These Creamy Braised Swiss Chard and Potato Tacos are a satisfying and simple vegan taco.
The rich combination of cream and poblano peppers is popular all throughout Mexico. Spicy chile peppers and cream were just made for each other. The cream helps to tame the spiciness of the peppers. Instead of using Mexican crema in the recipe, a simple cashew cream is used. Even if you aren’t vegan, you won’t be able to detect that this recipe is completely dairy-free!
For a more substantial meal, swiss chard and potatoes are added to the creamy raja mixture. Swiss chard is a very common green used in Mexico. Swiss chard is packed with nutrients. Not only is the leafy green high in antioxidants, it also helps to regulate blood sugar levels, helps to reduce blood pressure, and it’s an excellent source of carotenoids which help to protect your vision!
If you’ve never had the luscious combination of green chiles and leafy greens, you are in for a real treat! I like to serve the Creamy Braised Swiss Chard and Potatoes with warm corn tortillas. If you are looking for some side dishes to serve with the tacos, I highly recommend serving my refried black beans, cilantro lime rice or Mexican green rice.
I think that you are going to love this vegan take on a classic Mexican recipe. These Creamy Braised Swiss Chard and Potato Tacos have quickly become a family favorite. If you make this recipe, be sure to tag us on Instagram #thymeandlove. It always makes my day to see what recipes you are making!
- ½ Cup Raw Cashews, soaked 2-4 hours
- ⅓-1/2 Cup Water
- ½ Tsp Sea Salt
- 1 Tablespoon Lemon Juice
- 1 Small Garlic Clove
- 4 Large Poblano Peppers
- 1 Tablespoon Olive Oil
- 1 Medium White Onion, thinly sliced
- 2 Garlic Cloves
- ¼ Tsp Oregano
- ⅛ Tsp Thyme
- 1 lb Yukon Gold Potatoes, diced into ½ inch pieces
- 1¼ Cup Vegetable Broth or Water
- 6 Cups Swiss Chard, sliced into ½ inch ribbons
- Salt and Pepper to taste
- Corn Tortillas, warmed
- Drain the cashews and place in a high speed blender.
- Add the water, salt, lemon juice, and garlic. Blend until smooth. Add additional water if needed.
- Taste and add more salt or lemon juice if needed.
- Set aside until needed.
- Roast the poblano peppers on a comal or cast iron skillet until blackened, turning often. This will take 15-20 minutes. Carefully transfer the roasted peppers to a ziplock bag and let steam for 10-15 minutes.
- Peel the blackened skin from the peppers. Remove the stem, seeds and veins. Sliced into ¼ inch slices. Set aside.
- In a large deep skillet heat the oil over medium heat. Add the onion and cook 5 minutes. Add the garlic and cook for 1 minute. Add the dried oregano and thyme and stir. Cook for another minute, then add in the chiles. Turn off the heat. This step can actual be done a day or two ahead of time.
- In a medium saucepan add the diced potatoes and broth. Bring to a boil and cook until tender, about 15 minutes.
- Pour the potatoes and all of the cooking liquid directly into the skillet with the onion and poblano mixture. Add in the sliced swiss chard and bring to a boil over medium-high heat. Cook until most of the liquid has been absorbed, about 4-5 minutes.
- Pour in the reserved cashew cream. Stir, making sure all the the filling is coated in the crema. Continue to boil until the cashew crema has reduce slightly. Season with salt and pepper to taste.
- Transfer the filling to a serving dish. Warm the corn tortillas and serve alongside.