Subject: Tacos a la Crema (Tacos in Cream Sauce)
From: Unicorn (unicorn@indenial.com)
Date: Thu Apr 25 2002 - 05:56:54 EDT
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F O O D F U N N Y
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Reader Susan Dahmer writes:
This is one of my favorites. A friend of my mother's relayed this
newlywed story. She and her husband had only been married a month or
so and try as she may, she couldn't make a decent pot of coffee. One
day her husband took a sip and smiled. Finally, she had managed to
make a perfect pot! She was thrilled! The following morning she
served her husband a cup of coffee and eagerly awaited his praise. He
took one sip and spat it out. "What in the world did you do to the
coffee?" he gasped. Bewildered, she replied, "I don't understand.
It's the same pot of coffee I made for you yesterday. You loved it so
much, I saved it for today."
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T O D A Y ' S R E C I P E
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When tacos are rolled like in this recipe they are often called
"flautas," the Spanish word for flutes. The sauce is a welcome change
from the red sauce most Americans are familiar with.
Tacos a la Crema (Tacos in Cream Sauce)
12-18 corn tortillas
2-3 large potatoes, peeled, cooked in boiling salted
water, drained, and mashed
2 lbs (900 g) Oaxaca or Monterey jack cheese, shredded,
plus additional for garnish
4 cups (1 L) water
12 tomatillos, husked and coarsely chopped
1 onion, coarsely chopped
4-6 cloves garlic
2-4 Jalapeno chilies, seeded (or to taste)
1/2 cup (125 ml) chopped cilantro (coriander leaves)
1 large avocado, peeled and pitted
Salt and freshly ground pepper to taste
Oil for frying
1 cup (250 ml) sour cream
1/2 cup (125 ml) half-and-half, light cream, or milk
Heat the tortillas in a dry hot skillet until warm and flexible.
Spread some of the mashed potatoes down the center of each tortilla,
sprinkle with grated cheese, and roll the tortillas tightly, securing
each with a toothpick. Set aside. Combine the water, half the
chopped onion, half the garlic, and the Jalapenos in a pot and bring
to a boil over high heat. Reduce the heat and simmer covered for 30
minutes. Drain and reserve the liquid. Combine the cooked
ingredients with the remaining onion, remaining garlic, cilantro,
avocado, salt, and pepper in an electric blender or food processor and
blend until smooth. Add a little of the reserved cooking liquid if
necessary to thin the sauce - it should be thick but pourable. Heat
the oil to a depth of about 1/2 inch (1 cm) in a skillet over high
heat and fry the tacos a few at a time until crisp and golden brown on
all sides. Drain on paper towels. Place three tacos per serving on
serving plates and top with the green sauce. Stir together the sour
cream and half-and-half and spoon over the tacos. Garnish with
shredded cheese and serve immediately. Serves 4 to 6.
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