If you’re looking to elevate your taco game with bold flavors and authentic textures, these Potato Tacos with Green Chilies will take your tastebuds on a memorable ride. Combining the rustic heartiness of potatoes, the smoky zest of poblanos, and the creamy tang of Mexican queso fresco, these tacos deliver an irresistible blend of heat and comfort in every bite. Whether you’re hosting a casual dinner or craving a meatless Mexican classic, this dish checks every box.
Ingredients: A Perfect Balance of Simplicity and Flavor
| Ingredient | Quantity |
|---|---|
| Petite boiling potatoes, halved | 1.5 lbs |
| Olive oil (plus extra for frying) | 3 tablespoons |
| Petite white onion, finely sliced | 1 medium |
| Poblano peppers, charred and skinned | 6 average-sized |
| Salt | A pinch |
| Mexican queso fresco (or goat/feta) | 8 oz, crumbled |
| Epazote leaves, finely chopped | 16 leaves (optional) |
| Corn tortillas | 8 to 12, lightly crisped in olive oil |
Preparing the Potatoes: The Base of a Bold Taco
see continuation on next page
ADVERTISEMENT
ADVERTISEMENT
