Ingredients:
- 1.5 lbs of petite boiling potatoes, cut in half
- 3 tablespoons of olive oil, plus extra for frying the tortillas
- 1 petite white onion, finely sliced
- 6 medium-sized poblano peppers, charred, peeled, and deseeded
- A pinch of salt (adjust to taste)
- 8 oz of crumbled Mexican queso fresco (alternatively, you can use goat cheese or feta)
- 16 epazote leaves, finely chopped (optional)
- 8-12 corn tortillas
- Olive oil for crisping the tortillas
Instructions:
- Prepare the Potatoes:
- Start by placing the halved potatoes into a large pot of salted water. Make sure the water covers the potatoes completely.
- Bring the water to a boil and cook the potatoes until they are tender, about 15 minutes.
- Drain the potatoes and cool them under running tap water. Once cool, peel the potatoes and dice them into small, bite-sized pieces.
- Cook the Onion and Potatoes:
- In a large skillet, heat three tablespoons of olive oil over medium heat.
- Add the finely sliced onion and the diced potatoes to the skillet.
- Fry the mixture, stirring occasionally, to prevent sticking. Continue to cook until the potatoes and onions are golden brown and crispy, about 10 to 15 minutes.
- Prepare the Poblano Peppers:
- While the potatoes are cooking, prepare your charred poblanos by removing the skins and seeds, then coarsely chopping the flesh.
- Add the chopped poblanos to the skillet with the potatoes and onions.
- If using epazote, add it now. Season the mixture with a pinch of salt to taste.
- Combine the Ingredients:
- Once the potato and poblano mixture is well combined and heated through, remove the skillet from the heat.
- Stir in the crumbled cheese until everything is nicely mixed.
- Crisp the Tortillas:
- In another skillet, heat some olive oil over medium heat.
- Fry the corn tortillas until they are lightly crisped but still pliable.
- Assemble the Tacos:
- Spoon the potato mixture into each crisped tortilla.
- Fold the tortillas over the filling to form tacos.
- Serve:
- Serve the tacos immediately, accompanied by your choice of sauce or salsa.
Common Questions:
- Can I switch out the cheese in this recipe?
- Absolutely! While Mexican queso fresco is traditional, feta or goat cheese can be used as substitutes. Keep in mind that each type of cheese will bring a different flavor and texture to the tacos.
- Is epazote crucial to the recipe?
- No, epazote is optional. It adds a distinctive flavor to Mexican cuisine but can be substituted with cilantro or oregano for a different flavor profile.
- Can I prepare the poblanos in advance?
- Yes, you can char the poblanos ahead of time. Once cooled, store them in a sealed container in the refrigerator. They can be kept for several days before use.
Enjoy your delicious homemade Potato Tacos with Green Chilies!
