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

How To Make Potato Green Chile Tacos

Step 1: