Ricotta-Poblano Tacos
Servings: 2 cups, 8 tacos
Ingredients
| Qty | Ingredient |
|---|---|
| 4 ea | garlic cloves, unpeeled |
| 2 ea | fresh poblano chiles |
| 1 cup | ricotta cheese (the freshest you can find) |
| 4 tsp | chopped fresh herbs (such as cilantro, epazote, thyme, marjoram) |
| Salt and freshly ground black pepper | |
| 3-4 ea | radishes, thinly sliced or cut into matchsticks |
| few tbsp | chopped white onion, for garnish |
| few | Big, beautiful sprigs of cilantro, for garnish |
Preparation
- 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 inches 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-inch bits.
- In a medium-size bowl, mix together the garlic, ricotta, fresh herbs and two-thirds of the chopped chiles.
- Taste and season with the salt (usually about 1 teaspoon) and pepper (usually about 1/2 teaspoon).