Jun 26, 2010

poblano and potato tacos

I was looking through a Rick Bayless cookbook and came across a taco recipe using poblano peppers, potatoes and swiss chard. I am always on the lookout for different taco recipes and this one fit the bill. In fact, except for the chicken stock (easy to fix) and the cream it called for, it was vegan. To sub the cream, I blended 1 c of cashews with 1/2 c of water and strained it through my milk bag. I was left with the needed 3/4 c of cream.

I love poblano peppers,leftover from living in Texas for many years, and the potatoes were an interesting addition. The cream made the tacos delicious, but the swiss chard lent too much earthiness for the kids.

Cost Breakdown:
poblanos: $3
beans: $2
chard: $3
potatoes: $2
onions, garlic, spices: $1
tacos: $2
Total to feed a family of 5:


  1. What a terrific and creative taco recipe and low cost too! The tacos look so yum. I really like your recipes, very nice indeed.

  2. I love poblano peppers and the idea of putting them with potatoes seems like a match I'd like to pursue. I'd probably pass on the swiss chard as well.

  3. Thank you, Sweetums! If you try any of the recipes, let me know what you think.
    Tender Branson, the poblanos and the potatoes with the cream were a stand out. I will skip the chard next time, too; as much as I like adding greens to anything that is feasible, it just did not add anything to the party here. I'll get the recipe out today, in case you are interested. Thank you!


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