Tacos De Rajas Con Papa (Poblano & Potato Tacos)
- 6 Poblano Peppers
- 1 Large Russet Potato peeled
- 1 White Onion thinly sliced
- 3 Tbsp Unsalted Butter
- 1 Tsp Sea Salt more to taste
- 1/4 Sour Cream room temperature
- 16 Small Corn Tortillas or 8 regular corn toritllas
- 1/3 Cup Cotija Cheese crumbled
- 1/4 Cup Cilantro Leaves garnish
For Poblano Peppers
Preheat oven to 425 degrees.
Rub peppers with olive oil, lay them flat on a baking sheet and roast for 30-35.
Once the peppers are blistered and slightly charred. Place the peppers in a bowl covered in plastic wrap or a plastic bag, close it tightly and let them sweat for 20 minutes. Peel, remove seeds and cut into thin slices, set aside.
In a small saucepan cover the potato with water and bring to a boil. Continue to cook until fork tender, let cool. Dice potato and set aside.
In a large skillet, add the butter and onion and cook over low-medium heat until onion are soft and translucent about 8-10 minutes.
Add the poblano peppers, potato, and gently stir occasionally for 10 minutes. Season with salt, add sour cream and heat for another 2-3 minutes, just until the sour cream begins to bubble.
Warm tortillas and fill with poblano and potato mixture. Garnish with cotija cheese, cilantro and enjoy!