Potato and Rajas Tacos Recipe

Name: Potato and Rajas Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium boiling potatoes, peeled and cut into 1/2-inch dice; 4 cups creamy rajas, recipe follows; 1/2 cup olive oil; 2 medium onions, halved and cut in 1/4-inch slices, lengthwise; 4 medium red bell peppers, roasted, peeled, seeded and julienned; 1 cup heavy cream; 3/4 cup grated Manchego or Monterey Jack cheese; 2/3 cup grated Cotija, Romano or Parmesan cheese; 4 medium ripe tomatoes, cored, seeded and finely diced; 1/4 red onion, minced; 2 jalapeno chiles, stemmed, seeded if desired and minced; 1 bunch cilantro, leaves only, chopped; 2 tablespoons freshly squeezed lime juice; 3/4 teaspoon salt; Pinch of freshly ground black pepper

Servings: persons

3 medium boiling potatoes, peeled and cut into 1/2-inch dice
4 cups creamy rajas, recipe follows
1/2 cup olive oil
2 medium onions, halved and cut in 1/4-inch slices, lengthwise
4 medium red bell peppers, roasted, peeled, seeded and julienned
1 cup heavy cream
3/4 cup grated Manchego or Monterey Jack cheese
2/3 cup grated Cotija, Romano or Parmesan cheese
4 medium ripe tomatoes, cored, seeded and finely diced
1/4 red onion, minced
2 jalapeno chiles, stemmed, seeded if desired and minced
1 bunch cilantro, leaves only, chopped
2 tablespoons freshly squeezed lime juice
3/4 teaspoon salt
Pinch of freshly ground black pepper

1
Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes.
2
Drain, pat dry and spread in a single layer on a tray to cool.
3
When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through.
4
Add the potatoes and stir occasionally until heated through.
5
For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm.
6
For each taco, stack 2 tortillas and layer with the potato rajas mixture.
7
Top with Salsa Fresca and an avocado slice and serve.
8
In a large skillet heat the oil over medium heat.
9
Saute the onions with the salt and pepper until they begin to wilt and brown, 8 to 10 minutes.
10
Stir in the julienned red peppers and chiles.
11
Pour in the heavy cream, bring to a boil and reduce to a simmer.
12
Cook 4 minutes or until the cream begins to thicken.
13
Stir in the grated cheeses and remove from the heat.
14
Serve immediately.
15
In a mixing bowl, combine all the ingredients.
16
Stir and toss well, and serve.
17
Store in a covered container in the refrigerator no more than 1 day.

1560

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 medium boiling potatoes, peeled and cut into 1/2-inch dice, 4 cups creamy rajas, recipe follows, 1/2 cup olive oil, 2 medium onions, halved and cut in 1/4-inch slices, lengthwise, and more.

Yes, Potato and Rajas Tacos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato and Rajas Tacos

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