Dinner Tonight: Poblano Tacos
This Mexican-inspired dish comes by way of England, which seems a tad ridiculous. But my guide in the proceedings was Hugh Fearnley-Whittingstall, the star of the BBC series River Cottage. I’ve been devouring the three DVD box set The River Cottage Collection (which unfortunately doesn’t play on my American DVD player, but does on my computer). I’ve gotten to watch him slaughter some pigs, make black pudding, and drink a lot of locally made cider. And just recently, I came across an episode where he grew a bunch of peppers in his polytunnel and tried to find some good recipes for them. He wrapped some poblanos in a tortilla, fired it up with some salsa, and hawked it to Londoners at a farmer’s market for a pretty penny. After a week full of heavy meat dishes this sounded like a great break. It contained no meat, but still packed lots of flavor.
For little authenticity insurance, I also consulted Diana Kennedy’s The Essential Cuisines of Mexico. She convinced me to cook the peppers on top of the stove, and then cut it into strips. That seemed to work better with the excellent little corn tortillas I picked up at the local Mexican grocer. But the inspiration is all River Cottage. The pepper has a chocolate fullness with just a pinch of heat. I didn’t miss the meat at all. I also heaped on some hot salsa and sour cream to round out mine. But some refried beans would feel welcome as well.
Poblano Tacos
- serves 2 -
Ingredients
2 poblanos
8 corn tortillas
Salsa
Sour cream
1 tablespoon Canola oil
Procedure
1. If you have a gas stove, place the poblanos directly on top of a medium flame. Cook turning occasionally, until all sides a lightly blackened. You can also use the broiler if you have an electric stove, or don’t feel like getting into the theatrics.
2. When done, place the peppers in a plastic bag. Let them steam for at least 10 minutes. Remove, and peel off the skin.
3. Cut into long strips. Heat the oil in a small skillet and toss the strips in. Cook over medium-low heat for about 5-10 minutes.
4. Warm up the corn tortillas one at a time on a hot skillet. Scoop some peppers on each one and top with some salsa and sour cream.
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5 Comments:
this sounds like fun, although i'd rather let them steam in a heavy pot with a lid, rather than plastic. any reason why that wouldnt work just as well?
seyo at 5:42PM on 11/28/07
I usually use a paper bag. Just drop them in and roll up the top!
EBofSpiceDish at 7:40PM on 11/28/07
Seyo--you can also bring a pot of water to boil and dunk the seared peppers in with a tong for 10 seconds. The skin comes off very easily soon after pulling them out.
Margherita at 11:31AM on 11/29/07
Yeah, the instinct to add a protein makes sense to me, too, though I usually think of refried beans as a side dish or filling for burritos. I'd go w slightly soupy black beans for the taco and a tomatillo salsa. Ever check out MEXICAN EVERYDAY by Rick Bayless? There's lots of good advice for throwing together quick weekday meals that are not necessarily traditional, but based on the chef's intimate familiarity w Mexico's cuisines.
Eliz. at 12:38PM on 11/29/07
I'm new here. was recommended by someone on the fresh loaf. I've got a good stove top pepper roasting technique. take one of those ridiculous collapsible veg. steamer things. Put that on the burner and roast them on that. Saves a lot from gucking up the burners. I've only used it with gas, but should work with electric.
JErsk at 4:57PM on 11/29/07