TASTE
Soft tacos stuffed with shrimp, roasted poblano peppers
| • | Learning to trust your taste buds |
By Linda Gassenheimer
McClatchy-Tribune News Service
Soft tacos filled with shrimp and roasted poblano peppers is a simple dish. I adapted the recipe from chef Max Covaliu of the Los Canarios Marquis Reforma restaurant in Mexico City. It uses Puebla's most important food product, the poblano pepper. Chef Max suggested a side dish of pinto beans with cotija, a salty and pungent aged cheese. I used easier-to-find Parmesan.
Time-saving ideas: Buy peeled shrimp. Prepare the lemon juice and cilantro for both recipes at one time, then divide.
Poblanos are dark-green chilies that are spicy but not overly hot.
SHRIMP AND POBLANO PEPPER TACOS
Heat broiler. Place peppers on a foil-lined tray under the broiler for about 3 minutes per side, until skin is charred. Meanwhile, wrap tortillas in foil and place on bottom oven rack to warm. When peppers are cool enough to handle, discard charred skin and cut flesh into strips, removing seeds. (Turn off broiler but leave tortillas in oven.)
Heat oil in a nonstick skillet over medium-high heat. Cook onion and ham 2 minutes. Add shrimp and cook 3 minutes. Toss with lemon juice and salt and pepper to taste. Sprinkle with cilantro. Divide shrimp mixture and pepper strips among tortillas, folding in half in a taco shape.
Makes 2 servings.
PINTO BEAN SALAD
Mix oil and lemon juice in a bowl. Add beans, cilantro, cheese and salt and pepper to taste. Toss well.
Makes 2 servings.
