Potato & Rajas Tacos

By Mary Sue Milliken, Susan Feniger Fine Cooking Issue 26

Though cream may seem a little unexpected, a thick, slightly sour version plays an important role in Mexican cooking, adding a luxurious silkiness to special dishes. Here we use regular heavy cream and add shredded cheese for flavor and as a thickener.

3 medium boiling potatoes, peeled and cut into ½-inch cubes

2 medium onions, halved and cut into ¼ -inch slices

Salt and freshly ground black pepper

4 medium red bell peppers, roasted, peeled, seeded, and julienned

4 medium poblano chiles, roasted, peeled, seeded, and julienned

1 cup heavy cream

¾ cup shredded manchego or Monterey Jack cheese

⅔ cup grated queso añejo, Romano, or Parmesan cheese

Directions at finecooking.com

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