Tacos de Rajas (Vegan — Roasted Pepper Tacos)

Ingredients

• 4 poblano peppers
• 4 Serrano chillies
• 30 ml neutral vegetable oil
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced
• 100 ml vegetable stock
• 100 ml full-fat coconut milk (or crema vegana)
• 75 g Oaxaca cheese alternative or tofu, sliced (optional)
• 8 small corn tortillas (or flour for vegan)
• Salt and Tellicherry black pepper, to taste
• 15 g fresh cilantro, chopped

Method

1. 1
   Char poblano peppers and Serrano chillies over an open flame until blackened on all sides; place in a covered bowl 5 minutes to steam, then peel away charred skin.
2. 2
   Remove seeds and stems from charred peppers and chillies; slice into strips.
3. 3
   Heat oil in a heavy-bottomed skillet over medium heat; sauté onion until translucent, 4 minutes; add garlic and cook 1 minute.
4. 4
   Add pepper strips to the pan, pour in vegetable stock and coconut milk, season with salt and pepper; simmer gently 8 minutes.
5. 5
   Warm tortillas in a dry skillet until pliable, 30 seconds each side.
6. 6
   Fill each tortilla with pepper rajas, top with cheese alternative if using, fold, and serve topped with cilantro and sour cream alternative.