Poblano Con Queso Tacos
Mexican
Ingredients
For the Poblano Con Queso:
- 1 large poblano
- Manchego cheese (substitute: Monterey Jack)
- Corn tortillas
For the Pickled Onions & Habaneros:
- 1 red or white onion, thinly sliced
- 1 habanero, thinly sliced
- Handful minced cilantro
- Juice of 1 lime
- Pinch of salt
- Pinch of sugar (optional)
For the Salsa Roja Morita:
- 4 roma tomatoes, halved
- 1/8 white onion
- 1 dried chipotle meco (or other dried chile - ancho, arbol, etc.)
- 1 small clove garlic
- Coarse kosher salt to taste
Description
I've had a lot of tacos in Mexico City in the 2 and a half weeks I've been here so far, and while they are all great, and I do mean great. There is one that I love more than the others and that is Poblano con queso. Basically grilled poblano peppers, chopped up and then melted with cheese. That's it. It's one of the most simple tacos you could make, but I absolutely love it. There was only one thing left to do and that was recreate to share with all of you.
Directions
1. Prepare the pickled onions a few hours ahead of time. Add the sliced red onion, habanero, and cilantro to a large bowl. Then , add the lime juice, salt, and sugar, if using. Mix to combine and store in the fridge (will last at least a week and taste better as it sits!)
2. Prepare the salsa. Heat a pan over medium high heat. Toast the dried chile on each side until fragrant, be careful not to burn them. Once toasted set in a bowl of water and set aside.
3. Roast the tomatoes, onion, and garlic in the pan until blistered. About 5-10 minutes.
4. Clean the chiles by cutting the top off and removing the seeds.
5. Add the roasted vegetables and hydrated chiles to a blender (or more traditionally a molcajete). Grind the ingredients until smooth, add a little water if you would like. Add salt to taste.
6. Prepare the taco filling. Cut the top off of the poblano and remove the stem and insides. Add in a large block of Manchego cheese (don’t skimp!).
7. Over a charcoal grill, gas stove or under the broiler, roast the poblano until charred completely and slightly softened.
8. Roughly dice the poblano and cheese.
9. Heat a pan over medium heat, add the diced poblano and cheese. Cook until completely melted and you get a beautiful string pull.
10. Add the filling to fresh tortillas. Add salsa, pickled onions, and any other desired toppings. See recipes below!