Potato Rajas and Avocado Tacos

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 3 potatoes, peeled, cut in 1/2-inch dice
• 1/4 cup extra virgin olive oil
• 2 onions, halved, cut in 1/4-inch slices lengthwise
• salt and freshly ground black pepper (to taste)
• 4 red bell peppers, roasted, peeled, seeded, julienned
• 4 Poblano or Pasilla chiles, roasted, peeled, seeded, julienned
• 1 cup heavy cream
• 3/4 cup Manchego or Monterey Jack cheese, grated
• 2/3 cup Cotija, Romano, or Parmesan cheese, grated
• 24 corn tortillas
• 3 ripe, fresh avocados, halved, pitted, peeled and diced
• see make-ahead recipe below

• Pickled Red Onions

• 1 red onion, thinly sliced
• 1/2 cup white vinegar
• 1/2 tsp. cracked black pepper
• 1/2 tsp. cumin seeds, roughly chopped
• 1/2 tsp. dried oregano
• 2 garlic cloves, sliced
• 1 Tbsp. sugar
• 3/4 tsp. salt
• 1/2 beet, trimmed, peeled, cut into four wedges

Instructions:

1. Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about six to eight minutes.
2. Drain, pat dry, and spread in a single layer on a tray to cool.
3. Heat oil in a large skillet over medium heat. Sauté onions with salt and pepper until they begin to brown, about 10 minutes.
4. Stir in red bell peppers and chiles.
5. Pour in heavy cream, bring to a boil and reduce to a simmer. Cook four minutes or until cream begins to thicken.
6. Add cheeses and potatoes, stirring occasionally, until just heated through. Remove from heat.
7. Dip corn tortillas in water, shaking off excess.
8. Toast tortillas in a nonstick pan over moderate heat, about one minute per side. Cover toasted tortillas to keep them warm until use.
9. For each taco, stack two tortillas and top with potato rajas mixture, pickled red onions and diced avocados.

1. Pickled Red Onions:

2. Place onions in a medium saucepan and add water to cover.
3. Bring to a boil, remove from heat, drain and set onions aside.
4. Combine remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer and cook 10 minutes.
5. Add onions and simmer an additional 10 minutes.
6. Transfer mixture to a container, cover and refrigerate at least a day before serving.