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  • 1.5 lbs small boiling potatoes, halved
  • 3 tablespoons olive oil + further to fry tortillas
  • 1 small white onion, thinly sliced
  • 6 medium contemporary poblano chiles, roasted and peeled
  • Salt
  • 8 oz crumbled Mexican queso fresco or different contemporary cheese akin to feta or goat cheese
  • 16 leaves epazote, chopped (non-obligatory)
  • 8-12 corn tortillas, calmly fried in olive oil

How To Make Potato Inexperienced Chile Tacos

Step 1:

Simmer the potatoes in salted water to cowl till tender, about quarter-hour.

Drain, cool beneath operating water, peel and minimize into 1/4-inch cube.

Step 2:

Warmth the oil in a heavy medium-size skillet over medium.

Add the onion and potato, and fry, stirring often to make sure that nothing sticks to the pan, till the combination is richly browned, 10 to fifteen minutes.

Step 3:

Whereas the potatoes are browning, seed the chiles and roughly chop.

Stir them into the potato combination with epazote and season with salt to style.

Take away the combination from the warmth and stir within the cheese.

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