These late summer recipes from Market Chef Beth Jones bring the flavor! Grab some poblano peppers, tomatillos, garlic, onion, cilantro, and cheese from the market and get the grill going!
Rajas Tacos with Tomatillo Salsa
By Beth Jones
Ingredients
Tomatillo Salsa
Makes about 5-6 cups
- 1 medium white or yellow onion, large dice
- 4-5 medium poblano peppers, seeded, roughly chopped
- 3 large cloves garlic
- 1 pound fresh tomatillos, peeled and washed
- 1 teaspoon whole cumin seed, or ½ teaspoon ground
- 1 teaspoon whole coriander seed, or ½ teaspoon ground
- 1 small Thai chili, or ½ teaspoon dried chili flakes, optional
- ¾ teaspoon Kosher salt
- ½ cup water
- ½ cup cilantro, with stems, roughly chopped
Rajas Tacos
Serves 4-5
- 4-5 medium poblano peppers
- 2 Tablespoons olive oil
- 1 large white or yellow onion, ¼ inch thick slice
- ½ teaspoon salt
- Pinch chili flakes
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 jar Shepherd’s Way Skyr
- Fresh corn or flour tortillas
- Shepherd’s Way Garlic Freisago or Cosmic Wheel Creamery Feta cheese for topping
- Fresh cilantro sprigs
- Fresh lime wedges
Instructions
Tomatillo Salsa
Preheat oven to 425F. Place the onion, poblanos, garlic cloves, and tomatillos in a 9×13 inch glass baking dish. Add the cumin, coriander, chili, salt and water and cover with foil. Roast for 30-40 minutes, or until all the tomatillos have burst and the other vegetables are soft. Cool to room temperature. Pour the mixture into the jar of a blender and add the cilantro. Pulse several times to create a chunky salsa, or puree on high for a smooth salsa.
Tip: For added flavor, char the whole onion, whole poblanos, garlic and tomatillos on a grill or under a broiler until slightly charred, and add to the baking dish. Poblanos can be charred and placed in a sealed container to steam the skins. When cool enough to handle, peel and seed the poblanos making sure to wear gloves.
Rajas Tacos
Preheat grill to high heat. Char the whole poblanos until the skins are blackened. (If a grill isn’t available, char the poblanos under the broiler set to high.) Place poblanos in a sealed container and allow to steam until cooled. Wearing gloves, peel and seed the poblanos. (This can be difficult if the skins are thin–do your best! The char adds flavor!) Cut the peppers into ¼ inch thick strips.
Heat the olive oil in a large skillet over medium high heat. Add the onions and salt and saute until evenly browned and caramelized. Add the chili flakes, garlic and poblanos and saute for 2 minutes. Deglaze the pan with the cream and turn heat to medium. Simmer for 3-4 minutes, or until the cream is slightly reduced. Stir in the Skyr, and taste for seasoning. Serve hot over warm tortillas with crumbled cheese, cilantro and a squeeze of fresh lime.
