Name: Tacos de rajas
Yield: Serves 4
Cuisine: Mexican
Ingredients: 2 medium onions, sliced; 1 teaspoon dried oregano; 4 poblano chillies or green peppers; 2 tablespoons vegetable oil; ground black pepper; flaked sea salt; ½ large lime, cut into small segments; 150 g tub of crème fraîche or soured cream; 1 potato, cut into 1cm cubes; 1 teaspoon ground cumin; 1 small bunch of fresh coriander, roughly chopped; 50 g Wensleydale cheese, grated; 8 small corn tortillas; ½ teaspoon sunflower oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

In my view the only treatment for a poblano chilli is to char it, as it then becomes one of the most sensational tastes I know. With an intense blue-green flesh, it has a buttery taste that sometimes comes with a tolerable heat. Allowed to ripen to red, it becomes fiercer, and in Mexico it is usually dried at this point, becoming chilli ‘ancho’.

In its green form the poblano chilli is really worth trying to get your hands on. You can order them from Joy Michaud at P

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