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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
How To Make Potato Green Chile Tacos
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.
