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Old 05-30-2005, 12:10 PM   #1
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Braised Chard, poblano and potatoes tacos

from Rick Bayless:

BRAISED CHARD, POTATO AND POBLANO TACOS


makes 16 tacos



3-4 large poblanos
1T olive oil
1 medium onion sliced
2 cloves garlic
tsp. Mexican oregano
1/8 tsp. dry thyme
16 corn tortillas
3/4cup veggie or chicken stock
3 med. red potatoes
tsp. salt
3/4 cup Monterey Jack
6 cups julienned chard
cup heavy cream



Roast chiles and peel; slice into inch strips.



In large skillet, heat oil over medium high, add onion and cook til browned but still crunchy. Add garlic and herbs, toss a minute longer, and stir in chiles. Set aside.

Warm tortillas wrapped in damp towel in oven.

In small saucepan, combine stock and potatoes; cover and simmer over medium low heat til nearly tender, about 15 minutes. Pour potatoes and stock into skillet with onion mixture; mix in chard and boil over medium high til stock evaporates, about 4 minutes. Add cream and continue to boil, stirring often, til cream reduces enough to coat vegetables. Season with salt/pepper.

Scoop mixture into serving dish and sprinkle with cheese.

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Old 05-30-2005, 12:47 PM   #2
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Oh, marmalady, that sounds so good! I love the idea of chiles and cream!
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Old 05-30-2005, 08:29 PM   #3
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Pretty common, actually in 'traditional' MExican cooking; either heavy cream or 'crema', that wonderful Mexican sour cream.

Anybody have an 'On the Border' restaurant nearby? They have a new dish I had yesterday - a grilled chicken breast w/jalapeno cream sauce, melted cheese, and grilled veggies. Awesome!
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Old 05-30-2005, 08:33 PM   #4
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Marm, you are the best!!! Thanks so much for posting this. It sounds awesome. I will be trying this soon I am sure
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Old 05-31-2005, 08:04 AM   #5
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You are most welcome, GB - enjoy!
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Old 05-31-2005, 10:14 AM   #6
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I sure will enjoy, and so will my whole family
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