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1
For the potato rajas: Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about 6 to 8 minutes, being careful not to overcook.
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2
Drain, pat dry, and spread in a single layer on a tray to cool.
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3
Heat olive oil in a large skillet over medium heat.
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4
Saute onions with salt and pepper until they begin to brown, about 10 minutes.
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5
Stir in red bell peppers and chiles.
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6
Pour in heavy cream, bring to a boil, and reduce to a simmer.
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7
Cook 4 minutes or until cream begins to thicken.
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8
Add grated cheeses and potatoes and cook, stirring occasionally, until just heated through.
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9
Remove from heat.
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10
For the tacos: Heat vegetable oil to 350 degrees F in a large, deep pot or deep fryer.
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11
Dip tortillas briefly, one at a time, into the hot oil, just to soften.
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12
Spoon potato rajas mixture into center of each softened tortilla.
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13
Fold in half to enclose mixture and secure with a toothpick threaded through the top edge of the tortilla.
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14
Deep fry tacos for 3 to 5 minutes, until crispy and lightly golden.
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15
Remove and drain thoroughly.
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16
To serve, spoon Chipotle Crema onto four serving plates, spreading a bit to create a bed for the tacos.
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17
Place Crispy Potato Rajas Tacos on top of crema.
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18
Finish by topping with generous spoonfuls of Border Guacamole and Corn Relish and serve immediately.
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19
Cook's Note: Fresh chiles can be roasted over a gas flame or under the broiler.
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20
Keep turning so skin is evenly charred, without burning the flesh.
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21
Transfer charred chiles to a closed plastic bag and steam 10 to 15 minutes.
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22
Pull off charred skin by hand and dip briefly in water to remove blackened bits.
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23
Once peeled, cut away stems, seeds, and veins.
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24
Combine ingredients thoroughly in a small mixing bowl.
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25
Taste and adjust seasonings as necessary.
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26
Chill until ready to use.
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27
Cut the avocados into quarters and place in a mixing bowl.
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28
Mash with a potato masher or fork until chunky.
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29
Add the remaining ingredients and combine with a fork.
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30
Serve immediately.
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31
Heat 1/2 cup of the olive oil in a large skillet over medium heat.
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32
Saute the corn with the salt and pepper, about 5 minutes.
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33
Transfer to a large mixing bowl and set aside to cool.
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34
Add diced peppers to the sauteed corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil.
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35
Mix well and let sit 20 to 30 minutes to blend the flavors.
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36
Serve at room temperature.
