Potato Tacos with Green Chilies


  • 1.5 lbs petite boiling potatoes, halved
  • 3 tablespoons olive oil, plus extra for searing tortillas
  • 1 small white onion, finely chopped
  • 6 poblano peppers, charred and peeled
  • A pinch of salt
  • 8 oz crumbled Mexican queso fresco or alternatives like goat cheese or feta
  • 16 epazote leaves, finely chopped (optional)
  • 8-12 corn tortillas, lightly crisped in olive oil

How to Make Potato Tacos with Green Chilies:

  1. Place the potatoes in salted water, ensuring they’re submerged. Boil until tender, about 15 minutes.
  2. After boiling, cool them under running water. Once cooled, peel and dice them into small pieces.
  3. Heat the oil in a sturdy skillet over medium heat.
  4. Add the chopped onions and diced potatoes. Cook, stirring occasionally to prevent sticking, until they turn deep brown, about 10-15 minutes.
  5. While the potato mixture is cooking, deseed and coarsely chop the charred poblanos.
  6. Mix the chopped poblanos into the potato mixture. If using epazote, add it now and season the mixture with salt.
  7. Turn off the heat and stir in the cheese.
  8. In a separate pan, sear the corn tortillas in olive oil over medium heat.
  9. Once done, stuff the tortillas with the potato mixture, fold, and serve with your choice of sauce.

Common Questions:

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

    Absolutely! While Mexican queso fresco is recommended, you can also use cheeses like feta or goat cheese. Keep in mind that different cheeses will alter the overall taste and texture of the tacos.

  2. Is epazote a crucial ingredient?

    Not necessarily. Epazote is often used in Mexican dishes, but it is optional here. If unavailable, you can substitute it with herbs like cilantro or oregano for different flavors.

  3. Can I char the poblanos ahead of time?

    Yes, you can. After charring the poblanos, store them in a sealed container in the refrigerator until you’re ready to prepare your tacos.

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