Sabrina's Tacos
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
46
Sourness
34
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
3 large
Poblano Chiles3 tbsps
Lard1 large
White Onion (thinly sliced)1 tsp
Salt1 cup
Corn Kernel (cooked)Directions:
1
Over a flame, in a broiler, on a grill or in a cast iron skillet on high heat, char skins of chiles until completely black on all sides
2
Put in a paper or plastic bag to steam for 15 minutes
3
Remove, then peel or rinse away skin; remove seeds and veins and slice into 1/2-inch-wide by 2-inch-long strips
4
In a large skillet over medium heat, heat lard or oil and cook onions, stirring occasionally, for 5 to 10 minutes, or until translucent and tender
5
Add chile strips and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes
6
Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through
7
Check seasonings
8
If you are using crema, stir in at the last minute or so of cooking
9
Place in warm tortillas and add condiments as you wish