I first tasted a variation of this taco at El Taco de la Ermita in Tijuana, where taquero extraordinaire Javier Campos served it dorado style with several of his magical salsas. In this simplified version, the delicious, smoky-rich flavor comes from the roasted chiles poblanos. Poblanos are wide and sharply pointed, with dark green, shiny skin. They come into their own when charred and sautéed with onions and garlic into rajas (literally, “rags”). Ripe red poblanos, also called for in the recipe, may be found in Latin markets from September to November. If it’s not the right season, substitute bell pepper. Note that poblano chiles can be spicy, so if you don’t like heat, substitute mild, light-green Anaheims. This is also great over rice.
Warm corn tortillas, pico de gallo
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