Oaxaca Poblano Tacos

Introduction to Oaxaca Poblano Tacos

Originating from the beautiful region of Oaxaca in Mexico, these tacos are a delightful fusion of bold flavors. The combination of roasted poblano peppers and creamy Oaxaca cheese offers a dynamic taste that is both comforting and exciting. Known for its vibrant culinary tradition, Oaxaca is the birthplace of many Mexican delicacies, and these tacos are a testament to that rich heritage.

Historical Background

Poblano peppers have been a staple in Mexican cuisine for centuries. Known for their mild flavor, they have become a key ingredient in dishes that require a touch of spice without overwhelming heat. Oaxaca cheese, often referred to as "the mozzarella of Mexico," is cherished for its mild and buttery taste. It perfectly complements the earthy notes of the poblano peppers. This dish, with its roots in traditional Mexican cooking, showcases the simple yet effective combination of fresh ingredients.

Ingredients

• Poblano peppers - 4 large
• Oaxaca cheese - 8 ounces
• Corn tortillas - 8 pieces
• Olive oil - 2 tablespoons
• Onions - 1 medium, sliced
• Garlic - 2 cloves, minced
• Lime - 1, juiced
• Cilantro - A handful, chopped
• Salt - to taste
• Pepper - to taste

Preparation Steps

Roasting the Poblano Peppers

Start by roasting the poblano peppers. This can be done by placing them directly over a gas flame, turning occasionally until all sides are charred. Alternatively, you can roast them in an oven set to broil, turning as necessary. Once the peppers are evenly charred, place them in a bowl and cover with plastic wrap to steam for 10 minutes.

Preparing the Filling

Meanwhile, heat olive oil in a skillet over medium heat. Add the sliced onions and cook until they become translucent. Stir in the minced garlic and cook until fragrant, about 1 minute. Remove the skins from the steamed poblano peppers, and slice them into thin strips. Add the strips to the skillet and cook with the onions and garlic until warmed through. Season with salt and pepper to taste.

Assembling the Tacos

Warm the corn tortillas in a separate skillet or on a griddle over medium heat. Place a generous portion of the poblano and onion mixture onto each tortilla. Top with shredded Oaxaca cheese, a squeeze of lime juice, and a sprinkle of cilantro.

Cooking Process

Allow the assembled tacos to sit on a warm griddle just until the Oaxaca cheese begins to melt. This should take about 2-3 minutes. Ensure the tortillas are warm and pliable but not crispy, to ensure an enjoyable eating experience. If necessary, cover them with a lid to trap the heat and assist the cheese melting process.

How to Enjoy Your Oaxaca Poblano Tacos

These tacos are best enjoyed fresh and hot, right off the griddle. Pair them with a side of rice or beans for a complete meal, or enjoy them on their own as a delicious snack. For a refreshing twist, serve with a cool avocado or tomato salsa. Their earthy and creamy texture makes them a delightful dish for any occasion.

Tips and Variations

• For added flavor, consider topping the tacos with a dollop of sour cream or a sprinkle of queso fresco.
• To add more heat, include sliced jalapeños or a spicy salsa.
• If Oaxaca cheese is unavailable, mozzarella or Monterey Jack can be used as substitutes.