marmalady
Executive Chef
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
¼ tsp. Mexican oregano
1/8 tsp. dry thyme
16 corn tortillas
3/4cup veggie or chicken stock
3 med. red potatoes
½ tsp. salt
3/4 cup Monterey Jack
6 cups julienned chard
½ cup heavy cream
Roast chiles and peel; slice into ¼ 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.
BRAISED CHARD, POTATO AND POBLANO TACOS
3-4 large poblanos
1T olive oil
1 medium onion sliced
2 cloves garlic
¼ tsp. Mexican oregano
1/8 tsp. dry thyme
16 corn tortillas
3/4cup veggie or chicken stock
3 med. red potatoes
½ tsp. salt
3/4 cup Monterey Jack
6 cups julienned chard
½ cup heavy cream
Roast chiles and peel; slice into ¼ 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.
