Herby Ricotta Poblano Tacos Recipes

Steps:

• Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
• Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
• To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.

Steps:

• Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
• Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
• Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
• Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.

Steps:

• On an ungreased griddle or small, heavy skillet set over medium heat, roast the garlic, turning frequently, until blackened in spots and soft to the touch, about 15 minutes. Cool, peel off the papery skins, then finely chop.
• Roast the chiles directly over a gas flame or 4" below a very hot broiler until blackened on all sides, about 5 minutes for open flame, about 10 minutes for broiler. Cover with a kitchen towel and let stand 5 minutes. Peel, pull out the stem and seed pod, then rinse briefly to remove bits of seeds and stray bits of skin. Chop the chiles into 1/4" bits.
• In a medium-size bowl, mix together the garlic, ricotta, fresh herbs, and half the chopped chiles. Taste and season with the salt and pepper. Cover and set aside.
• Set up a steamer (a vegetable steamer in a large saucepan filled with 1/2" of water works well); heat to a boil. Wrap the tortillas in a heavy kitchen towel, lay in the steamer and cover with a tight lid. Boil 1 minute, turn off the heat and let stand without opening the steamer for 15 minutes.
• Just before serving, mix the remaining half of the chopped chiles into the ricotta (plus enough water to make it easily spoonable). One at a time, spread a generous 2 tablespoons of the ricotta filling over each of 8 hot tortillas. Sprinkle with the radishes and onion, lay on a sprig of cilantro and you're ready for some light, zesty flavors.
• The filling will hold well for a couple of days in the refrigerator, but is best served at room temperature. Assemble the tacos at the last moment.