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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love