Four kinds of tacos are served during the week and a fifth one added on the weekends with all fresh ingredients, no preservatives.
Cochinita is located at 922 Fulton Street in Clinton Hill, Brooklyn.
Discover more online at tacoscochinita.com
TACOS WITH RAJAS AND SALSA VERDE
1 cup sliced white mushrooms
1/4 cup roasted, peeled poblano peppers, cut into ½ inch x 2 inch strips
2 cups cooked red potatoes, that have been cubed or "french fried"
1/2 cup vegetable oil
Salt and pepper
Heat frying pan over med-high flame. Add 2 tbsp of the oil. When oil is shimmering, add mushrooms and a small pinch each of salt and pepper. Saute mushrooms until golden brown and caramelized. Do not stir too much.
Remove from pan and set aside.
Turn down flame to low. Add remaining oil. Add peppers and heat through. Press peppers against side of pan to extract oil and then remove peppers to same container as mushrooms. Leave oil in pan.
Turn flame back up to med-high. Add potatoes and pinch each of salt and pepper. Cook until crispy & browned.
Do not stir often. Add potatoes to mushrooms and peppers.
Mix together. Adjust seasoning to taste.
2 lbs tomatillos, husks removed & rinsed
1 onions, peeled and quartered
1/4 cups peeled garlic cloves (approx 6 large cloves)
1-2 jalapenos, cut in half, stems removed - l for mild / 2 for hot
1 tbsp salt
1 tsp pepper
1/2 cup water
Place all ingredients into saucepan or pot. Bring to boil, then reduce to simmer until tomatillos release juices and deflate when pushed with spoon. Remove from heat. Blend when cool with immersion blender or blender. Adjust seasoning.
Limes, cut into wedges
Heat two tortillas for each taco on a skillet or griddle
Add approximately ½ cup rajas per taco, then top with 1 tbsp salsa, chopped cilantro, and a lime wedge.
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