STEAK AND POTATO TACO NACHOS RECIPE BY TASTY
Here's what you need: salt, pepper, onion powder, paprika, garlic powder, chili powder, cumin, medium russet potatoes, skirt steak, canola oil, shredded cheese blend, pico de gallo, guacamole, fresh chives, sour cream
Provided by Frank Tiu
Categories Appetizers
Yield 3 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚F (150˚C).
- In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
- Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
- Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
- Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
- Sprinkle half the spice mixture over the potatoes and toss until well-coated.
- Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
- Bake the potato slices for 25 minutes, or until golden brown.
- Season the skirt steak with the remaining spice mix on both sides.
- Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
- Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
- Sprinkle the cheese blend and steak into the potato taco shells.
- Bake for another 5 minutes or until cheese is melted.
- Serve with pico de gallo, guacamole, and sour cream.
- Garnish with chopped chives, if desired.
- Enjoy!
Nutrition Facts : Calories 738 calories, Carbohydrate 58 grams, Fat 30 grams, Fiber 5 grams, Protein 56 grams, Sugar 2 grams
POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)
This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.
Provided by Gabriela Cámara
Categories Vegetarian Dinner Chile Pepper Poblano Potato Onion Sour Cream Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Taco
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
- Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
- In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
- Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
- In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
- Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.
STEAK AND POTATO TACOS WITH POBLANO CHILIES
Everyone loves steak and potatoes and everyone loves tacos! Here is a winning combo of two favorites. This recipe is also a great use for leftover baked potatoes and just slice the baked potatoes and steak, then add to the sautéed onions and poblano chilies and cook until reheated.
Provided by Potato Goodness
Categories Beef Tacos
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
- Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
- While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
- Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 18.8 g, Cholesterol 8.9 mg, Fat 5.1 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 41.6 mg, Sugar 1.4 g
More about "steak and potato tacos with poblano chilies recipes"
CRISPY POTATO AND POBLANO TACOS RECIPE - TODAY
From today.com
4.1/5 (17)Category EntréesAuthor Marcela Valladolid
- 1. Place the potatoes and salt in a large, heavy pot and cover with cold water. Bring to boil and then decrease heat to a simmer, until the potatoes are tender, about 15–20 minutes.
- 2. While the potatoes are cooking, heat the cream and 2 tablespoons of butter in small saucepan until the butter is melted and the cream is hot but not boiling. Turn off the heat and let cool slightly; transfer to a blender and add the charred poblano strips and garlic. Process until smooth and season to taste with salt and pepper.
- 4. Spread 2 tablespoons of the potato-poblano mixture over half of each tortilla and fold over to form a taco. Heat the oil and remaining 1 tablespoon butter in a medium skillet over medium-high heat. Working in batches, add the tacos to the oil and fry, turning once, until golden brown and crisp, about 3 minutes per side; serve immediately.
STEAK AND POTATO TACOS WITH POBLANO CHILIES - POTATOES …
From potatogoodness.com
Servings 12Estimated Reading Time 2 minsCategory Cinco de Mayo Cooking With Yellow MexicanTotal Time 45 mins
EASY STEAK AND POTATOES | THE LITTLE POTATO COMPANY
From littlepotatoes.com
POTATO ROASTED POBLANO TACOS - COOKING CURRIES
From cookingcurries.com
STEAK POBLANO AND MUSHROOM TACOS | GIMME SOME OVEN
From gimmesomeoven.com
SKIRT STEAK AND POBLANO PEPPERS TACOS RECIPE
From cookinglsl.com
GARLIC BUTTER STEAK AND POTATOES RECIPE (SEARED) | KITCHN
From thekitchn.com
STEAK AND POTATO TACOS WITH POBLANO CHILIES | PUNCHFORK
From punchfork.com
4.6/5 (55)Total Time 45 minsCategory Beef TacosCalories 141 per serving
POTATO TACOS | RECIPE | POBLANO CHILI, RECIPES, POTATO TACOS
From pinterest.com
STEAK AND POTATO TACOS WITH POBLANO CHILIES RECIPE FOR MANAGING …
From fertilitychef.com
ALLRECIPES
HOW TO MAKE STEAK AND POTATO TACOS RECIPES - BEEF TACOS
From tfrecipes.net
16 BUDGET-FRIENDLY POTATO RECIPES - REDBOOK
From redbookmag.com
STEAK AND POTATO TACOS WITH POBLANO CHILIES RECIPE
From recipeso.net
BEST STEAK AND POTATO TACOS WITH POBLANO CHILIES RECIPES
From alicerecipes.com
RECIPE: STEAK TACOS WITH CHEESY ROASTED POTATOES & TOMATILLO …
From blueapron.com
STEAK AND POTATO TACOS WITH POBLANO CHILIES RECIPE
From cookthismeal.com
CORN RECIPES TO ENJOY ALL SUMMER LONG - REAL SIMPLE
From realsimple.com
CRISPY POBLANO & POTATO TACOS - THIS SAVORY VEGAN
From thissavoryvegan.com
You'll also love