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
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
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
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
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
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.
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