Ingredients:
Half a pound of small boiled potatoes
3 tablespoons 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 crumbled Mexican queso fresco (or alternative like goat cheese or feta)
16 epazote leaves, finely chopped (optional)
8-12 corn tortillas, lightly crisped in olive oil
Instructions:
Place the halved potatoes in salted water and boil them until they soften, approximately 15 minutes.
Once boiled, cool the potatoes under tap water, peel them, and dice them into small pieces.
Heat the olive oil in a sturdy skillet over medium heat.
Add the sliced onions and diced potatoes to the skillet. Fry them, stirring occasionally to prevent sticking, until they turn deep brown in color. The completion time should be between ten and fifteen minutes.
While the potato mixture is frying, remove the seeds from the charred poblano peppers and roughly chop them.
Combine the fried potato mixture with the chopped poblanos. If using epazote, add it now. Season the mixture with a pinch of salt.
Turn off the heat and stir in the crumbled cheese until well combined.
Corn tortillas should be softly crisped after being fried in olive oil in a different pan over medium heat.
Stuff the tortillas with the potato mixture, fold them, and serve with a sauce of your choice.
Common Questions:
Can I substitute the cheese in this recipe?
Yes, you can substitute Mexican queso fresco with cheeses like feta or goat cheese. Keep in mind that different cheeses will affect the overall taste and texture of the tacos.
Is epazote necessary for this recipe?
No, epazote is an optional ingredient. If you don’t have it, you can use alternative herbs like cilantro or oregano to add different flavors.
Can I roast the poblano peppers ahead of time?
Yes, you can roast the poblano peppers in advance. Once roasted and peeled, store them in a sealed container in the refrigerator until you’re ready to prepare the tacos.