Crispy Poblano Adobo Tacos
These Crispy Poblano Adobo Tacos feature roasted poblano peppers and creamy potatoes simmered in a smoky adobo sauce, then nestled into warm, soft tortillas. Pan-fried to a perfect crisp, these tacos are bursting with rich, savory vegetarian flavors.
Ingredients
- 2 large poblano peppers
- 2 medium potatoes (about 300 grams)
- 2 tablespoons olive oil
- 0.5 medium onion, finely diced
- 2 cloves garlic, finely chopped
- 1 tablespoon adobo sauce (from canned chipotles in adobo)
- 0.5 teaspoon ground cumin
- 0.25 teaspoon dried oregano
- 0.25 cup vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 corn tortillas
- 0.5 cup crumbled queso fresco or cotija cheese
- 0.25 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat your oven's broiler to high. Place 2 large poblano peppers on a baking sheet. Broil for 5-7 minutes per side, turning occasionally, until the skin is blistered and charred. Remove from the oven, immediately transfer to a bowl, and cover tightly with plastic wrap or a plate to steam for 10 minutes. This helps loosen the skin.
- While the poblanos cool, peel and dice 2 medium potatoes into 0.5-inch cubes. Place the diced potatoes in a small saucepan, cover with water, and bring to a boil. Cook for 8-10 minutes, or until fork-tender. Drain well and set aside.
- Once the poblano peppers are cooled, carefully peel off the charred skin. Remove the stems and seeds, then chop the roasted poblano flesh into small pieces.
- Heat 1 tablespoon olive oil in a large skillet or pan over medium heat. Add 0.5 medium onion, finely diced, and cook for 3-4 minutes until softened and translucent, stirring occasionally.
- Add 2 cloves garlic, finely chopped, to the pan with the onion and cook for 1 minute until fragrant. Do not let the garlic burn.
- Stir in the chopped roasted poblano peppers, the drained cooked potatoes, 1 tablespoon adobo sauce (from canned chipotles in adobo), 0.5 teaspoon ground cumin, and 0.25 teaspoon dried oregano. Cook for 2 minutes, stirring to combine the flavors.
- Pour in 0.25 cup vegetable broth and add 0.5 teaspoon salt and 0.25 teaspoon black pepper. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the liquid to slightly reduce. Mash some of the potatoes lightly with the back of a spoon to create a creamier texture.
- Remove the potato and poblano filling from the skillet and set aside. Wipe the skillet clean.
- Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Place 1-2 corn tortillas in the skillet, filling each with 0.25 cup of the potato-poblano mixture down the center.
- Fold one side of the tortilla over the filling to create a half-moon shape. Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortillas are golden brown and crispy. Repeat with the remaining tortillas and filling.
- Arrange the crispy tacos on a serving plate. Garnish generously with 0.5 cup crumbled queso fresco or cotija cheese, 0.25 cup chopped fresh cilantro, and serve immediately with 1 lime cut into wedges on the side for squeezing.