Ingredients

  • 3 medium boiling potatoes, peeled and cut into 1/2-inch dice
  • 4 cups creamy rajas, recipe follows
  • 1/2 cup olive oil
  • 2 medium onions, halved and cut in 1/4-inch slices, lengthwise
  • 4 medium red bell peppers, roasted, peeled, seeded and julienned
  • 1 cup heavy cream
  • 3/4 cup grated Manchego or Monterey Jack cheese
  • 2/3 cup grated Cotija, Romano or Parmesan cheese
  • 4 medium ripe tomatoes, cored, seeded and finely diced
  • 1/4 red onion, minced
  • 2 jalapeno chiles, stemmed, seeded if desired and minced
  • 1 bunch cilantro, leaves only, chopped
  • 2 tablespoons freshly squeezed lime juice
  • 3/4 teaspoon salt
  • Pinch of freshly ground black pepper

Method

  • Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes.
  • Drain, pat dry and spread in a single layer on a tray to cool.
  • When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through.
  • Add the potatoes and stir occasionally until heated through.
  • For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm.
  • For each taco, stack 2 tortillas and layer with the potato rajas mixture.
  • Top with Salsa Fresca and an avocado slice and serve.
  • In a large skillet heat the oil over medium heat.
  • Saute the onions with the salt and pepper until they begin to wilt and brown, 8 to 10 minutes.
  • Stir in the julienned red peppers and chiles.
  • Pour in the heavy cream, bring to a boil and reduce to a simmer.
  • Cook 4 minutes or until the cream begins to thicken.
  • Stir in the grated cheeses and remove from the heat.
  • Serve immediately.
  • In a mixing bowl, combine all the ingredients.
  • Stir and toss well, and serve.
  • Store in a covered container in the refrigerator no more than 1 day.