Soft Taco Filling: Potatoes and Green Chiles
Papas con Rajas
Yield: about 1 1/2 cups
This tasty side dish also make a great taco filling.
2 small (about 6 ounces total) boiling potatoes like the red-skinned ones, halved
1 1/2 tablespoons lard or vegetable oil
1/2 small onion, thinly sliced
3 medium, fresh chiles poblanos, roasted and peeled
Salt, about 1/2 teaspoon
3/4 cup (about 3 ounces) crumbled Mexican queso fresco or other fresh cheese like mild domestic goat or farmer's cheese
1. The potatoes. Simmer the potatoes in salted water to cover until tender, about 15 minutes. Drain, cool under running water, peel and cut into 1/4-inch dice.
2. Fry the mixture. Heat the lard or oil in a heavy medium-size skillet over medium. Add the onion and potato, and fry, stirring regularly to ensure that nothing sticks to the pan, until the mixture is nicely browned, 10 to 15 minutes.
While the potatoes are browning, seed the chiles and slice them into 1/8-inch strips. Stir them into the potato mixture, season with salt, remove from the fire and stir in the cheese. Scrape into a small dish and cool before using.
Chiles Poblanos: If these are unavailable, replace them with 4 long green chiles (roasted and peeled) or 4 or 5 of the hotter chiles jalapenos (roasted, seeded and deveined).
Timing and Advance Preparation
This filling can be finished in about 1/2 hour; it keeps well for several days, covered and refrigerated.
Fresh Cheese with Green Chiles: Mix the sliced chiles with 8 ounces(2 cups) crumbled Mexican queso fresco or other fresh cheese like mild domestic goat or farmer's cheese and (optionally) 8 leaves epazote (chopped).
Scrambled Eggs and Green Chiles: Fry 1/4 cup chopped onion in 1 tablespoon lard or vegetable oil until soft, then stir in the sliced chiles and increase the temperature to medium-high. Add 4 eggs (lightly beaten) and scramble until firm; season with salt. Cool before using.