Potato Tacos with Green Chilies

Potato Tacos with Green Chilies Recipe This Potato Tacos with Green Chilies recipe is a delicious and satisfying dish perfect for any meal. Combining tender potatoes, flavorful poblano peppers, and a choice of creamy cheese, these tacos are sure to please. Ingredients: Petite Boiling Potatoes: 1.5 lbs, cut in half Olive Oil: 3 tablespoons, plus additional for frying the tortillas Petite White Onion: 1, finely sliced Poblano Peppers: 6, charred and skinned Salt: A pinch Crumbled Mexican Queso Fresco (or goat cheese or feta): 8 oz Epazote Leaves (optional): 16, finely cut Corn Tortillas: 8-12, lightly crisped in olive oil Instructions: Prepare the Potatoes (20 minutes): Boil the Potatoes: Place the halved potatoes in a pot of salted water, ensuring they are fully submerged. Bring to a boil and cook until the potatoes are tender, about 15 minutes. Cool and Dice: Drain the boiled potatoes and cool them under running tap water. Once cooled, peel and dice them into small pieces. Cook the Potatoes and Onions (15-20 minutes): Heat Oil: Pour the olive oil into a sturdy skillet and heat over medium flame. Sauté Onions and Potatoes: Add the finely sliced onions and diced potatoes to the skillet. Fry, stirring occasionally to prevent sticking, until the potatoes achieve a deep brown color. This process should take about 10 to 15 minutes. Prepare the Poblano Peppers (5 minutes): Char and Skin Poblanos: While the potato mixture is frying, deseed the charred poblanos and coarsely chop them. Combine with Potatoes: Add the chopped poblanos to the skillet with the potato mixture. If using epazote, add it now and season the mixture with a pinch of salt. Blend in Cheese: Turn off the heat and stir in the crumbled queso fresco (or your chosen cheese alternative). Fry the Tortillas (5 minutes): Heat Oil: In a separate pan, heat some olive oil over medium heat. Crisp the Tortillas: Fry the corn tortillas lightly until they are crisp but still pliable. Assemble the Tacos (5 minutes): Stuff the Tortillas: Fill each tortilla with the potato mixture, fold, and serve. Serve: Serve the tacos with your favorite sauce or salsa on the side. Common Questions: 1. Can I switch out the cheese in this recipe? Absolutely! While Mexican queso fresco is recommended for its mild and creamy texture, you can substitute it with feta or goat cheese. Keep in mind that each type of cheese will bring its unique flavor and consistency to the tacos. 2. Is epazote a crucial ingredient? Not necessarily. Epazote is a traditional herb often used in Mexican cuisine, but it is optional in this recipe. If you can't find epazote, consider substituting it with herbs like cilantro or oregano for a different but equally delightful flavor. 3. Can I char the poblanos ahead of time? Yes, you can! To save time, you can char and skin the poblanos in advance. After roasting, store them in an airtight container in the refrigerator until you're ready to use them in your tacos. Tips for Success: Char the Poblanos Properly: Ensure you char the poblanos thoroughly for an authentic smoky flavor. The skin should be blackened all over for easy peeling. Fry the Tortillas Lightly: Crisp the tortillas just enough to give them a bit of crunch while keeping them pliable for folding. Adjust Seasonings to Taste: Feel free to adjust the salt and other seasonings according to your preference, especially if you choose a saltier cheese like feta. These Potato Tacos with Green Chilies are a flavorful and satisfying dish that can be enjoyed any time. The combination of creamy potatoes, smoky poblanos, and your choice of cheese wrapped in a crispy tortilla makes for an irresistible meal. Enjoy these tacos with your favorite sauce and savor the delightful blend of textures and flavors.

Potato Tacos with Green Chilies Recipe

Ingredients:

Instructions:

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