Ingredients\u2022 1.5 lbs petite boiling potatoes, cut in half\u2022 3 tablespoons of olive oil, plus some more for frying the tortillas\u2022 1 petite white onion, sliced finely\u2022 6 average poblano peppers, charred and skinned\u2022 A pinch of salt\u2022 8 oz of crumbled Mexican queso fresco or alternatives like goat cheese or feta\u2022 16 epazote leaves, finely cut (optional)\u2022 8-12 corn tortillas, crisped lightly in olive oilPreparation\u2022 Place the potatoes in salted water ensuring they\u2019re submerged. Boil until they soften, roughly 15 minutes.\u2022 After boiling, allow them to cool under tap water. Once cooled, peel and dice them into small pieces.\u2022 Pour the oil into a sturdy skillet and heat over a medium flame.\u2022 Toss in the sliced onions and diced potatoes. Fry while stirring occasionally, ensuring they don\u2019t stick, until they attain a deep brown hue. This should take between 10 to 15 minutes.\u2022 As the potato mix is frying, deseed the charred poblanos and coarsely cut them.\u2022 Mix these chopped poblanos with the frying potato mix. If you have epazote, add it now and season the mixture using salt.\u2022 Switch off the heat and blend in the cheese.\u2022 In a separate pan, fry the corn tortillas using olive oil on medium heat.\u2022 Once done, stuff them with the potato mixture, fold, and serve with a sauce of your choice.Common Questions:1. Can I switch out the cheese in this recipe?Certainly! While Mexican queso fresco is recommended, you can also use cheeses like feta or goat cheese. Remember, each cheese variety can alter the taco\u2019s overall taste and consistency.2. Is epazote a crucial ingredient?Not really. Epazote, often found in Mexican dishes, is optional here. If unavailable, consider replacing it with herbs like cilantro or oregano to infuse different flavors.3. Can I char the poblanos ahead of time?Yes, you can. After roasting the poblanos, store them in a sealed container and refrigerate. Use them when you\u2019re ready to prepare your tacos.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients\u2022 1.5 lbs petite boiling potatoes, cut in half\u2022 3 tablespoons of olive oil, plus some more for frying the…<\/p>\n","protected":false},"author":2,"featured_media":12416,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12415","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n