Tacos, Enchiladas, Tamales, Tostadas



Potato and Poblano Tacos with Cream | Print |
(1 vote, average 5.00 out of 5)

 

 

Serves 4

  • 1 pound small (about 1-inch in diameter) assorted new potatoes, scrubbed clean
  • 2 tablespoons safflower or expeller-pressed canola oi
  • 1 small onion, chopped
  • 1 poblano chile or Anaheim pepper, cored, chopped
  • 1 pouch (8 ounces) Frontera Key Lime Cilantro Skillet Sauce or Frontera Texas Taco Skillet Sauce
  • Sour cream thinned with a little milk
  • Chopped cilantro for garnish
  • Warm corn tortillas for serving
  1. Cook potatoes in large pot of boiling salted water until almost fork-tender, about 10 minutes. Drain. Cut in half or quarters.
  2. Heat 1 tablespoon of the oil in a large (12-inch) nonstick skillet over high heat. Add onion and poblano. Cook over high heat, until golden, about 3 minutes. Remove to a plate.
  3. Add remaining tablespoon oil to skillet. Add potatoes. Cook, turning potatoes occasionally, until golden on all sides, about 5 minutes.
  4. Stir sauce into skillet and cook until hot, about 1 minute.
  5. Drizzle with thinned sour cream. Sprinkle with cilantro. Pass tortillas for making soft tacos.
 

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