Crispy Potato Rajas Tacos
INGREDIENTS
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3 medium Yukon Gold potatoes, peeled and cut in 1/2-inch dice
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1/4 cup extra virgin olive oil
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2 medium onions, halved and cut in 1/4-inch slices lengthwise
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Salt, to taste
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Freshly ground black pepper, to taste
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4 medium red bell peppers, roasted, peeled, seeded, and julienned
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4 medium poblano chiles, roasted, peeled, seeded, and julienned
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1 cup heavy cream
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3/4 cup grated Mexican manchego or Monterey Jack cheese
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2/3 cup grated Cotija cheese
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1/3 cup grated panela cheese
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Vegetable oil, for frying
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12 small corn tortillas
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Chipotle Crema (see recipe), for serving
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Border Guacamole (see recipe), for serving
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Corn Relish (see recipe), for serving
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1 cup sour cream
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1/4 to 1/2 chipotle en adobo, to taste, finely minced into a paste
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1/4 lime, juiced
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Salt, to taste
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5 ripe California avocados, preferably Hass, halved, seeded, and peeled
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6 tablespoons chopped fresh cilantro
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1 medium red onion, diced
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4 jalapeno chiles, stemmed, seeded, and finely diced
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3 tablespoons freshly squeezed lime juice
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1 1/2 teaspoons salt
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1/2 teaspoon freshly ground black pepper
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3/4 cup extra virgin olive oil
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4 cups fresh corn kernels (about 5 ears)
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1 teaspoon salt
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3/4 teaspoon freshly ground black pepper
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1 large red bell pepper, cored, seeded, and cut into 1/4-inch dice
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4 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch dice
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4 scallions, white and light green parts, thinly sliced on the diagonal
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1/2 cup red wine vinegar
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