Rach Spices Up Taco Night with Her Chile Verde Tacos

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