These traditional (and totally tasty) tacos are from Puebla, where the Battle of Puebla (which is what is celebrated on May 5) took place. Here's Chef Olivier Le Calvez' at-home recipe to celebrate Cinco de Mayo at home this year!
3 Poblano Pepper
1 Large Potato
1 White Onion
60 gr Oaxaca or Gouda Cheese
30 gr Crema Fresca
1 tsp (+ more for garnish) Cilantro (chopped)
Salt (to taste)
60 ml Canola Oil
1 tbsp Butter
3 Small Tortillas
Roast your peppers using one of the methods below.
Using your oven: Preheat the oven to 450° F. Place the oven rack on the top position about 4 inches under the broiler. Place the peppers on a foil-lined baking sheet and roast for 15-20 minutes (until the skins are very dark and have collapsed).
Gas burner stovetop: Place the peppers directly on the burner of a gas stove turned to high heat. The peppers will immediately start to blister, pop and smoke, and a roast-y aroma will fill the air. When one side of the pepper is charred completely (about 5 minutes), turn it with tongs and start charring another side. Repeat until the entire pepper is blackened and charred.
Stovetop (non-gas burner): Place the peppers in a dry pan (no oil) and turn the heat to medium-high. As the pan heats up, the peppers will start to char. It will take a few minutes for the blackening to begin. When one side of the pepper is charred completely (about 5 minutes), turn it with tongs and start charring another side. Repeat until the entire pepper is blackened and charred.
Once charred, transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Once cool enough to handle, peel chiles. Halve lengthwise; discard seeds. Julienne crosswise into strips. Set aside.
In the meantime, dice potato into 1/2" pieces, place them in a pot and cover with salted 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.
Slice onion and chop cilantro.
In a large hot skillet over medium heat add butter and oil. Add the onions and a pinch of salt and sauté for 5-7 minutes until they start to soften and turn a golden colour. Add potatoes, julienned peppers, cilantro and salt. Sauté for another 4-5 minutes.
Remove from heat, and add crema fresca and cheese, stirring until combined and melted.
Heat your tortillas placing them on a dry (no oil) comal or frying pan over medium heat and cooking them for about 30 seconds on each side.
Finish tacos with a garnish of cilantro and enjoy!