I absolutely love roasted poblanos. Not many people know what they are as I remember shopping in Wisconsin and a cashier at Festival Foods asked me how to ring it up ... Basically a poblano is a mild chile pepper. They are prefect for stuffing, like in chile rellenos or roasted and cut up, like in these tacos! AND they have just the right amount of heat.
Poblano, Mushroom and Potato Tacos
adapted from The Food Network Magazine
4 poblano chile peppers
3 yukon gold potatoes, peeled and cubed
2 tbs olive oil
1 tbs chopped cilantro
1 tbs chopped parsley
1 tbs unsalted butter
1 onion, thinly sliced
12 oz portabella (or button) mushrooms, thinly sliced
1 clove garlic, minced
1/4 cup sour cream
2 limes, juiced
salt and pepper, to taste
Roast peppers directly over flame of a gas burner (or under the broiler), turning with tongs until charred all over. Transfer peppers to a plastic bag to steam until cool enough to handle. Scrape off the charred skin with a paring knife then remove the stems and seeds. Cut poblanos into strips and set aside.
Place potatoes in nonstick skillet and cover with cold water; season with salt. Bring to simmer over medium-high heat and cook until just tender; drain. Wipe skillet dry.
Heat olive oil in skillet over medium-high heat. Add potatoes and cook until golden and crisp. Remove with slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs and salt. Discard excess oil and wipe out skillet.
Heat butter in skillet over medium-high heat. Add onion stirring occasionally, until golden. Add mushrooms stirring occasionally. Stir in remaining herbs and the garlic. Add the roasted poblanos, sour cream, lime juice; stir until warm. Season with salt and pepper. Serve potatoes and mushroom mixture in tortillas with assorted toppings like hot sauce, sour cream, or cheese ...