Potato Tacos with Green Chilies

Ingredients:

• 1.5 lbs petite boiling potatoes, halved
• 3 tablespoons olive oil, plus extra for tortilla frying
• 1 petite white onion, thinly sliced
• 6 medium poblano peppers, charred and peeled
• Pinch of salt
• 8 oz crumbled Mexican queso fresco (or alternatives like goat cheese or feta)
• 16 epazote leaves, finely chopped (optional)
• 8-12 corn tortillas, lightly crisped in olive oil

Instructions:

1. Boil the potatoes in salted water until tender, about 15 minutes. Then, cool them under running water, peel, and dice into small pieces.
2. Heat olive oil in a skillet over medium heat. Add sliced onions and diced potatoes. Fry, stirring occasionally to prevent sticking, until they turn deep brown, around 10 to 15 minutes.
3. Meanwhile, deseed and roughly chop the charred poblanos.
4. Combine the chopped poblanos with the frying potato mixture. Add epazote (if using) and season with salt.
5. Turn off the heat and mix in the cheese until melted.
6. In a separate pan, fry the corn tortillas in olive oil over medium heat until lightly crisped.
7. Stuff the tortillas with the potato mixture, fold, and serve with your preferred sauce.

FAQs:

1. Can I substitute the cheese?
   Absolutely! While Mexican queso fresco is recommended, feel free to use feta or goat cheese. Each option will lend a unique taste and texture to the tacos.
2. Is epazote necessary?
   Not really. Epazote adds a traditional Mexican touch, but it’s optional. Cilantro or oregano can be used instead to introduce different flavors.
3. Can I char the poblanos in advance?
   Yes, you can. After roasting, store the poblanos in a sealed container in the refrigerator until ready to use for your tacos.