Ingredients

• 1.5 lbs petite boiling potatoes, cut in half
• 3 tablespoons of olive oil, plus some more for frying the tortillas
• 1 petite white onion, sliced finely
• 6 average poblano peppers, charred and skinned
• A pinch of salt
• 8 oz of crumbled Mexican queso fresco or alternatives like goat cheese or feta
• 16 epazote leaves, finely cut (optional)
Pages: 1 2