CRISPY TACOS DE PAPA WITH ROASTED POBLANOS #HEALTHYFOOD #POBLANOS

Crunchy tacos are loaded down with smooth, cumin-scented potatoes and red hot trace of broiled poblanos in this addictively delectable dish. Generally veggie lover and sans gluten, these healthy tacos are worked to please everyone.This is a value entertainer that is an incredible decision when you're cooking for a group. The formula beneath effectively makes 40-50 tacos relying upon the amount of the filling you eat while you're cooking (no judgment!) and can be mostly or altogether arranged ahead of time.

You can likewise downsize it for family suppers however truly, notwithstanding when it's simply Brad and me, I broil the entire clump and warm for snacks later in the week. Around 5 minutes in the toaster stove at 350F returns them to their unique firm brilliant deliciousness.Serve slathered in acrid cream and salsa verde and be set up to serve seconds and even thirds.

Ingredients:

• 5 lb russet potatoes, peeled and cut into 2" cubes
• 3 poblano peppers
• 1 stick butter
• 1/2 c milk
• 1-1/2 c sour cream, plus more for serving
• 2 c shredded cheddar cheese
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp freshly ground pepper
• 48 corn tortillas
• oil for frying
• salsa verde, for serving
• cilantro, optional

Instructions:
Prepare the Filling:

• Place poblano peppers on the top rack of the oven and broil on high, turning periodically, until skin is charred, about 10 minutes per side. Transfer to a bowl and cover with plastic wrap to steam. When cool enough to handle, remove seeds and peels. Chop coarsely and set aside.
• Meanwhile, bring a large pot of salted water to a boil and add potatoes. Return to a simmer and cook until tender, about 15-20 minutes.
• Drain cooked potatoes and return them to the pot over low heat. Add butter and milk. Using a potato masher or wooden spoon, mash until fairly smooth. Stir in chopped roasted poblano, sour cream, shredded cheese, salt, cumin, and pepper.
• Filling can be made up to two days in advance.

Assemble and Fry:

• Heat 2-3 inches of oil over medium high heat in a dutch oven or other heavy-bottomed pot.
• Spread 3-4 tbs of potato filling into the center of each tortilla and fold in half. Fry in small batches, turning once, until each taco is golden, about 2-3 minutes per side. Transfer to a paper-towel lined plate.
• Serve tacos with sour cream and salsa verde. Garnish with cilantro, if desired.

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