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Ingredients: 1.5 pounds small boiling potatoes, cut in half.
3 tablespoons of olive oil, and extra for cooking the tortillas.
1 small white onion, thinly sliced.
6 regular poblano peppers, roasted and peeled
A little bit of salt
8 ounces of crumbled Mexican fresh cheese, or you can use alternatives like goat cheese or feta cheese.
16 epazote leaves, finely chopped (if desired)
8-12 corn tortillas, lightly cooked in olive oil.
How to Prepare Potato Tacos with Green Chilies
Put the potatoes in salted water making sure they are covered. Cook until they become soft, about 15 minutes.
After boiling, let them cool down with tap water. After they have cooled down, remove the skin and cut them into small cubes.
Pour the oil into a strong pan and heat it over medium heat.
Add the chopped onions and cut potatoes. Cook while stirring occasionally until they turn a dark brown color, making sure they don’t stick. This will take around 10 to 15 minutes.
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