Potato Tacos with Green Chilies

Potato Tacos with Green Chilies offer a delightful twist on traditional taco recipes, blending the comforting texture of boiled potatoes with the smoky flavor of charred poblano peppers. This dish is a perfect example of how simple ingredients can be transformed into a meal that’s both satisfying and full of flavor. The inclusion of crumbled Mexican queso fresco—or its alternatives like goat cheese or feta—adds a creamy, tangy element that beautifully complements the earthiness of the potatoes and the mild heat of the poblanos. Whether you’re a vegetarian looking for a hearty meal or just someone eager to explore the vast landscape of Mexican cuisine, this recipe promises a taste experience that’s both unique and memorable.

The process of making Potato Tacos with Green Chilies is as enjoyable as it is straightforward. Beginning with boiling petite potatoes to the perfect tenderness, the recipe guides you through charring and preparing poblano peppers, sautéing onions, and combining these with the right amount of spices and herbs. The optional addition of epazote introduces an authentic Mexican flavor that’s hard to find in other dishes. This recipe is not just about following steps; it’s an invitation to engage with each ingredient, understanding how its flavor contributes to the final dish, and perhaps even encouraging a bit of creativity along the way.

Serving these tacos can turn any meal into a special occasion. Whether it’s a casual family dinner, a gathering with friends, or a festive celebration, the vibrant colors and rich flavors of Potato Tacos with Green Chilies are sure to impress. Each component—from the golden-brown crispy tortillas to the lush green of the poblanos and the soft white crumbles of cheese—comes together to create a dish that’s as beautiful to look at as it is delicious to eat. This recipe not only feeds the body but also the soul, offering a taste of Mexican tradition that’s accessible to cooks of all levels.

Ingredients:

• Potatoes: You’ll need 1.5 pounds of petite boiling potatoes. Choose ones that are firm and fresh. Cutting them in half helps them cook more evenly and quickly.
• Olive Oil: Have on hand 3 tablespoons of high-quality olive oil for cooking the potato mix, plus additional for frying the tortillas. Olive oil adds a rich flavor and helps crisp the potatoes and tortillas nicely.
• Onion: One petite white onion, finely sliced, adds a subtle sweetness and crunch to your taco filling.
• Poblano Peppers: Six average-sized poblanos provide a mild heat and smokiness to the dish. Ensure they’re charred and skinned for the best flavor.
• Salt: A pinch of salt, to taste, enhances the natural flavors of the ingredients.
• Cheese: 8 ounces of crumbled Mexican queso fresco, goat cheese, or feta. The choice of cheese adds a creamy texture and can vary the flavor profile.
• Epazote: 16 leaves, finely cut, are optional but offer an authentic earthy flavor unique to Mexican cuisine. If unavailable, alternatives like cilantro or oregano can be used.
• Corn Tortillas: 8-12 pieces, lightly crisped in olive oil, form the base of your tacos. Ensure they’re warmed and flexible enough to fold without breaking.

Instructions:

1. Prepare the Potatoes:

• Start by boiling the petite potatoes. Place them in a pot of salted water, ensuring they’re fully submerged. Bring to a boil and cook until they’re tender, which should take about 15 minutes.
• Once cooked, drain and let them cool under running tap water to stop the cooking process immediately. After cooling, gently peel the potatoes (if preferred) and dice them into small, bite-sized pieces for easy taco filling.

1. Cook the Filling:

• Heat 3 tablespoons of olive oil in a large, sturdy skillet over medium heat. Add the finely sliced onions and diced potatoes to the skillet. Fry them, stirring occasionally to prevent sticking, until they reach a deep golden brown color, about 10 to 15 minutes.
• While the potatoes and onions are frying, prepare the poblanos by deseeding and coarsely chopping them. Then, incorporate the chopped poblanos into the skillet with the potatoes and onions. If using epazote, stir it in now along with a pinch of salt to season the mixture well.

1. Final Touches:

• Remove the skillet from the heat and gently fold in the crumbled cheese until it’s evenly distributed throughout the potato mixture.
• In a separate pan, lightly fry the corn tortillas in a bit of olive oil over medium heat until they’re just crisp. This adds a delightful crunch and extra flavor to your tacos.

1. Assemble the Tacos:

• Spoon the warm potato and green chili mixture onto each fried tortilla. Fold them gently to form tacos. Serve immediately while warm, accompanied by your favorite sauce or salsa to add moisture and an extra kick of flavor.

Common Questions:

1. Cheese Alternatives: Yes, you can freely switch out Mexican queso fresco for other cheeses like feta or goat cheese, depending on what’s available or your preference. Each cheese has a unique flavor and texture that will slightly alter the taco’s taste.
2. Epazote Importance: Epazote is not mandatory. It’s traditionally used in Mexican cooking for its distinctive flavor but can be substituted with cilantro or oregano, which will give the tacos a different but equally delicious taste profile.
3. Preparing Poblanos in Advance: Charring the poblanos ahead of time is a great time-saver. After charring, place them in a sealed container in the refrigerator. They’ll be ready to use when you’re preparing your tacos, simplifying the cooking process.

Enjoy crafting these delicious Potato Tacos with Green Chilies, a dish that promises a mix of textures, from the creamy potatoes to the crisp tortillas, and flavors ranging from the smoky heat of poblanos to the fresh tanginess of the cheese.