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Receta Tacos Of Creamy Braised Chard, Potatoes And Poblanos
by Global Cookbook

Tacos Of Creamy Braised Chard, Potatoes And Poblanos
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Ingredientes

  • 3 med -large poblano chiles, up to 4
  •     (about 12 ounce. total)
  • 1 Tbsp. vegetable or possibly extra virgin olive oil
  •     (scant 1 Tbs.)
  • 1 med white onion
  •     sliced 1/4-inch thick
  • 2 x cloves garlic
  •     peeled and finely minced
  • 1/4 tsp dry oregano
  •     preferably Mexican
  • 1/8 tsp dry thyme
  • 16 x corn tortillas, up to 18
  •     (plus a few extra, in case some break)
  • 3/4 c. vegetable stock or possibly more as needed
  • 3 med red boiling potatoes, (about 10 ounce.)
  •     cut into 1/2-inch cubes
  • 6 c. loosely packed red or possibly white chard, julienned
  • 1/2 c. whipping cream or possibly crime fraiche, up to 3/4
  • 1/2 tsp salt
  • 1/2 c. crumbled Mexican queso fresco, up to 3/4
  •     Or possibly salted farmer cheese, pressed (optional)

Direcciones

  1. (Tacos de Acelgas Guisadas con Crema)
  2. Makes 16 tacos. LACTO
  3. Cream and poblanos are meant for each other while the greens give the mix a grown-up flavor. The preparation is rich and simple, just the kind of dish I like as a starter-wrapped in soft corn tortillas-for a festive meal.
  4. Roast chiles directly over gas flame or possibly 4 inches below very warm broiler, till blackened on all sides, about 5 min for open flame, about 10 min for broiler. Cover with kitchen towel and let stand 5 min. Peel, pull out stem and seed pod, then rinse briefly to remove bits of skin and seeds. Slice into '/.-inch strips.
  5. In large skillet, heat oil over medium-high heat, add in onion and cook, stirring often, till browned but still crunchy, about 5 min. Add in garlic and herbs, toss a minute longer; stir in chiles. Set aside.
  6. To hot tortillas, set up steamer. (With this many tortillas, you'll need 2 metal collapsible steamer baskets set up in saucepans or possibly 1 big Chinese bamboo steamer.) Add in 1/2 inch of water under the steamer basket(s); bring to a boil.
  7. Wrap tortillas in 2 stacks in heavy kitchen towels, lay in steamer(s) and cover tightly. Boil 1 minute; turn off heat and let stand without opening steamer(s) for about 15 min.
  8. In small saucepan, combine stock and potatoes; cover and simmer over medium-low heat till nearly tender, about 15 min.
  9. Pour potatoes and stock into skillet with onion mix, fold in chard and boil over medium-high heat till stock evaporates, about 4 min. Add in cream and continue to boil, stirring often, till cream reduces sufficient to coat vegetables. Taste and season with salt.
  10. Scoop mix into hot serving dish, sprinkle with cheese if using, and carry to the table along with hot tortillas in a cloth-lined basket for each guest to assemble their own tacos.
  11. Makes 16 tacos (about 4 c. filling).