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Potato Tacos with Green Chilies


Potato Tacos with Green Chilies



o 1.5 lbs petite bubbling potatoes, cut in half

o 3 tablespoons of olive oil, furthermore a few more for searing the tortillas

o 1 petite white onion, cut finely

o 6 normal poblano peppers, charred and skinned


o A squeeze of salt

o 8 oz of disintegrated Mexican queso fresco or choices like goat cheese or feta

o 16 epazote clears out, finely cut (optional)

o 8-12 corn tortillas, crisped softly in olive oil

How To Create Potato Tacos with Green Chilies

1. Put the potatoes in salted water guaranteeing they’re submerged. Bubble until they relax, generally 15 minutes.


2.After bubbling, permit them to cool beneath tap water. Once cooled, peel and dice them into little pieces.

3. Pour the oil into a strong skillet and warm over a medium flame.

4.Hurl within the cut onions and diced potatoes. Sear whereas mixing sometimes, guaranteeing they don’t adhere, until they achieve a profound brown tone. This ought to take between 10 to 15


5. As the potato blend is broiling, deseed the charred poblanos and coarsely cut them.


6. Blend these chopped poblanos with the searing potato blend. In the event that you’ve got epazote, include it presently and season the blend utilizing salt.

7. Switch off the warm and mix within the cheese.

8. In a isolated dish, sear the corn tortillas utilizing olive oil on medium heat.

9. Once done, stuff them with the potato blend, overlap, and serve with a sauce of your choice.

Common Questions:


1.Can I switch out the cheese in this recipe?

Certainly! Whereas Mexican queso fresco is prescribed, you’ll moreover utilize cheeses like feta or goat cheese. Keep in mind, each cheese assortment can modify the taco’s by and large taste and


2.Is epazote a pivotal ingredient?

Not truly. Epazote, frequently found in Mexican dishes, is discretionary here. In case inaccessible, consider supplanting it with herbs like cilantro or oregano to implant diverse flavors.

3.Can I char the poblanos ahead of time?

Yes, you’ll be able. After simmering the poblanos, store them in a fixed holder and refrigerate. Utilize them when you’re prepared to get ready your tacos.

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