This recipe was created by Chefs Mary Sue Milliken and Susan Feniger (Border Grill Restaurant and Food Network's Too Hot Tamales) courtesy the Hass Avocado Board.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 3 medium potatoes, peeled and cut in 1/2-inch dice
- 1/4 Cup extra virgin olive oil
- 2 medium onions, halved and cut in 1/4-inch slices lengthwise
- Salt and freshly ground black pepper, to taste
- 4 medium red bell peppers, roasted, peeled, seeded and julienned
- 4 medium Poblano or Pasilla chiles, roasted, peeled, seeded and julienned
- 1 Cup heavy cream
- 3/4 Cup grated Manchego or Monterey Jack cheese
- 2/3 Cups grated Cotija, Romano, or Parmesan cheese
- 24 small corn tortillas
- 3 ripe avocados, halved, seeded, peeled and diced
- **** Pickled Red Onions ****
- 1 red onion, thinly sliced
- 1/2 Cup white vinegar
- 1/2 tsp cracked black pepper
- 1/2 tsp cumin seeds, roughly chopped
- 1/2 tsp dried oregano
- 2 garlic cloves, sliced
- 1 Tbsp sugar
- 3/4 tsp salt
- 1/2 beet, trimmed, peeled and cut into four wedges
- Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about six to eight minutes.
- Drain, pat dry, and spread in a single layer on a tray to cool.
- Heat oil in a large skillet over medium heat. Sauté onions with salt and pepper until they begin to brown, about 10 minutes.
- Stir in red bell peppers and chiles.
- Pour in heavy cream, bring to a boil and reduce to a simmer. Cook four minutes or until cream begins to thicken.
- Add cheeses and potatoes, stirring occasionally, until just heated through. Remove from heat.
- Dip corn tortillas in water, shaking off excess.
- Toast tortillas in a nonstick pan over moderate heat, about one minute per side. Cover toasted tortillas to keep them warm until use.
- For each taco, stack two tortillas and top with potato rajas mixture, Pickled Red Onions (Recipe Below) and diced avocados.
For the PICKLED RED ONIONS
- Place onions in a medium saucepan and add water to cover.
- Bring to a boil, remove from heat, drain and set onions aside.
- Combine remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer and cook 10 minutes.
- Add onions and simmer an additional 10 minutes.
- Transfer mixture to a container, cover and refrigerate at least a day before serving.