Potato & Rajas Tacos

Potato & Rajas Tacos
Photo by Rita Maas


  • ¾ cup shredded manchego or Monterey Jack cheese
  • 4 medium red bell peppers, roasted, peeled, seeded, and julienned
  • 2 medium onions, halved and cut into ¼ -inch slices
  • Salt and freshly ground black pepper
  • 1 cup heavy cream
  • 4 medium poblano chiles, roasted, peeled, seeded, and julienned
  • 3 medium boiling potatoes, peeled and cut into ½-inch cubes
  • + 1 more ingredients
    • 2/3 cup grated queso añejo, Romano, or Parmesan cheese

Bring a medium saucepan full of salted water to a boil. Add the potatoes and cook just until tender, 6 to 8 minutes. Drain, pat dry, and spread in a single layer on a baking sheet to cool. Heat the oil in a large skillet over medium heat. Add the onions, season with the salt and pepper, and cook...

View full recipe at Fine Cooking


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