South Texas Vegetable Tacos with Goat Cheese
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
2 large poblano chiles
2 Tbsp. olive oil
1 large red onion, slivered
4 small zucchini, cut into half moons
1/2 tsp.kosher salt
1 cup fresh corn kernels
2 tsp. dried oregano
1/2 cup chopped fresh cilantro
2 Tbsp. fresh lime juice
coarsely ground black pepper
8 oz. goat cheese
8 fresh corn tortillas
Instructions:
Cut the polano chiles in half lengthwise, then place on a foil-lined baking sheet and broil 3 inches from the heat for about 8 minutes or until blackened and charred. Place the chiles in a heavy zip-top plastic bag and seal. Let the chiles stand 15 minutes, then peel and discard the skins and seeds. Chop.
Heat some oil in a large skillet over medium-high heat and add the onion, zucchini and salt. Sauté for 7 minutes or until lightly browned. Add the corn and cook for 2 minutes, then add the oregano, cilantro, lime juice and chiles. Cook, stirring, until thoroughly heated, then season with black pepper.
Heat the tortillas one at a time in a dry cast-iron skillet over medium heat. Spread each tortilla with 2 tablespoons of goat cheese and top with the vegetable mixture and serve immediately.
Yields 4 servings.
Recipe by Paula Disbrowe, “Relish Great Cooks,” May 2007.