Potato Tacos with Green Chilies Recipe

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This recipe for Potato Tacos with Green Chilies is a delicious fusion of crispy corn tortillas and a savory, creamy filling of potatoes, poblano peppers, and queso fresco. Perfect for a vegetarian taco night, these tacos are bursting with flavor and texture. They’re quick to make and highly versatile, ideal for adding a personal twist.

Ingredients:

1.5 lbs petite boiling potatoes, cut in half

3 tablespoons olive oil, plus extra for frying the tortillas

1 petite white onion, finely sliced

6 medium poblano peppers, charred and skinned

A pinch of salt

8 oz crumbled Mexican queso fresco, or alternatives like goat cheese or feta

16 epazote leaves, finely cut (optional)

8-12 corn tortillas, lightly fried in olive oil

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Instructions:

  1. Boil the potatoes:
    Begin by placing the halved petite potatoes in a pot of salted water. Make sure the water covers the potatoes completely. Bring to a boil and cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
  2. Cool and dice the potatoes:
    Once the potatoes have finished boiling, drain them and cool them quickly under cold running water. Peel them (if preferred) and dice them into small chunks.
  3. Prepare the skillet:
    Heat 3 tablespoons of olive oil in a sturdy skillet over medium heat. Once hot, add the sliced onions and diced potatoes. Fry them together, stirring occasionally to prevent sticking, until both are golden brown and slightly crispy. This should take around 10-15 minutes.
  4. Add the poblano peppers:
    While the potatoes and onions are frying, deseed the charred poblano peppers and roughly chop them. Once the potato-onion mixture is browned, toss in the chopped poblanos. If you’re using epazote, add it now. Season with salt to taste.
  5. Incorporate the cheese:
    Turn off the heat and gently fold in the crumbled queso fresco (or your chosen cheese). The heat from the skillet will soften the cheese, adding a creamy texture to the filling.
  6. Fry the tortillas:
    In a separate pan, heat a little olive oil over medium heat. Lightly fry the corn tortillas on both sides until they are golden but still pliable. This will give them a slight crispiness without becoming too hard.
  7. Assemble the tacos:
    Once the tortillas are ready, fill each one with a generous portion of the potato-pepper mixture. Fold and serve immediately with your favorite sauce or salsa.

Enjoy your flavorful potato tacos!


Tips and Variations:

Add protein: For a heartier version, consider adding black beans or cooked chorizo to the potato mixture. Both will add extra flavor and make the tacos more filling.

Make it spicier: If you like heat, mix in some chopped jalapeños or serrano peppers along with the poblanos.

Cheese variations: While queso fresco is traditional, you can switch it up by using cotija cheese for a saltier flavor or even melting Monterey Jack cheese for a gooier texture.

Herb substitutes: If you can’t find epazote, cilantro or even parsley can add a nice fresh note.

Tortilla alternatives: If you want a healthier or gluten-free option, try using lettuce wraps instead of tortillas for a lighter taco experience.


How to Store:

Refrigeration: Store leftover potato-pepper filling in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before using.

Freezing: You can freeze the filling for up to 1 month. Place it in a freezer-safe container, and when ready to eat, thaw it in the fridge overnight before reheating.

Tortillas: If you’re frying the tortillas ahead of time, store them in an airtight bag at room temperature. Reheat in the oven or on the stove to restore crispness before serving.


FAQs:

  1. Can I make this recipe vegan?
    Yes! Simply swap the queso fresco for a vegan cheese or leave it out entirely for a dairy-free version. You can also add nutritional yeast to the filling for a cheesy flavor.
  2. What’s the best way to char the poblano peppers?
    The easiest method is to place the peppers directly over an open flame on your stove or grill. Turn them with tongs until all sides are charred. Then, place them in a sealed plastic bag or cover them with a towel to steam for 10 minutes. This makes it easier to remove the skin.
  3. Can I make the filling in advance?
    Absolutely! The filling can be made a day ahead and stored in the fridge. Just reheat it on the stove when you’re ready to assemble your tacos.
  4. What’s epazote, and do I need it?
    Epazote is a traditional Mexican herb with a unique, slightly bitter flavor. It’s often used in bean and vegetable dishes to enhance the taste. If you can’t find it, the tacos will still be delicious without it!
  5. How do I keep the tacos from becoming soggy?
    Frying the tortillas until they are lightly crisped helps prevent sogginess. Be sure to serve them right after assembling to maintain the best texture.
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