For the potato rajas: Bring a medium saucepan
of salted water to a boil and cook potatoes until just tender, about 6 to 8 minutes, being careful not to overcook. Drain
, pat dry, and spread in a single layer on a tray to cool.
Heat olive oil in a large skillet over medium heat. Saute onions
with salt and pepper until they begin to brown, about 10 minutes. Stir in red bell peppers and chiles. Pour in heavy cream, bring to a boil, and reduce to a simmer
. Cook 4 minutes or until cream begins to thicken. Add grated cheeses and potatoes and cook, stirring occasionally, until just heated through. Remove from heat.
For the tacos
: Heat vegetable oil to 350 degrees F in a large, deep pot or deep fryer. Dip tortillas briefly, one at a time, into the hot oil, just to soften. Spoon potato rajas mixture into center of each softened tortilla. Fold in half to enclose mixture and secure with a toothpick threaded through the top edge of the tortilla. Deep fry
tacos for 3 to 5 minutes, until crispy and lightly golden. Remove and drain thoroughly.
To serve, spoon Chipotle Crema
onto four serving plates, spreading a bit to create a bed for the tacos. Place Crispy Potato Rajas Tacos on top of crema. Finish by topping with generous spoonfuls of Border Guacamole and Corn Relish and serve immediately.
Cook's Note: Fresh chiles can be roasted over a gas flame or under the broiler. Keep turning so skin is evenly charred, without burning the flesh. Transfer charred chiles to a closed plastic bag and steam 10 to 15 minutes. Pull off charred skin by hand and dip briefly in water to remove blackened
bits. Once peeled, cut away stems, seeds, and veins.