ROASTED PEPPER TACOS WITH CREAM
Provided by Elaine Louie
Categories dinner, main course
Time 35m
Yield 4 to 6 tacos
Number Of Ingredients 6
Steps:
- Using a gas stove or grill, place peppers over an open flame, turning regularly, until roasted and charred all over. (Alternatively, peppers may be roasted on a baking sheet under a broiler.) Immediately transfer to a bowl, cover with plastic wrap, and allow to steam for 15 minutes. Peel off charred skin, remove stems and seeds, and cut into long strips 1/2 inch wide.
- Heat a medium skillet over medium-high heat. Add oil and peppers. Sauté for 1 minute, then stir in cilantro and lime juice. Add crema and stir until heated. If crema is thin, reduce until slightly thickened but still creamy, 1 to 2 minutes. If using crème fraîche, stir in and immediately remove pan from heat.
- Heat a griddle or large skillet over medium-high heat. Heat tortillas on griddle until piping hot, turning once, 15 to 20 seconds on each side. To serve, place a tortilla on a warmed plate and add a serving of pepper mixture. Fold tortilla in half, gently flattening it, and serve immediately.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 309 milligrams, Sugar 3 grams, TransFat 0 grams
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- Slice each bell pepper in half. Remove stem and seeds. Place peppers on sheet pan and bake for 10-12 minutes.
- While the peppers are roasting, Brown onion in 1 tablespoons oil in a large heavy-duty pan. When the onion starts to brown, add the ground meat. Crumble and stir meat for 2-3 minutes or until brown. Add taco seasoning and stir for 2 minutes. Next add 1 cup of water and simmer mixture for 2-3 minutes. Remove from heat.
- Fill each bell pepper with about 1/2 cup of taco meat mixture (or until full). Top with a sprinkle of cheese and return to oven to bake for 20 minutes.
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