Potato Tacos with Green Chilies | February 10, 2024

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 :

1. Place the potatoes in salted water ensuring they’re submerged. Boil until they soften, roughly 15 minutes.
2. After boiling, allow them to cool under tap water. Once cooled, peel and dice them into small pieces.
3. Pour the oil into a sturdy skillet and heat over a medium flame.
4. Toss in the sliced onions and diced potatoes. Fry while stirring occasionally, ensuring they don’t stick, until they attain a deep brown hue. This should take between 10 to…

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