PARTAKE I COOK WITH US
Charred Pepper Cotija Tacos Recipe and photos by KACIE MCMACKIN
I recently had a version of these tacos in Portland at ¿Por Qué No? and immediately came home determined to figure out how to make them on my own. These have just a hint of heat from the charred pasilla peppers, smoky flavor from the chili powder and chipotle seasoning that’s rubbed on the cotija cheese before it’s seared on all sides, and brightness from the lime-cilantro sauce.
Ingredients
Directions
• 1 solid block/wedge of cotija cheese, cut into half-inch batons
In a powerful blender, combine the lime juice, cilantro, 1/2 cup sour cream, 1/3 cup neutral oil, and a pinch of salt. Blend until fully combined.
• 4 pasilla peppers, flesh cut away from the seeds and core
In a small dish, mix together the chili powder and chipotle powder. Rub the pasilla peppers with a little oil, season with salt. Rub the cotija with a little oil, season on all sides with the chili powder mix.
• 1/4 cup fresh lime juice • 1 bunch cilantro, stems discarded • 2 Tbsp. chili powder • 1 Tbsp. chipotle powder • 1/2 cup sour cream, plus more for serving neutral oil • small flour tortillas • kosher salt 70
Heat a well-seasoned cast iron skillet or nonstick pan over high heat. Sear the peppers on the hot skillet until they’re charred on both sides. Set aside. Reduce the heat to medium and cook the cheese on all sides until deeply golden and crispy. Set aside. On the skillet or open flame, heat the tortillas on both sides. Smear each tortilla with a bit of sour cream (optional) and the lime-cilantro sauce. Add a strip of the charred pepper and cheese. Enjoy right away.
SUMMER 2022 II THE GORGE MAGAZINE
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6/3/22 8:21 AM
