Tacos with Potatoes and Green Peppers

While the potatoes are cooking, remove the seeds from the roasted poblanos and cut them into large pieces.
Combine these diced poblano peppers with the fried potatoes. If you have epazote, put it in and add salt to season the mixture.
Turn off the stove and mix in the cheese.
In another pan, cook the corn tortillas with olive oil over medium heat.
After filling them with the mashed potatoes, fold them and serve with a sauce you like.
Frequently Asked Questions: 1. Can I change the cheese in this recipe?

Of course! While it is suggested to use Mexican fresh cheese, you can also use cheeses such as feta or goat cheese. Keep in mind that different types of cheese can change how a taco tastes and feels.

Is epazote an important ingredient?

No, not really. Epazote, a herb commonly used in Mexican cuisine, is not required in this recipe. If you can’t find it, try using herbs such as cilantro or oregano to add various tastes.

Can I roast the poblano peppers in advance?

Of course, you are able to. After cooking the poblano peppers, put them in a closed container and keep them in the fridge. Use them when you are ready to make your tacos.