Tacos de guisado – poblano and potato tacos with rice and egg

Ingredients for 4 portions

• 4Poblano peppers
• 400 gPotato, in small cubes
• 1Yellow onion, thinly sliced
• 2 tbspRapeseed oil
• 120 mlMexican crema
• to tasteSalt
• 200 gRice, long-grain
• 1 tbspRapeseed oil, for the rice
• 2Tomatoes
• ½Yellow onion, for the rice
• 2 clovesGarlic
• ≈ 400 mlWater, hot
• 4Eggs
• 250 gTomatillo, husked
• 2Serrano chiles
• 15 gCoriander
• 16Corn tortillas

Method

1. Char the poblanos directly over a gas flame or in a hot, dry frying pan, turning them until the skin is blackened and blistered all over, about 10 minutes.
2. Put them in a plastic bag or a covered bowl and leave them to sweat for 10 minutes.
3. Meanwhile, rinse the rice and drain. Heat the oil in a saucepan and fry the rice, stirring, for about 8 minutes, until pale golden and rattling dry.
4. Blend the tomatoes with the piece of onion and 1 garlic clove.
5. Pour the tomato mixture over the rice and fry for 1 minute. Add the hot water and some salt, cover and cook over a low heat for 18 minutes without lifting the lid.
6. Put the eggs in a pan of cold water, bring to the boil and cook for 10 minutes. Cool them in cold water.
7. Peel the poblanos, remove the seeds and cut them into strips. Peel and dice the potatoes and thinly slice the onion.
8. Blend the raw tomatillos with the serrano chillies, the rest of the garlic, the coriander and some salt to make a green salsa.
9. Heat the oil in a frying pan over a medium heat, add the potatoes, cover and cook for 10 minutes, stirring now and then, until tender and lightly golden.
10. Add the onion and poblano strips and fry for 5 minutes, until the onion is soft. Stir in the crema, season with salt and bring just to the boil.
11. Peel and slice the eggs. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
12. Make the tacos: put a spoonful of rice in each tortilla, then the poblano and potato and a slice of egg, and top with green salsa.

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