Tacos with mushrooms, potatoes and peppers

Ingredients:

• 4 medium poblano chili peppers
• 3 medium potatoes, peeled and cut into 1.5cm pieces
• 2 tbsp. l. olive oil
• 1.5 tbsp finely chopped cilantro
• 1.5 tbsp finely chopped parsley
• 2 tbsp (30 g) butter
• 1 large onion, halved and finely chopped
• 350 g porcini mushrooms, cleaned and thinly sliced
• 1 clove garlic, minced
• 1/2 cup sour cream
• Juice of 2 limes
• Corn tortillas, warm and varied toppings (cheese, green onions, chips, salsa) for serving

Preparation:

1. Grill the poblano chile directly over a gas burner or on a grill, turning with tongs, until thoroughly charred, about 10 minutes. Transfer to a bowl, cover with a plate, and let cool until just handled, about 10 minutes more. Scrape off any charred skin with a knife; remove stems and seeds. Cut the poblano chile into strips and set aside.
2. Place the potatoes in a large saucepan and cover with cold water; season with salt. Place over medium-high heat and cook until just beginning to soften, 5 to 6 minutes; drain.
3. Heat olive oil in a skillet over medium-high heat. Add the potatoes and fry until golden brown and crispy, about 4 minutes per side. Using a slotted spoon, transfer to a paper towel-lined plate to absorb excess oil. While still hot, season with herbs and salt to taste. Wipe out the skillet.
4. In the same skillet, heat the butter over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown, about 6 minutes. Add the mushrooms and cook, stirring occasionally, for 6 to 8 minutes. Stir in the remaining seasonings and garlic; cook for 1 minute. Add the roasted poblano chiles, sour cream, lime juice, and a few tablespoons of water; stir and heat through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in corn tortillas with assorted toppings.