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Poblano, Mushroom and Potato Tacos (Food Network Kitchens) Recipe

Poblano, Mushroom and Potato Tacos (Food Network Kitchens) Recipe

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Poblano, Mushroom and Potato Tacos (Food Network Kitchens)

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Ingredients:

Serving

4 medium poblano chile peppers
3 medium yukon gold potatoes, peeled and cut into 1/2-inch pieces
kosher salt
2 tbsp extra-virgin olive oil
1 1/2 tbsp finely chopped fresh cilantro
1 1/2 tbsp finely chopped fresh parsley
2 tbsp unsalted butter
1 large onion, halved and thinly sliced
12 oz cremini and/or white mushrooms, trimmed and thinly sliced
1 clove garlic, minced
1/2 cup mexican crema , creme fraiche or sour cream
juice of 2 limes
freshly ground pepper
corn tortillas, warmed, and assorted toppings , for serving

Directions:

Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.
Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.
Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.
Photograph by Andrew Purcell

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	132.7 Kcal (556 kJ)
Calories from fat	86.14 Kcal
		% Daily Value*
Total Fat	9.57g	15%
Cholesterol	18.26mg	6%
Sodium	61.64mg	3%
Potassium	327.54mg	7%
Total Carbs	9.47g	3%
Sugars	4.56g	18%
Dietary Fiber	0.93g	4%
Protein	3.02g	6%
Vitamin C	4mg	7%
Iron	81.1mg	451%
Calcium	59.3mg	6%

Amount Per 100 g
Calories	117.85 Kcal (493 kJ)
Calories from fat	76.5 Kcal
		% Daily Value*
Total Fat	8.5g	15%
Cholesterol	16.22mg	6%
Sodium	54.74mg	3%
Potassium	290.9mg	7%
Total Carbs	8.41g	3%
Sugars	4.05g	18%
Dietary Fiber	0.83g	4%
Protein	2.68g	6%
Vitamin C	3.5mg	7%
Iron	72.1mg	451%
Calcium	52.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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