Step 3:
While the potatoes are browning, remove the chillies and chop them coarsely.
Mix them into the potato mixture with the epazote and season with salt to taste.
Remove the mixture from the heat and stir in the cheese.
Step 4:
Fry the corn tortillas in olive oil over medium heat.
Fill with the potato filling, fold in half and serve with your favorite spicy sauce.
FAQ:
Can I use a different type of cheese for these tacos?
Yes, you can substitute the Mexican queso fresco with other fresh cheeses like feta or goat cheese.
Your choice of cheese can influence the flavor and texture of your tacos.
Is epazote necessary for this recipe?
No, epazote is optional. Epazote is a commonly used herb in Mexican cuisine.
If you can’t find it, you can omit it or use a substitute herb, such as cilantro or oregano, for extra flavor.
Can I roast poblanos ahead of time?
Absolutely. You can roast poblanos ahead of time and store them in an airtight container in the refrigerator until ready to use.
Step 3:
While the potatoes are browning, remove the chillies and chop them coarsely.
Mix them into the potato mixture with the epazote and season with salt to taste.
Remove the mixture from the heat and stir in the cheese.
Step 4:
Fry the corn tortillas in olive oil over medium heat.
Fill with the potato filling, fold in half and serve with your favorite spicy sauce.
FAQ:
Can I use a different type of cheese for these tacos?
Yes, you can substitute the Mexican queso fresco with other fresh cheeses like feta or goat cheese.
Your choice of cheese can influence the flavor and texture of your tacos.
Is epazote necessary for this recipe?
No, epazote is optional. Epazote is a commonly used herb in Mexican cuisine.
If you can’t find it, you can omit it or use a substitute herb, such as cilantro or oregano, for extra flavor.
Can I roast poblanos ahead of time?
Absolutely. You can roast poblanos ahead of time and store them in an airtight container in the refrigerator until ready to use.
