Elevate your taco night with a delicious twist! These Potato and Green Chile Tacos feature tender petite boiling potatoes, charred poblanos, and crumbled Mexican queso fresco for a unique and flavorful filling. Get ready to delight your taste buds with this inventive take on traditional tacos.
- 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 peeled
- A pinch of salt
- 8 oz of crumbled Mexican queso fresco (or alternative cheeses like goat cheese or feta)
- 16 epazote leaves, finely chopped (optional)
- 8-12 corn tortillas, lightly crisped in olive oil
Step 1: Boil and Dice the Potatoes Place the halved petite boiling potatoes in salted water, ensuring they are fully submerged. Boil them until they become tender, which should take about 15 minutes. Once boiled, cool the potatoes under running water. After cooling, peel and dice them into small pieces.
Step 2: Sauté Onions and Potatoes 3. In a sturdy skillet, heat the olive oil over medium heat. Add the finely sliced onions and diced potatoes to the skillet. Fry them, stirring occasionally to prevent sticking, until they achieve a deep brown color. This should take around 10 to 15 minutes.
Step 3: Combine Ingredients 5. While the potato mixture is frying, deseed the charred poblano peppers and roughly chop them. Combine the chopped poblanos with the frying potato mixture. If you have epazote, add it at this stage. Season the mixture with a pinch of salt. Turn off the heat and gently fold in the crumbled cheese.
Step 4: Fry Tortillas and Assemble Tacos 8. In a separate pan, heat olive oil over medium heat. Fry the corn tortillas until they are lightly crisped. Once fried, stuff the tortillas with the potato and poblano mixture, fold them, and serve with your choice of sauce.
Can I use a different cheese? Absolutely! While Mexican queso fresco is recommended, you can experiment with other cheeses like feta or goat cheese. Keep in mind that different cheeses will impart unique flavors and textures to your tacos.
Is epazote necessary? Epazote is optional in this recipe. If you don’t have it, consider using other herbs like cilantro or oregano to add different flavors to your tacos.
Can I char the poblanos in advance? Yes, you can char the poblanos ahead of time. Once roasted, store them in a sealed container in the refrigerator and use them when you’re ready to prepare your tacos.
Enjoy your flavorful Potato and Green Chile Tacos!