Rolled Tacos in Poblano Sauce
Cheesy inside, crunchy outside soaking up all that roasted poblano sauce.
Ingredients
- 8 medium corn tortillas
- 1 cup cheddar cheese grated
- 1 lb ground beef
- 1 packet taco seasoning such as Lawry's
- vegetable oil for frying
Poblano Sauce
- 4 small poblano peppers
- 1/2 yellow onion quartered
- 1/2 jalapeno
- 1/2 cup water adjust water for desired thickness
- 1 tsp sugar
- 1 pinch salt
- 1/2 cup heavy cream
Toppings
- cilantro
- radish
- yellow onion
- sour cream
- lime wedges
- Cotija cheese
Instructions
Poblano Sauce
- Place whole poblano peppers, onions and jalapeno on a sheet pan under broil, flipping sides, until charred on all sides.
- Remove from oven. Add onion and jalapeno to blender. Remove skin and seeds from poblano peppers then place in blender.
- Add water, sugar and salt. Blend until smooth. Add heavy cream and blend again. Add more water if sauce is too thick.
Rolled Tacos
- Brown ground beef, drain fat and use your favorite taco seasoning according to package directions.
- Heat vegetable oil over medium high heat.
- Heat corn tortillas in microwave for about 25 seconds, just until pliable.
- Place a little taco meat and cheese in each tortilla and roll, leaving ends open.
- Fry each taco until just golden brown. Drain on wire rack.
- Place a large spoonful of poblano sauce on plate, place rolled tacos on top, followed by another spoonful of poblano sauce. Top with fine diced onion, cilantro, radish and Cotija cheese.