Tacos are very versatile. You can throw almost anything into a fresh, warm, corn tortilla and it will melt in your mouth. Here's a great recipe we learned while living in Rhode Island, where we couldn't find any Mexican Restaurants that lived up to our California favorites. I admit, we get spoiled by the food here. This recipe is relatively simple and quick once you get used to peeling the peppers. Watch out, because each bite can pack a spicy punch! Choose your peppers wisely!
6 Poblano Chile Peppers (you can use Pasilla chiles instead if you like)
1/2 white onion, sliced
2 cloves garlic, sliced
1/2 cup chicken (or vegetable) stock
vegetable oil to sautee the onion
1 tablespoon heavy cream (optional)
salt to taste
1. Drizzle oil in pan, turn heat on medium.
2. Slice onions and add to the pan.
3. Peel garlic, slice, and add to pan. *Note: if you smash the garlic clove it will peel easily, I use the flat side of my knife.
4. Roast peppers over fire (we use the bbq, but you can do it on the stove)
5. Peel, seed, and slice the peppers into strips. Rancho Gordo has nice step by step instructions here
6. Add sliced peppers to onion and garlic, add stock and let cook down. We use our immersion blender to make this into a paste, but you can eat them as they are meant to be eaten--in strips.
7. Add salt and cream if you want and serve with fresh corn tortillas.
If you have never made fresh tortillas, I highly encourage you to start. The flavor is beyond anything you'll find out of a package at the store. They are simple, you just need a tortilla press, the masa (tortilla flour), water, and a hot pan.
Tortilla flour is available at most supermarkets, just be sure the one you buy contains the mineral lime. Mix according to the package. I use wax paper on my cast iron tortilla press, once the dough is flat, scoop it up and put it in the hot pan, cook each side for approximately 30-60 seconds. Keep the tortillas in a cloth so that they steam each other and get their flexible consistency.