Corn tortillas are softened in broiled tomatillo salsa and then topped with cotija cheese, sliced radish, and shredded red cabbage. It's a take on the south-of-the-border street food.
- 1 pound tomatillos, husks removed, rinsed well
- 2 poblano chiles
- 1/2 white onion, quartered
- 3 garlic cloves, unpeeled
- coarse salt and ground pepper
- 8 corn tortillas
- 1 tablespoon vegetable oil
- 1/4 head red cabbage, shredded (2 cups)
- 3 tablespoons sour cream, thinned with a little water
- 3 radishes, thinly sliced
- 2 ounces crumbled cotija cheese or ricotta salata
Heat broiler, with rack in top position. Place tomatillos, chiles, onion, and garlic on a rimmed baking sheet and broil until skins are blistered and chiles are soft, 4 minutes, flipping halfway through. Remove from oven and reduce heat to 400 degrees. When cool enough to handle, peel garlic and chiles and seed chiles. Transfer, along with tomatillos and onion, to a food processor; puree with 1/2 cup water until smooth. Season with salt and pepper. (To store sauce, refrigerate in an airtight container, up to 3 days.)
Wrap tortillas in foil and heat in oven, 5 minutes. In a large, straight-sided skillet, heat oil over medium-high. Add sauce and bring to a boil. Remove from heat. Working with one tortilla at a time, add to skillet and press to coat with sauce, then fold into quarters. With a metal spatula, transfer to a platter. Top tortillas with remaining sauce, cabbage, sour cream, radishes, and cheese. Serve immediately.