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LOCATION: Recipes >> Mexican >> Potato Tacos 02

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Potato Tacos
Serves 4 as a main course, 10 as an appetizer.

2 large waxy potatoes, peeled and cut into 1/2-inch cubes
6 poblano chiles
2 tablespoons olive oil
2 medium onions, halved and cut into thin slices
salt and freshly ground black pepper to taste
1 cup heavy cream
1/2 cup grated cheddar cheese
1/2 cup freshly grated Parmesan cheese
freshly grated nutmeg to taste
10 warm flour tortillas

Place the potatoes in a medium saucepan. Add water to cover and
salt to taste. Bring the water to a boil and lower the heat to a
simmer. Simmer the potatoes for about 12 minutes or until they
are tender when pierced with a knife. Drain the potatoes and
set aside to cool.

While the potatoes are cooking, roast the chiles under the broiler,
turning until the peppers are evenly charred all over. Place the
peppers in a zipper bag and seal. Set aside for about 10 minutes.
With a thin knife, remove the skin, stem, ribs, and seeds from the
peppers, and cut into julienne strips.

Heat the oil in a non-stick skillet over medium heat. Add the
onions and saute for about 15 minutes, stirring often, until the
onions are soft and lightly golden. Add the peppers and season
with salt and pepper. Add the cream and bring the mixture to a
boil, reduce the heat, and let the mixture cook until the cream
begins to thicken, about 6 minutes. Add the cheeses and stir until
they melt. Add the potatoes and toss to coat with the cream.
Season to taste with the nutmeg. Serve immediately with the warm


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