Orange Marmalade From Spain
A decadent take on a vegetarian taco, this recipe pairs creamy, cheesy greens with spicy charred poblanos. A smattering of crunchy radishes and salty Cotija cheese finishes things off. Char extra poblanos to use in sauces later in the week.
INGREDIENT :
- 3 poblano chiles (about 12 oz.)
- 1 ½ tablespoons all-purpose flour
- 1 ½ cups whole milk, divided
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- ¼ cup shredded Monterey Jack
- 1 large bunch rainbow chard (about 8 oz.), thoroughly washed
- 2 tablespoons vegetable oil
- ½ yellow onion, thinly sliced
- 8 6-in. corn tortillas, warmed
- 4 ounces Cotija cheese, crumbled (about 1 cup)
- ½ cup thinly sliced radishes (about 2 oz.)
- lime wedges, for serving
RECIPE DIRECTION :
- Preheat broiler with oven rack 6 inches from heat. Place poblanos on a baking sheet and broil, turning occasionally, until lightly charred on all sides, 12 to 14 minutes. Place poblanos in a large bowl and cover tightly with plastic wrap; let stand 15 minutes. Peel away charred outer skin from poblanos and remove seeds, then slice into strips; set aside.
- Whisk together flour and ¼ cup of the milk in a small bowl until smooth. Combine salt, cumin, cayenne, and remaining 1¼ cups milk in a medium saucepan. Bring to a simmer over medium-high. Whisk in flour mixture, reduce heat to medium, and simmer until slightly thickened (mixture should coat the back of a wooden spoon), 5 to 6 minutes. Remove from heat, add Monterey Jack, and stir until cheese is evenly melted.
- Remove chard leaves from stems. Coarsely chop leaves and stems, keeping them separate.
- Heat oil in a large skillet over high. Add onions and chard stems and cook, stirring occasionally, until softened, about 4 minutes. Add chard leaves and cook, tossing, until wilted and skillet is mostly dry, 3 to 4 minutes. Remove from heat and stir in milk mixture.
- Fill tortillas with chard mixture, poblanos, Cotija, and radishes. Serve with lime wedges.
