Potato Tacos with Green Chilies

Add a twist to your Taco Tuesday with our Potato Tacos with Green Chilies! Quick, easy, and packed with flavor, these tacos are sure to be a hit with the whole family!

Ingredients:

• 1.5 lbs petite boiling potatoes, cut in half
• 3 tablespoons of olive oil, plus more for frying the tortillas
• 1 petite white onion, finely sliced
• 6 average poblano peppers, charred and skinned
• A pinch of salt
• 8 oz of crumbled Mexican queso fresco or alternatives like goat cheese or feta
• 16 epazote leaves, finely cut (optional)
• 8-12 corn tortillas, lightly crisped in olive oil

How To Make Potato Tacos with Green Chilies:

1. Prepare Potatoes: Start by boiling the halved potatoes in salted water until they’re tender, which should take about 15 minutes. Once cooked, allow them to cool under running water, then peel and dice them into small pieces.
2. Fry Potato Mixture: Heat olive oil in a skillet over medium heat. Add finely sliced onions and diced potatoes to the skillet, frying until they achieve a deep brown color, stirring occasionally to prevent sticking. This process usually takes between 10 to 15 minutes.
3. Prepare Poblanos: While the potato mixture is frying, deseed the charred poblanos and roughly chop them.
4. Combine Ingredients: Mix the chopped poblanos with the frying potato mixture. If using epazote, add it now, and season the mixture with salt to taste. Turn off the heat and blend in the crumbled cheese until well combined.
5. Prepare Tortillas: In a separate pan, lightly fry the corn tortillas in olive oil over medium heat until they are warmed and slightly crisped.
6. Assemble Tacos: Once the tortillas are ready, fill them with the potato mixture, fold them over, and serve hot with your choice of sauce.

Common Questions:

1. Can I switch out the cheese in this recipe?
   Absolutely! While Mexican queso fresco is recommended, feel free to experiment with other cheeses like feta or goat cheese. Each cheese variety will lend its own unique flavor profile to the tacos.
2. Is epazote a crucial ingredient?
   Not necessarily. Epazote adds a distinctive flavor often found in Mexican cuisine, but it’s optional in this recipe. If you don’t have it on hand, consider substituting with cilantro or oregano for added flavor.
3. Can I char the poblanos ahead of time?
   Yes, you can! After charring the poblanos, store them in a sealed container in the refrigerator until you’re ready to use them. This can save time when you’re ready to prepare your potato tacos.

Potato Tacos with Green Chilies offer a delicious twist on traditional tacos, showcasing the versatility of humble potatoes and the bold flavors of charred poblanos. Whether you’re a seasoned chef or a novice cook, this recipe is sure to impress with its simplicity and depth of flavor.