Crispy Potato Rajas Tacos

Potato Rajas:

3 medium Yukon Gold potatoes, peeled and cut in 1/2-inch dice

1/4 cup extra virgin olive oil

2 medium onions, halved and cut in 1/4-inch slices lengthwise

Salt, to taste

Freshly ground black pepper, to taste

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

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

1 cup heavy cream

3/4 cup grated Mexican Manchego or Monterey Jack cheese

2/3 cup grated Cotija cheese

1/3 cup grated Panela cheese

Tacos:

Vegetable oil, for frying

12 small corn tortillas

Chipotle Crema, recipe follows, for serving

Border Guacamole, recipe follows, for serving

Corn Relish, recipe follows, for serving

Chipotle Crema:

1 cup sour cream

1/4 to 1/2 chipotle en adobo, to taste, finely minced into a paste

1/4 lime, juiced

Salt, to taste

Border Guacamole:

5 ripe California avocados, preferably Hass, halved, seeded, and peeled

6 tablespoons chopped fresh cilantro

1 medium red onion, diced

4 jalapeno chiles, stemmed, seeded, and finely diced

3 tablespoons freshly squeezed lime juice

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Corn Relish:

3/4 cup extra virgin olive oil

4 cups fresh corn kernels (about 5 ears)

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 large red bell pepper, cored, seeded, and cut into 1/4-inch dice

4 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch dice

4 scallions, white and light green parts, thinly sliced on the diagonal

1/2 cup red wine vinegar