July 6, 2021 — Easy
Fresh and dried poblano chillies are very prevalent in Mexican cuisine. Perhaps the most recognisable dish with poblano chillies is chilli rellenos. Here I have used rajas, or strips with yellow courgettes to make a vegetarian/vegan taco. The taste of a poblano is a cross between green pepper and a chilli. The heat is very mild, so if using peppers instead of poblanos, include a couple jalapeno chillies to generate some heat.
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2 large yellow courgettes
3 fresh poblano chillies or 3 poblanos from a tin, or 2 large green peppers.
1 large white onion, peeled and quartered
2 jalapeno chillies if using peppers instead of poblano chillies
400g fresh tomatoes
1 tsp epazote or more to taste
100g pumpkin seeds
Optional taco accompaniments – amounts to suit
Chopped tomatoes – or pico de gallo (chopped tomatoes, onion, chilli, coriander)
Grated or crumbled cheese (mild cheddar, Wensleydale, hard mozzarella, feta)
Crema – Greek yoghurt, sour cream, or crème fraiche or a mix, with a little lime juice and seasoned with salt and pepper.
Chopped green or red chillies
Chilli sauces of choice…
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The Mexican way with many sauces is to ‘broil’ or char ingredients in a pan and then blitz in a blender and return to a pan to finish cooking. The traditional pan for ‘broiling’ is a ‘comal’ (cast iron flat pan). Therefore, a cast iron pan is the best tool for the job, but a normal non-stick pan can also be used providing you are happy cooking at a relatively (possibly lifetime-guaranteeing-limiting) high temperature. Otherwise, cook the ingredients on a baking sheet under the grill. The idea is to soften and partially cook, whilst charring a little – not to cook all the way through or blacken excessively.
Epazote is wormwood and used fresh and dried in Mexican cooking. Source online, as there is no real substitute.
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