I recreated my favorite taco I've had in Mexico City.

Von Ethan Chlebowski · 20 Min.

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Zubereitung

1. Cut the top off the poblano, then remove the stem and seeds. Stuff the cavity with cheese, as much as fits.
2. Roast the poblano over charcoal, a gas flame or under the oven broiler until charred on all sides and slightly softened, turning as needed.
3. Roughly dice the roasted poblano and the cheese.
4. Heat a nonstick pan or griddle over medium heat, add the diced poblano and cheese, and cook until the cheese has fully melted and stretches in strings.
5. Spoon the filling onto fresh or warmed tortillas and add salsa, pickled onions and any other toppings.

Zusammengefasst aus dem Video von Ethan Chlebowski. Schau es dir für die Details an.

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KäseWeizentortillaMaistortillaPoblano-ChiliSalsaManchegoSilberzwiebeln