Crispy Tacos De Papa With Roasted Poblanos

Crispy Tacos De Papa With Roasted Poblanos

5 lb russet potatoes, peeled and cut into 2" cubes
3 poblano peppers
1 stick butter
1/2 c milk
1-1/2 c sour cream, plus more for serving

  • Place poblano peppers on the top rack of the oven and broil on high, turning periodically, until skin is charred, about 10 minutes per side. Transfer to a bowl and cover with plastic wrap to steam. When cool enough to handle, remove seeds and peels. Chop coarsely and set aside.
  • Meanwhile, bring a large pot of salted water to a boil and add potatoes. Return to a simmer and cook until tender, about 15-20 minutes.
  • Drain cooked potatoes and return them to the pot over low heat. Add butter and milk. Using a potato masher or wooden spoon, mash until fairly smooth. Stir in chopped roasted poblano, sour cream, shredded cheese, salt, cumin, and pepper.
  • etc

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