Description
Papas con Rajas might just become your new favorite taco! Savory potatoes with roasted poblanos simmered in a decadent Vegan Avocado Crema.
Ingredients
Units
Scale
- 3 corn or small "street taco" flour tortillas per person
- 2 large Yukon gold potatoes
- 4 poblano peppers OR 8oz can whole, fire-roasted green chiles
- 1/2 large white onion
- queso fresco (optional)
- red chile sauce (optional)
- cilantro for garnish (optional)
Avocado Crema
- 1/2 cup unroasted, hulled sunflower seeds
- 1 clove garlic
- 1/4 cup water
- 1/4 cup oat milk
- 1/2 avocado
- 2-3 Tbs lime juice
- 1/4 cup loosely-packed cilantro
- salt to taste
Instructions
- Soak sunflower seeds in water for at least 1 hour
- Prepare queso fresco if using
- Prepare red chile sauce if using
- Roast poblanos until skin becomes blistered and charred
- Allow poblanos to steam in a covered dish for 15 min to make peeling easier
- Peel poblanos, remove stems & seeds, and cut into strips
- Prepare crema by draining the sunflower seeds and then adding all the crema ingredients to a blender
- Blend crema until smooth and creamy then set aside
- Cube potatoes and boil for 5 minutes, then drain
- Cut onion into strips and in a large skillet, saute until softened, using a small amount of water or veg-broth to prevent sticking if needed
- Add pepper strips and continue to saute for 1-2 minutes
- Add drained potatoes and stir to mix
- Reduce heat and stir in crema until everything is mixed well and evenly coated
- Simmer until hot and bubbly
- Serve on tortillas and garnish with queso fresco, cilantro, and red chile
Nutrition
- Serving Size: 3 tacos
Keywords: potatoes with roasted poblano pepper, papas con rajas, tacos,
