Potato Green Chile Tacos are a delightful fusion of flavors and textures. Tender, diced potatoes, richly browned in olive oil, combine with the smoky depth of roasted poblano chiles and the creamy, slightly tangy notes of Mexican queso fresco. The optional addition of epazote, a traditional Mexican herb, infuses these tacos with a unique, earthy aroma. All of this deliciousness is lovingly cradled within lightly fried corn tortillas, creating a perfect balance of crispness and tenderness. Whether enjoyed as a vegetarian delight or a meatless Monday meal, these tacos offer a mouthwatering experience that captures the essence of Mexican comfort food. Top them with your favorite hot sauce for a touch of heat, and you have a dish that’s sure to satisfy both your taste buds and your craving for authentic Mexican flavors.
- 1.5 pounds of small boiling potatoes, cut in half
- 3 tablespoons of olive oil (plus extra for frying tortillas)
- 1 small white onion, thinly sliced
- 6 medium fresh poblano chiles, roasted and peeled
- Salt, to taste
- 8 ounces of crumbled Mexican queso fresco or a similar fresh cheese like feta or goat cheese
- 16 leaves of epazote, chopped (optional)
- 8-12 corn tortillas, lightly fried in olive oil
- Boil the halved potatoes in salted water until they become tender, which should take about 15 minutes.
- Drain the potatoes and cool them under running water. Then, peel and dice them into 1/4-inch pieces.
- Heat the olive oil in a medium-sized skillet over medium heat.
- Add the sliced onion and diced potatoes to the skillet. Fry this mixture, stirring regularly to prevent sticking, until it turns richly browned, which usually takes about 10 to 15 minutes.
- While the potatoes are browning, remove the seeds from the poblano chiles and roughly chop them.
- Stir the chopped poblanos into the potato-onion mixture, along with the epazote if using. Season the mixture with salt to your taste.
- Remove the skillet from the heat and fold in the crumbled cheese.
- In a separate pan, fry the corn tortillas in olive oil over medium heat until they are lightly crispy.
- Fill each tortilla with the potato filling, fold them in half, and serve with your preferred hot sauce.
Q1: Can I use a different type of cheese for these tacos?
A1: Yes, you can substitute Mexican queso fresco with other fresh cheeses like feta or goat cheese. Keep in mind that your choice of cheese can influence the flavor and texture of the tacos.
Q2: Is epazote necessary for this recipe?
A2: No, epazote is an optional ingredient. It’s commonly used in Mexican cuisine, but if you can’t find it, you can omit it or use a substitute herb like cilantro or oregano to add some extra flavor.
Q3: Can I roast the poblanos in advance?
A3: 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.
PICTURE SOURCE : masonfit.com