Roasted Poblano Tacos

Instructions

1. Roast the poblanos on the grill or over a gas stove until blistered on all sides.
2. Wrap in foil to steam, then peel, deseed, and chop.
3. Heat oil in a large skillet over medium-high heat and brown the veal until cooked through.
4. Add diced onions, roasted poblanos, and taco seasoning. If the veal looks too dry, add a half cup of water and let it simmer while the meat cooks.
5. Keep stirring to ensure the meat is evenly seasoned and cooked. Cook until the veal is done (165 degrees F). Season with a pinch of salt and pepper to taste.
6. Lightly toast the tortillas on the grill or stovetop, then wrap them in foil to keep warm.
7. Lay out the warm tortillas and invite everyone to build their own tacos with their favorite taco toppings. Start with a base of lettuce and cheese, add a generous scoop of the seasoned ground veal, then top with pico de gallo and a dollop of chipotle crema. Finish with a squeeze of lime and a sprinkle of fresh cilantro for an extra burst of flavor.