This is the last in my series of vegetarian tacos . As usual I had to tweak the recipe. Generally chili poblano is charred and cut into strips, for tacos. Sometimes bathed in crema(Méxican sour cream)* for rajas in crema, or, a la Méxicana, with tomato and onion, with the poblano as the chili portion of this basic recipe. For the full blown rellenos taco, the chili is stuffed with cheese and batter fried, then wrapped in a tortilla. I am not afraid of fat, but a deep fat fried anything in a tortilla is a little heavy even for me. So because I love rellenos and portable food, I devised this slightly lighter version.
Tacos Rellenos de Queso Frito, con Salsa Ranchero
Charred, and peeled chili poblano, cut in half. Each chili will make two tacos.
Queso cincho , ar any cheese that fries well; kasseri , provolone are good choices.
Heat the oil, and fry the cheese until brown outside and creamy inside, warm the chili in the pan as you do this. Place the cheese in the chili and the chili in the tortilla. Eat immediately, fried cheese gets tough when it cools. Dip in salsa ranchera.
This recipe comes from, you guessed it, Diana Kennedy’s, The Essential Cuisines of Méxican! She mentions the debate about whether or not to broil the tomatoes; I’m with her, I prefer them broiled. This salsa is standard with Huevos Rancheros, Queso Flameado and Chilies Rellenos. It’s a good standard recipe to have in ones repertoire. It makes about a cup.
One pound roma tomatoes broiled until some of the skin is blackened
4 serrano chilies charred, I do this in a pan with oil, again to blacken the skin
1 clove garlic roughly chopped
2 Tbles vegetable oil
2 Tbles finely chopped white onion
½ tsp salt, or to taste
Blend the tomatoes, chilies and garlic until fairly smooth.
Heat the oil and fry the onion gently without browning, until translucent. Add the blended ingredients and salt and cook over a fairly brisk heat for about five minutes, stirring and scrapping the bottom of the pan until the sauce is reduced a little and well-seasoned.
These are the links to the rest of my vegetarian taco recipes; in the case you missed one
Tacos de Haba(fava vean)
Tacos de Nopal(cactus paddle)
Tacos de Hongo(mushroom)
Tacos de Papa (potato)
*I mention crema in several of these posts. You can buy Méxican style crema, but it’s overpriced. The most authentic way is to make it by adding 1 Tbles sour cream to 1 cup of unpasteurized heavy cream and let it sit in out for a couple of days. It’s pretty warm here so it doesn’t take mine more than a day usually, but be sure your crema is in a warm place, say near a pilot light. Then, pull the heavy top portion back and pour off any whey that may be at the bottom, add some salt and refrigerate.
Or, you can use regular sour cream, which is perfectly delicious. I hope you enjoyed my veggie taco series. Our next foray into the authentic cuisine of Morelos features– Chicharron!