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Potato Tacos with Green Chilies


Potato Tacos with Green Chilies



  • 1.5 pounds boiling small potatoes, halved
  • 3 tablespoons olive oil, plus extra for frying the tortillas
  • 1 small white onion, finely chopped
  • 6 medium poblano chiles, charred and skinned
  • Pinch of salt
  • 8 ounces fresh Mexican cheese, grated or alternatives such as goat cheese or feta
  • 16 epazote leaves, finely chopped (optional)
  • 8-12 tortillas corn, lightly crisped in olive oil

 You may like also: PREPARATION:

  1. Place the potatoes in salted water, making sure they are well submerged. Cook until tender, about 15 minutes.

2.Allow to cool after cooking with tap water. Once they have cooled, peel them and cut them into small pieces.

  1. Add the oil to a heavy frying pan and heat over medium heat.

4.Add sliced ​​onions and diced potatoes. Fry, stirring occasionally and making sure they don’t stick, until they turn deep brown. This should take between 10 and 15 minutes.


  1. While the potato mixture is roasting, remove the seeds from the charred poblanos and cut them into large pieces.6. Mix these chopped poblanos with the  potato mixture for frying. If you have epazote, add it now and season the mixture with salt.
  2. Turn off the heat and add the cheese.8. In a separate pan, fry the corn tortillas with olive oil over medium heat.
  3. Once ready, fill them with the potato mixture, fold them together and serve with the sauce of your choice.

Have fun!

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