Side Pannel
Tacos de Canasta Filled with Spicy Potatoes and Cheese
Tacos de Canasta Filled with Spicy Potatoes and Cheese
- Recipe Submitted by Panocha on 10/05/2014
Category: Breakfast, Potatoes, Lunch/Snacks
Ingredients List
- 1 large poblano pepper
- 4 guajillo peppers
- 3 tablespoons olive oil, plus more for brushing tortillas
- 2 large white potatoes, peeled and sliced into 1/2 inch cubes (about 4 cups)
- 1/3 cup white onion, diced
- 1 to 2 cloves garlic, minced
- Salt and pepper, to taste
- 4 cups water
- 1 to 2 chipotles in adobo, depending on heat level
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1½ tablespoons red wine vinegar
- 1 cup chicken broth
- 1 cup jack cheese, shredded
- 8 corn tortillas (click for recipe)
- 1/3 cup cilantro, chopped
- 2 Roma tomatoes, sliced or diced
- 4 cups shredded lettuce
- 1 cup your favorite salsa
Directions
1. Preheat broiler to high for 5 minutes. Add poblano pepper to baking sheet and cook under the broiler for 5 to 6 minutes per side. Remove from broiler, cover with kitchen towel and let cool.
2. In a large skillet, preheat the oil to medium heat for 3 to 4 minutes. Add the potatoes and lightly season with salt and pepper. Cook for a good 8 to 10 minutes, stirring as needed.
3. While the potatoes cook, remove the stems and seeds from the guajillo peppers and tear them into smaller pieces. Transfer to a glass bowl and cover with 4 cups of water. Cook on high in the microwave for 6 to 8 minutes. Remove from microwave, cover with a plate and let the peppers steep and cool slightly.
4. Add the onions and garlic to the potatoes and continue cooking for 3 minutes. Peel the blistered skin from poblano pepper, remove stem and seeds and dice. Add the poblano to potato mixture.
5. Drain the guajillo peppers and transfer to the blender. Add chipotles, cumin, oregano, paprika, vinegar and chicken broth. Blend on high until smooth and pour into the potato mixture. Stir well to combine, taste for salt and continue cooking for another 6 to 8 minutes or until sauce reduces. Mash the potato mixer slightly with masher before adding to tacos.
6. Once sauce reduces, preheat a large comal or skillet to medium heat. Brush the corn tortillas on one side with olive oil. Lay them, oil side down onto hot comal. Fill one half with potato filling and some cheese. After a minute, fold tortilla close to form a taco. Continue cooking until both sides are lightly browned and crispy. Remove from heat and transfer to serving plate, cover with kitchen towel and let tacos rest for 10 minutes. Serve with tomato, cilantro, lettuce and salsa.
2. In a large skillet, preheat the oil to medium heat for 3 to 4 minutes. Add the potatoes and lightly season with salt and pepper. Cook for a good 8 to 10 minutes, stirring as needed.
3. While the potatoes cook, remove the stems and seeds from the guajillo peppers and tear them into smaller pieces. Transfer to a glass bowl and cover with 4 cups of water. Cook on high in the microwave for 6 to 8 minutes. Remove from microwave, cover with a plate and let the peppers steep and cool slightly.
4. Add the onions and garlic to the potatoes and continue cooking for 3 minutes. Peel the blistered skin from poblano pepper, remove stem and seeds and dice. Add the poblano to potato mixture.
5. Drain the guajillo peppers and transfer to the blender. Add chipotles, cumin, oregano, paprika, vinegar and chicken broth. Blend on high until smooth and pour into the potato mixture. Stir well to combine, taste for salt and continue cooking for another 6 to 8 minutes or until sauce reduces. Mash the potato mixer slightly with masher before adding to tacos.
6. Once sauce reduces, preheat a large comal or skillet to medium heat. Brush the corn tortillas on one side with olive oil. Lay them, oil side down onto hot comal. Fill one half with potato filling and some cheese. After a minute, fold tortilla close to form a taco. Continue cooking until both sides are lightly browned and crispy. Remove from heat and transfer to serving plate, cover with kitchen towel and let tacos rest for 10 minutes. Serve with tomato, cilantro, lettuce and salsa.
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