Ingredients
- 1.5 lbs petite boiling potatoes, cut in half
- 3 tablespoons of olive oil, plus some more for frying the tortillas
- 1 petite white onion, sliced finely
- 6 average poblano peppers, charred and skinned
- A pinch of salt
- 8 oz of crumbled Mexican queso fresco or alternatives like goat cheese or feta
- 16 epazote leaves, finely cut (optional)
- 8-12 corn tortillas, crisped lightly in olive oil
How To Make Potato Tacos with Green Chilies
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