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Gretchen’s table: Papas con rajas tacos are a spicy, cheesy fiesta

Gretchen McKay, the Post-Gazette food writer, published a Papas con Rajas taco recipe pairing roasted poblano peppers with Yukon gold potatoes and creamy chipotle sauce in warmed corn tortillas.
On Thanksgiving morning a five-pound bag of Yukon gold potatoes went missing, prompting a last-minute grocery dash by McKay's husband while she hosted four of her five adult children and their kids; the bag was later found in the cutting-board basket.
In a large skillet over medium heat, fry Yukon gold potatoes about 5 minutes to brown, after boiling for 5-8 minutes until pierced, then add roasted poblano strips and onions, sautéing with garlic and oregano.
Prepared components store in sealed containers in the refrigerator for up to two days, and the dish comes together quickly with just two pans, easing meal prep for busy cooks.
The testing notes call for 4 Yukon gold potatoes and 4 or 5 large poblano peppers, while roasting over an open flame and steaming makes peeling easier and potato storage supports make-ahead meals.

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Gretchen’s table: Papas con rajas tacos are a spicy, cheesy fiesta

By Gretchen McKay, Pittsburgh Post-Gazette Holidays can be crazy when you’ve got a houseful of guests, all the more so when toddlers and babies are underfoot. Related Articles Popular bakery bringing ‘hardcore’ sweets back to CT town. New location offers ‘better visibility’ New CT sports bar planned with familiar sounding name. Significant location is targeted for renewal. Award-winning chef is exp…

4 days ago·Hartford, United States

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