Ingredients
1.5 pounds small boiled potatoes, halved
3 tablespoons olive oil + additional for frying the tortillas
1 small white onion, thinly sliced
6 medium fresh poblano chiles, roasted and peeled
Salt
8 ounces crumbled Mexican Queso Fresco or other fresh cheese such as feta or goat cheese
16 epazote leaves, chopped (optional)
8-12 corn tortillas, lightly fried in olive oil
How to Make Green Chile Tacos with Potatoes
Step 1:
Simmer the potatoes in salted water until tender, about 15 minutes.
Drain, cool under running water, peel and cut into 1/4-inch cubes.
Step 2:
Heat the oil in a medium heavy skillet over medium heat.
Add the onion and potato and fry, stirring regularly to ensure nothing sticks to the pan, until the mixture is golden brown, 10 to 15 minutes.
Ingredients
1.5 pounds small boiled potatoes, halved
3 tablespoons olive oil + additional for frying the tortillas
1 small white onion, thinly sliced
6 medium fresh poblano chiles, roasted and peeled
Salt
8 ounces crumbled Mexican Queso Fresco or other fresh cheese such as feta or goat cheese
16 epazote leaves, chopped (optional)
8-12 corn tortillas, lightly fried in olive oil
How to Make Green Chile Tacos with Potatoes
Step 1:
Simmer the potatoes in salted water until tender, about 15 minutes.
Drain, cool under running water, peel and cut into 1/4-inch cubes.
Step 2:
Heat the oil in a medium heavy skillet over medium heat.
Add the onion and potato and fry, stirring regularly to ensure nothing sticks to the pan, until the mixture is golden brown, 10 to 15 minutes.
