- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 poblano chillies
- 2 tbsp vegetable oil, for frying
- 2 medium onions, sliced
- 1 tsp dried oregano
- 1 tsp ground cumin
- medium potatoes, diced
- 150 g soured cream
- 1/2 tsp sunflower oil
- 8 small corn tortillas
- 50 g wensleydale cheese, grated
- small bunch coriander, roughly chopped
- 1/2 big lime, cut into segments
1. Char the chillies over the naked flame of a gas hob or grill until they are black all over. Allow to cool.
2. Put the oil in a pan over a medium heat and fry the onions for 5 minutes, until they are browned.
3. Add the oregano, cumin and potato and fry for a minute.
4. Add a splash of water and simmer the potato and onions for 10 minutes. The water should evaporate, leaving the potato tender. Add a splash more if the potato is underdone.
5. While the potatoes are cooking, open the poblanos and discard the stalks and seeds. Rip them lengthways into 1cm-wide ribbons, removing the charred skin.
6. Two minutes before the potato is done, stir in these strips and season with salt and pepper. Add a squeeze of lime juice. Stir in the soured cream and turn off the heat.
7. Add the sunflower oil to a large frying pan and heat gently. Fry the tortillas for about 1 minute on each side, until very floppy.
8. Serve hot with a generous spoonful of poblano mix, cheese, coriander and a squeeze of lime.
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