Potato Tacos with Green Chilies

This Potato Tacos with Green Chilies recipe brings a fantastic blend of flavors and textures, perfect for a hearty meal. Featuring crispy corn tortillas filled with a savory mix of potatoes, onions, poblano peppers, and cheese, these tacos are sure to satisfy. They’re a wonderful option for anyone looking to enjoy a vegetarian dish that doesn’t skimp on taste.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6

Ingredients:

1.5 lbs petite boiling potatoes, cut in half
3 tablespoons olive oil, plus more for frying tortillas
1 petite white onion, finely sliced
6 average poblano peppers, charred and skinned
A pinch of salt
8 oz Mexican queso fresco, goat cheese, or feta, crumbled
16 epazote leaves, finely cut (optional)
8-12 corn tortillas

Directions:

Cook the Potatoes:

Place the potatoes in a pot of salted water, ensuring they are fully submerged. Bring to a boil and cook until tender, about 15 minutes.
Drain and let cool under tap water, then peel and dice into small pieces.

Prepare the Potato Mixture:

Heat 3 tablespoons of olive oil in a sturdy skillet over medium heat.
Add the sliced onions and diced potatoes. Fry, stirring occasionally, until they achieve a deep brown color, about 10 to 15 minutes.
While the potatoes are frying, deseed and coarsely chop the charred poblanos.
Add the chopped poblanos to the skillet. If using, add the epazote now. Season the mixture with salt.
Turn off the heat and stir in the crumbled cheese.

Crisp the Tortillas:

In a separate pan, heat some olive oil over medium heat.
Fry the tortillas until they are just crisp. Be careful not to overcook; they should remain flexible enough to fold.

Assemble the Tacos:

Spoon the potato mixture into each tortilla, fold, and serve with your favorite sauce.

Common Questions:

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

Absolutely! While Mexican queso fresco is traditionally used, feta or goat cheese are great alternatives. Each cheese will slightly alter the flavor profile, offering a unique twist on the dish.

2. Is epazote crucial to the recipe?

Epazote is optional. It adds a distinct flavor found in many Mexican dishes, but if it’s not available, you can substitute with cilantro or oregano for a different but still delicious flavor.

3. Can I char the poblanos ahead of time?

Yes, you can roast the poblanos in advance. Just store them in a sealed container in the refrigerator until you’re ready to use them. This can save time when preparing the tacos.

Enjoy these delightful Potato Tacos with Green Chilies, a dish that’s as enjoyable to make as it is to eat. Perfect for a family dinner or a casual gathering with friends!