POTATO 'SALAD' AND TOMATILLO TACOS
The filling for these tacos can also stand alone as a potato salad, but it's very nice and comforting inside a warm tortilla.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, main course
Time 45m
Yield Makes 12 tacos
Number Of Ingredients 10
Steps:
- Steam the potatoes above 1 inch of water for 10 minutes, or until tender. Remove the potatoes from the heat but don't discard the steaming water.
- Heat the oil in a wide, heavy skillet over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the potatoes and oregano or thyme, and continue to cook, stirring, for a few more minutes, until the onions are beginning to color on the edges. Add the garlic and stir until it begins to smell fragrant, about 30 seconds to a minute. Season to taste with salt and pepper. Remove from the heat and allow to cool for 5 minutes. Add 1/2 cup of the salsa and the cilantro and stir together.
- Heat the tortillas. Wrap them in a kitchen towel and place in the steamer. Bring the water back to a boil, cover and steam 1 minute. Turn off the heat and allow the tortillas to sit undisturbed for 10 to 15 minutes.
- Top the tortillas with the potato mixture and top the potatoes with another spoonful of salsa and some crumbled cheese. Garnish with more cilantro, fold the tortillas over and serve.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 215 milligrams, Sugar 2 grams, TransFat 0 grams
GRATED SQUASH, CORN AND TOMATILLO TACOS
Once you've made the tomatillo salsa, this light filling is very quick to put together.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 10 to 12 tacos
Number Of Ingredients 11
Steps:
- Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and chiles. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the grated squash, the corn kernels, and salt and pepper to taste. Cook, stirring, until the squash has wilted in the pan and the corn is tender, about 5 minutes. Stir in the cilantro, taste and adjust seasonings. Remove from the heat.
- Warm corn tortillas: Wrap them in a dish towel and place in a steamer above 1 inch of water. Bring the water to a boil, cover tightly and steam for 1 minute. Turn off the heat and allow to sit for 10 to 12 minutes.
- Spoon the warm corn and squash mixture onto the hot tortillas. Top with a generous spoonful of salsa, a sprinkling of cheese, and if desired, a handful of shredded cabbage. Fold up the tortilla and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 3 grams, TransFat 0 grams
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