Tacos (3) Recipe

Warm and char tortillas

Preheat a cast-iron skillet or comal over medium-high heat until very hot (about 4–5 minutes). Lightly brush both sides of each corn tortilla with 1 teaspoon of neutral oil. Working in batches, place a tortilla on the hot skillet and heat until it begins to blister and develop brown spots, about 20–30 seconds per side. Transfer to a clean towel, stack and keep covered to stay warm.

When ready to serve, sprinkle chopped cilantro evenly among the 6 tortillas and season with the measured kosher salt and black pepper to taste (divide evenly). Serve with lime wedges on the side for squeezing over the tacos.

Prepare vegetables

Peel the yellow onion and cut into 1/2-inch thick slices or rings. Remove the stem from the habanero and cut in half lengthwise; remove seeds if you want less heat (use gloves or wash hands thoroughly after handling).

Grill or sauté until caramelized

Heat a heavy skillet or grill pan over medium-high heat and add 1 tablespoon olive oil. Add the onion slices in a single layer and cook, stirring or flipping occasionally, until deeply browned and softened, about 10–12 minutes. Add the halved habanero in the last 4 minutes to blister and soften, turning so it chars evenly. Sprinkle the cumin and smoked paprika over the vegetables during the last minute and stir to coat. Remove from heat and let cool slightly, then roughly chop the onions and thinly slice or mince the habanero (retain seeds if you want more heat).

Divide the grilled onion and habanero evenly among the warmed tortillas (about 1/6 of the filling per tortilla).

Roast poblano peppers and tomatillos

Preheat broiler or set a gas burner to high. Place poblano peppers and husked tomatillos on a lined baking sheet or directly on the burner and roast, turning occasionally, until skins are blackened and blistered on all sides, 8–12 minutes. Remove poblanos to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam (this loosens the skins).

Assemble salsa

Once poblanos are cool enough to handle, peel off most of the charred skin, remove stems and seeds, and roughly chop. In a blender or food processor combine the peeled poblanos, roasted tomatillos, garlic, quartered white onion, 1/4 cup cilantro, lime juice, 2 tablespoons water and 3/4 teaspoon salt. Pulse until you achieve a slightly chunky salsa texture (about 6–8 short pulses). Taste and adjust salt or lime as needed.

Transfer salsa to a bowl and refrigerate if not using immediately. Spoon about 1 to 2 tablespoons of poblano salsa over each assembled taco when plating.