Rick Bayless Tacos: Creamy Greens & Potatoes Tacos

RECIPE 👉 https://www.rickbayless.com/recipe/cr...

Some version of this dish has surfaced regularly on our menu at Frontera Grill for over three decades.  It’s inspired by a dish—rajas con crema, roasted poblanos with caramelized onions and cream—that’s common wherever people sell the home-style tacos de guisados.  With added potatoes and greens, in my opinion, the dish soars as a wonderfully substantial taco filling.  

About the dairy:  While the crema, crème fraiche or heavy cream work like a charm, the sour cream and yogurt are trickier.  If the pan is too hot when you stir either of them in, they can curdle.  But clearly the leanest version of this dish would be made with nonfat yogurt, if that is important to you.  Just know that it is the most prone to curdling;  if you get it incorporated without curdling, the result is really quite delicious.  On the flip side, you could leave out the dairy completely and, instead, add the salsa to the skillet as you heat everything together just before serving. The dish will lack that satisfying creamy texture—plus it will be spicier—but a lot of people like it that way.

And if, for some reason, taco making doesn’t seem to appeal, this mixture can be turned into a great pasta dish.