Ingredients
1.5 lbs petite boiling potatoes, cut in half
3 tablespoons of olive oil, plus some more for frying the tortillas
1 petite white onion, sliced finely
6 average poblano peppers, charred and skinned
A pinch of salt
8 oz of crumbled Mexican queso fresco or alternatives like goat cheese or feta
16 epazote leaves, finely cut (optional)
8-12 corn tortillas, crisped lightly in olive oil
How To Make Potato Tacos with Green Chilies
Place the potatoes in salted water ensuring they’re submerged. Boil until they soften, roughly 15 minutes.
After boiling, allow them to cool under tap water. Once cooled, peel and dice them into small pieces.
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