Potato and Green Chili Tacos

INGREDIENTS FOR POTATO AND GREEN CHILI Tacos:

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

PREPARATION INSTRUCTIONS TACOS WITH POTATOES AND GREEN CHILI:

Step 1:
Place the apple base in salted water, making sure it is completely submerged. Cook until tender, about 15 minutes.
After cooking, allow to cool under running water. Once cooled, peel and cut into pieces.
Step 2:
Pour the oil into a sturdy pan and heat over medium heat.
Add the chopped onion and diced potatoes. Fry, stirring occasionally to prevent sticking, until dark brown. This should take 10-15 minutes.
Step 3:
While frying the potato mixture, remove the charred poblanos and chop them coarsely.
Mix the chopped poblanos with the fried potato mixture. If you have hepazine, add it now and season the mixture with salt.
Turn off the heat and add the cheese.
Step 4:
In a separate pan, fry the corn tortillas in olive oil over medium heat.
After cooking, fill with the potato mixture, assemble and serve with the sauce of your choice.
Frequently Asked Questions:

Of course! While Mexican queso fresco is recommended, you can also use cheese like feta or goat. Keep in mind that each type of cheese can change the overall flavor and texture of the taco.

Not really. Epazole, commonly found in Mexican dishes, is optional here. If they are not available, you can replace them with herbs such as coriander or oregano to give them a different flavor.

Yes, you can. Once the poblanos are cooked, store them in an airtight container and refrigerate. Use them when you’re ready to make tacos.