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Rachael spices up taco night with a salsa verde-spiked meat + potato filling topped with a crunchy kale slaw, crema, crumbled cheese + pickled jalapeños.
As Rach says, "It's taco night and tacos make me feel like a party!" This picadillo filling includes peppers and onions and is usually a little bit sweet and tomatoey, but she uses salsa verde instead. Serve with a side of refried pinto beans or her Spicy Refried Black Beans.
Pro Tips from Rach: She loves taco holders because they're cheap, adorable and a great way to warm the shells in the oven and to fill and serve them. For a delicious salsa verde to serve with tortilla chips, you can use the salsa portion of the recipe, but put both poblanos in the food processor.
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.