Recipe: Green Chili Potato Tacos
Ingredients:
- 1.5 lbs petite bubbling potatoes, halved
- 3 tablespoons olive oil, plus extra for frying tortillas
- 1 small white onion, finely chopped
- 6 medium poblano peppers, roasted and peeled
- A pinch of salt
- 8 oz crumbled Mexican queso fresco, or alternatives like goat cheese or feta
- 16 epazote leaves, finely sliced (optional)
- 8-12 corn tortillas, lightly crisped in olive oil
Instructions:
- Place the potatoes in salted water, ensuring they are fully submerged. Boil until tender, about 15 minutes.
- After boiling, allow the potatoes to cool under tap water. Once cooled, peel and dice them into small pieces.
- Heat the olive oil in a sturdy skillet over medium heat.
- Add the chopped onions and diced potatoes to the skillet. Sauté while stirring occasionally, ensuring they don’t stick, until they achieve a deep brown color. This should take about 10 to 15 minutes.
- While the potato mixture is frying, deseed the roasted poblanos and roughly chop them.
- Combine the chopped poblanos with the frying potato mixture. If using epazote, add it now and season the mixture with salt.
- Turn off the heat and stir in the cheese.
- In a separate pan, fry the corn tortillas using olive oil over medium heat.
- Once done, stuff the tortillas with the potato mixture, fold, and serve with a sauce of your choice.
FAQs:
- Can I substitute the cheese in this recipe?
Yes! While Mexican queso fresco is recommended, you can also use cheeses like feta or goat cheese. Keep in mind that each cheese variety will alter the taco’s overall taste and texture. - Is epazote a necessary ingredient?
Not really. Epazote, commonly found in Mexican dishes, is optional here. If unavailable, consider replacing it with herbs like cilantro or oregano to infuse different flavors. - Can I roast the poblanos ahead of time?
Yes, you can. After roasting the poblanos, store them in a sealed container and refrigerate. Use them when you’re ready to prepare your tacos.
