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.

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.