Posted 7 months ago

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!


INGREDIENTS

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


METHOD

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!


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