Tacos Poblanos

The recent hiatus in publishing was due to a heavy travel schedule and some family issues, but we’re back now and cooking again!

Today we share the last recipe in the original 1980s cookbook:

Tacos Poblanos

Tacos PoblanosServes 6-8
1 medium onion, chopped
2 poblano chiles, peeled, seeded and chopped
2 T. butter
1 c. tomato juice
1 c. cooked shredded chicken or turkey
1/8 t. thyme
½ t. salt
12-16 corn tortillas
Oil for frying
Salsa Verde
Sour cream (optional)

Sear each pepper over open flame until skin blisters on all sides. Place peppers in plastic bag and let sit 20 minutes. Peel peppers and remove seeds.

Saute chiles and onion in butter until onion is transparent. Add tomato juice, chicken, thyme and salt. Simmer until most of the liquid is absorbed. Divide filling evenly in center of tortillas. Roll tortillas and secure with toothpick. Deep fry until crisp.

Place tacos on platter, remove toothpicks and cover with salsa verde. Serve immediately with sour cream on the side.

Salsa Verde

2 medium bell peppers, chunked
3 (13 oz.) cans tomatillos, drained (or 2 1/2 lbs fresh tomatillos)
1 medium onion, chopped
2 cloves garlic, chopped
½ t. cilantro
1 t. salt

If using fresh tomatillos, stew in covered saucepan with 1 cup water until soft. Combine all ingredients in blender and puree. Pour into saucepan, cover and simmer 30-40 minutes.

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