I enjoyed this simple but delicious roll-your-own taco dish at a restaurant in Oaxaca. The poblano peppers were deliciously roasted and served with gently caramelized onions and a dollop of queso fresco. These are made with roasted poblanos cut into strips (known as “rajas”) and the fixin’s listed below, but you can let your imagination run wild and add softly scrambled eggs, or avocado, or tomatillo salsa, or anything else you like along with the rajas.
- Yield: 6 Servings
- Preparation Time: 45 Minutes
- 10 poblano peppers (about 1¾ pounds), roasted, peeled, and seeded, cut into ½-inch strips
- 1 tablespoon olive oil
- One package (about 16) 6-inch corn tortillas
- Coarsely shredded queso Oaxaca
- Requesón or ricotta cheese
- Caramelized Onions
- Diced tomato
- Sour cream
- Weeknight Salsa or other favorite homemade or bottled salsa
- Sliced avocado
- Preheat the oven to 350°F.
- Toss the poblano strips with the olive oil and set them aside. Wrap the tortillas securely in aluminum foil and put them in the oven until warmed through, about 15 minutes.
- Meanwhile, put whichever of the fixin’s you choose in bowls and fit each with a spoon. Unwrap the tortillas, spoon a healthy amount of poblano strips onto each one, and top with the fixin’s of your choice. Roll up the tortillas and eat.