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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 silverbeet, 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
- (Tacos de Acelgas Guisadas con Crema)
- Makes 16 tacos. LACTO
- 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.
- 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.
- 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.
- 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.
- 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.
- In small saucepan, combine stock and potatoes; cover and simmer over medium-low heat till nearly tender, about 15 min.
- Pour potatoes and stock into skillet with onion mix, fold in silverbeet 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.
- 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.
- Makes 16 tacos (about 4 c. filling).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 12 servings | |
| Calories 123 | |
| Calories from Fat 27 | 22% |
| Total Fat 3.13g | 4% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 180mg | 8% |
| Potassium 315mg | 9% |
| Total Carbs 21.34g | 6% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.26g | 1% |
| Protein 3.35g | 5% |
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