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I picked a few Anaheim chiles from The Potted Kitchen Garden. I was thinking tacos…

I roasted the chiles over a flame until charred, then skinned, deseeded, and diced the chiles.

I cut the kernels off a fresh ear of sweet corn and roasted them in a pan.

I cubed two potatoes and boiled them until al dente in salted water with 2 fresh bay leaves, 2 whole garlic cloves, and 6 whole black peppercorns, then drained them and removed the peppercorns and bay leaves.

I made 8 small corn tortillas.

I heated a large cast iron pan over medium heat, added a good knob of butter, and softened a diced onion. I then added the potatoes to the pan and let them cook with the onions for a few minutes.

The diced chiles and roasted corn were added and I let them get happy with the potatoes and onions before I tasted for salt and pepper, then removed from the heat and mixed through a healthy tablespoon of crème fraîche.

The tacos were served with a chipotle crema and crumbled feta.