Potato Tacos with Green ChiliesPotato Tacos with Green Chilies
Potato Tacos with Green Chilies
Potato Tacos with Green Chilies

Potato Tacos with Green Chilies


  • 1.5 pounds small boiling potatoes, halved
  • 3 tablespoons olive oil, plus extra for frying the tortillas
  • 1 small white onion, thinly sliced
  • 6 medium poblano peppers, charred and peeled
  • A pinch of salt
  • 8 ounces crumbled Mexican queso fresco or alternative such as goat cheese or feta
  • 16 epazote leaves, finely chopped (optional)
  • 8-12 corn tortillas, lightly crisped in olive oil


  • Submerge the potatoes in salted water and bring to a boil, cooking until tender, approximately 15 minutes.
  • After boiling, cool the potatoes under tap water, then peel and dice them into small pieces.
  • Heat oil in a sturdy skillet over medium heat.
  • Add the sliced onions and diced potatoes to the skillet. Fry, stirring occasionally to prevent sticking, until they achieve a deep brown color, about 10 to 15 minutes.
  • While the potatoes are frying, deseed the charred poblanos and roughly chop them.
  • Combine the chopped poblanos with the frying potato mixture. If using epazote, add it now and season the mixture with salt.
  • Turn off the heat and mix in the cheese.
  • In a separate pan, fry the corn tortillas in olive oil over medium heat.
  • Once fried, fill the tortillas with the potato mixture, fold them, and serve with a sauce of your preference.

Enjoy your meal!

By waqar

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