cubes
3 poblano peppers
1 stick butter
1/2 c milk
1-1/2 c sour cream, plus more for serving
2 c shredded cheddar cheese
1 tsp salt
1 tsp ground cumin
1 tsp freshly ground pepper
48 corn tortillas
oil for frying
salsa verde, for serving
cilantro, optional

Prepare the Filling
Place poblano peppers on the top rack of the oven and broil on high, turning periodically, until skin is charred, about 10 minutes per side. Transfer to a bowl and cover with plastic wrap to steam. When cool enough to handle, remove seeds and peels. Chop coarsely and set aside.
Meanwhile, bring a large pot of salted water to a boil and add potatoes. Return to a simmer and cook until tender, about 15-20 minutes.

next full instruction :

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here