Potato Green Chile Tacos

Hey Taco Lovers! Spice up your taco game with Potato Green Chile Tacos!  It’s a flavor fiesta that’ll have you craving more. Let’s taco ’bout turning potatoes into pure deliciousness!

Ingredients

• 1.5 lbs small boiling potatoes, halved
• 3 tablespoons olive oil + additional to fry tortillas
• 1 small white onion, thinly sliced
• 6 medium fresh poblano chiles, roasted and peeled
• Salt
• 8 oz crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
• 16 leaves epazote, chopped (optional)
• 8-12 corn tortillas, lightly fried in olive oil

Instructions:

Step 1:

Simmer the potatoes in salted water to cover until tender, about 15 minutes.

Drain, cool under running water, peel and cut into 1/4-inch dice.

Step 2:

Heat the oil in a heavy medium-size skillet over medium.

Add the onion and potato, and fry, stirring regularly to ensure that nothing sticks to the pan, until the mixture is richly browned, 10 to 15 minutes.

Step 3:

While the potatoes are browning, seed the chiles and roughly chop.

Stir them into the potato mixture with epazote and season with salt to taste.

Remove the mixture from the heat and stir in the cheese.

Step 4:

Fry corn tortillas in olive oil over medium heat.

Fill with potato filling, fold in half, and serve with your favorite hot sauce.

Nutrition Information:

Calories: 260 kcal | Total Fat: 14g | Saturated Fat: 5g | Monounsaturated Fat: 6g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 350mg | Total Carbohydrates: 28g | Dietary Fiber: 4g | Sugars: 2g | Protein: 6g

Frequently Asked Questions:

Can I use a different type of cheese for these tacos?

Yes, you can substitute the Mexican queso fresco with other fresh cheeses such as feta or goat cheese.

The choice of cheese can impact the flavor and texture of the tacos.

Is epazote necessary for this recipe?

No, epazote is optional. Epazote is an herb commonly used in Mexican cuisine.

If you can’t find it, you can omit it or use a substitute herb, like cilantro or oregano, to add some additional flavor.

Can I roast the poblanos in advance?

Absolutely. You can roast the poblano chiles ahead of time and store them in an airtight container in the refrigerator until you’re ready to use them in the recipe.

Can I use store-bought fried tortillas instead of frying them myself?

Yes, you can use store-bought fried tortillas if you prefer.

This can save you time and effort in the preparation process.

What are some suggested toppings for these tacos?

You can customize these tacos with your favorite toppings.

Some options include chopped fresh cilantro, diced tomatoes, sliced avocado, sour cream, and a squeeze of lime juice.

These toppings can add freshness and extra flavors to the tacos.

Can I use different types of potatoes for this recipe?

While the recipe calls for small boiling potatoes, you can use other types of potatoes like Yukon Gold or red potatoes.

Just make sure to adjust the cooking time as needed based on the type of potato you choose.

Can I roast the poblano chiles in advance?

Yes, you can roast the poblano chiles ahead of time and store them in an airtight container in the refrigerator.

This can save time when you’re ready to make the tacos.

Is there a substitute for epazote?

If you don’t have access to epazote, you can substitute it with other herbs like cilantro or oregano.

These herbs will add a different flavor profile to the tacos.

How do I know when the potatoes are tender while simmering?

You can check the tenderness of the potatoes by inserting a fork or knife into a potato piece.

If it goes through easily without much resistance, the potatoes are tender.

Can I make the filling ahead of time?

Yes, you can prepare the potato and chile filling ahead of time and store it in the refrigerator.

When you’re ready to serve, simply reheat the filling and proceed with assembling the tacos.

Potato Green Chile Tacos

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Ingredients

  

• 1.5 lbs small boiling potatoes halved
• 3 tablespoons olive oil + additional to fry tortillas
• 1 small white onion thinly sliced
• 6 medium fresh poblano chiles roasted and peeled
• Salt
• 8 oz crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
• 16 leaves epazote chopped (optional)
• 8-12 corn tortillas lightly fried in olive oil

Instructions

 

• Step 1: Simmer the potatoes in salted water to cover until tender, about 15 minutes. Drain, cool under running water, peel and cut into 1/4-inch dice.
• Step 2: Heat the oil in a heavy medium-size skillet over medium. Add the onion and potato, and fry, stirring regularly to ensure that nothing sticks to the pan, until the mixture is richly browned, 10 to 15 minutes.
• Step 3: While the potatoes are browning, seed the chiles and roughly chop. Stir them into the potato mixture with epazote and season with salt to taste. Remove the mixture from the heat and stir in the cheese.
• Step 4: Fry corn tortillas in olive oil over medium heat. Fill with potato filling, fold in half, and serve with your favorite hot sauce.