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Step 1
Preheat the broiler
Step 2
Arrange the garlic, onions, poblanos and tomatillos on a foil-lined baking sheet
Step 3
Spray onions with oil, season with salt and pepper and brown all the ingredients evenly under the broiler
Step 4
When ingredients are cool enough to handle, peel and seed peppers
Step 5
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
Step 6
Coarsely chop the remaining poblano
Step 7
Heat a large skillet over medium-high heat with the oil, 2 turns of the pan
Step 8
Add potatoes and chopped poblano, season with salt and pepper and lightly brown
Step 9
Add meat and crumble, season with the remaining 2 teaspoons cumin, the chile powder and smoked paprika and adjust salt and pepper to taste
Step 10
Add salsa to meat and potatoes and cook until meat is cooked through, then turn the heat to low
Step 11
Listicle: Rachael Ray 14-Inch Frying Pan with Helper Handle Dress the kale or cabbage with juice of 1 lime
Step 12
Heat hard shell tacos in oven according to package instructions
Step 13
If using soft corn tortillas, char in small cast-iron or stainless skillet or over an open flame
Step 14
Or, fry them yourself in vegetable oil with taco tongs
Step 15
Serve tacos with dressed kale, Mexican crema, crumbled cheese, pickled jalapeño peppers and lime wedges