4 large cloves garlic, cracked and left in their skins
2 small white onions, peeled and quartered
2 large poblano peppers
4 tomatillos , peeled
Non-aerosol cooking spray
Salt and pepper
½ cup parsley
¼ cup cilantro
1 tablespoon sherry vinegar or lime juice
1 tablespoon ground cumin
2 tablespoons olive oil
1-1 ½ pounds ground beef or beef and pork combined
1 Russet potato, peeled and finely chopped
2 teaspoons Ancho chile powder
1 teaspoon smoked sweet paprika (pimentòn)
4 cups shredded stemmed kale or cabbage
Juice of 1 lime
Hard shell tacos or soft corn tortillas
Crumbled queso fresco
Pickled jalapeño peppers, mild and hot
Serves: 4 to 6
Preheat the broiler.
Arrange the garlic, onions, poblanos and tomatillos on a foil-lined baking sheet. Spray onions with oil, season with salt and pepper and brown all the ingredients evenly under the broiler. When ingredients are cool enough to handle, peel and seed peppers.
Place 1 peeled poblano, the onions, peeled garlic, tomatillos, parsley, cilantro, vinegar and 1 teaspoon of the cumin in a food processor, season with salt and pepper and pulse into a thick salsa.
Coarsely chop the remaining poblano.
Heat a large skillet over medium-high heat with the oil, 2 turns of the pan. Add potatoes and chopped poblano, season with salt and pepper and lightly brown. Add meat and crumble, season with the remaining 2 teaspoons cumin, the chile powder and smoked paprika and adjust salt and pepper to taste. Add salsa to meat and potatoes and cook until meat is cooked through, then turn the heat to low.
Dress the kale or cabbage with juice of 1 lime.
Heat hard shell tacos in oven according to package instructions. If using soft corn tortillas, char in small cast-iron or stainless skillet or over an open flame. Or, fry them yourself in vegetable oil with taco tongs.
Serve tacos with dressed kale, Mexican crema, crumbled cheese, pickled jalapeño peppers and lime wedges.