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Potato Tacos with Green Chilies


Potato Tacos with Green Chilies




or 1.5 pounds boiling small potatoes, halved

or 3 tablespoons olive oil and a little extra for frying the tortillas

or 1 small white onion, finely chopped or 6 medium chiles Poblanos, charred and skinless


o pinch of salt

o 8 oz fresh Mexican cheese, crumbled or alternatives such as goat cheese or feta cheese

o 16 epazote leaves, finely chopped (optional)

o 8-12 corn tortillas, slightly crispy in olive oil

So prepare Potato Tacos with Green Chilies



1. Place the potatoes in salted water, making sure they are submerged. Cook until tender, about 15 minutes.

2.Allow to cool after cooking with tap water. Once they have cooled, peel them and cut them into small pieces.

3. Add the oil to a heavy frying pan and heat over medium heat.

4.Add sliced ‚Äč‚Äčonions and diced potatoes. Fry, stirring occasionally and making sure they don’t stick, until they turn deep brown. This should take between 10 and 15 minutes.

5. While the potato mixture is roasting, remove the seeds from the charred poblanos and cut them into large pieces.6. Mix these chopped poblanos with the potato mixture for frying. If you have


epazote, add it now and season the mixture with salt.

7. Turn off the heat and add the cheese.8. In a separate pan, fry the corn tortillas with olive oil over medium heat.

9. Once ready, fill them with the potato mixture, fold them together and serve with the sauce of your choice.

Frequently asked questions:

1.Can I change the cheese in this recipe?


Of course! While fresh Mexican cheese is recommended, you can also use cheeses like feta or goat cheese. Keep in mind that each type of cheese can change the overall flavor and texture of the


2.Is Epazote a crucial ingredient?

Not really. Epazote, commonly found in Mexican dishes, is optional here. If it is not available, you can replace it with herbs such as coriander or oregano to achieve different flavors.

3.Can I roast the poblanos in advance?

Yes, you can. After roasting, store the poblanos in a sealed container and refrigerate. Use them when you’re ready to make your tacos.

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