Rajas con Hummus Tacos
If you visited Los Angeles and didn’t eat at the Michelin Bib Gourmand–rated (aka quality food at a good value) Guerrilla Tacos, then you need to book another trip. In the meantime, these easy rajas con hummus tacos, which pay tribute to chef Wesley Avila, will hold you over. Broiled poblano peppers are wrapped in warm tortillas with sautéed onions, Sabra hummus and a dollop of labneh, if desired.
4 poblano peppers
1 yellow onion
2 tablespoons olive oil
1 teaspoon kosher salt
4 flour tortillas, lightly charred on a gas burner or warmed in the microwave
Cilantro leaves and labneh or Greek yogurt, to serve
1. Preheat the broiler and line a baking sheet with foil. Place the poblanos on the baking sheet and broil, turning occasionally, until skin is blackened and peppers are tender, 8 to 10 minutes. Carefully wrap the peppers in aluminum foil to seal them inside a packet. Let them steam in their packets for about 5 minutes. At this point, you should be able to easily peel away their skins. Halve the poblanos, remove the stems and seeds, and then thinly slice.
2. Meanwhile, halve and thinly slice the onion. Add the sliced onion and olive oil to a medium pan, then sauté over medium heat until the onion is translucent and tender, 10 to 15 minutes. Add the sliced poblanos and salt; sauté until the mixture is completely tender, about 5 minutes more. Fold in the hummus and ¼ cup water and stir until creamy and saucy, about 2 minutes.
3. Divide among the warm tortillas and garnish with cilantro and dollops of labneh or Greek yogurt, if desired.