MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Herby Ricotta Poblano Tacos
 Categories: Cheese, Breads, Chiles, Herbs
      Yield: 8 Servings
 
      4 cl Garlic; unpeeled
      2    Fresh poblano chiles
      1 c  Ricotta cheese
      4 ts Fresh herbs; chopped
           Salt
    1/8 ts Black pepper
      8    Corn tortillas (6")
      4    Radishes;
           - thin sliced or
           - in matchsticks
           White onion;
           - chopped, garnish
           Big, beautiful cilantro
           - sprigs;
           - for garnish
 
  On an ungreased griddle or small, heavy skillet set over medium
  heat, roast the garlic, turning frequently, until blackened in
  spots and soft to the touch, about 15 minutes. Cool, peel off the
  papery skins, then finely chop.
  
  Roast the chiles directly over a gas flame or 4" below a very hot
  broiler until blackened on all sides, about 5 minutes for open
  flame, about 10 minutes for broiler. Cover with a kitchen towel and
  let stand 5 minutes. Peel, pull out the stem and seed pod, then
  rinse briefly to remove bits of seeds and stray bits of skin. Chop
  the chiles into 1/4" bits.
  
  In a medium-size bowl, mix together the garlic, ricotta, fresh
  herbs, and half the chopped chiles. Taste and season with the salt
  & pepper. Cover and set aside.
  
  Set up a steamer (a vegetable steamer in a large saucepan filled
  with 1/2" of water works well); heat to a boil. Wrap the tortillas
  in a heavy kitchen towel, lay in the steamer and cover with a tight
  lid. Boil 1 minute, turn off the heat and let stand without opening
  the steamer for 15 minutes.
  
  Just before serving, mix the remaining half of the chopped chiles
  into the ricotta, plus enough water to make it easily spoonable.
  One at a time, spread a generous 2 tb ricotta filling over each of
  8 hot tortillas. Sprinkle with the radishes and onion, lay on a
  sprig of cilantro and you're ready for some light, zesty flavors.
  
  Do Ahead:

  The filling will hold well for a couple of days in the
  refrigerator, but is best served at room temperature. Assemble the
  tacos at the last moment.
  
  Note:

  You can replace the roasted poblano with well-drained canned
  pickled jalapeños or canned chipotle chiles en adobo.
  
  Recipe by Rick Bayless
  
  Recipe FROM: Epicurious, Jul 2016
  
  Formatted by: Dave Drum, Jul 31, 2017
  
  Uncle Dirty Dave's Archives
 
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