A Fiesta in Every Bite: Potato and Green Chile Tacos with Queso Fresco
These Potato and Green Chile Tacos offer a delightful explosion of flavors and textures! Crispy corn tortillas filled with a savory blend of tender potatoes, smoky poblano peppers, and a touch of cheese create a truly irresistible experience. This recipe is perfect for a casual weeknight dinner or a fun get-together with friends.
Ingredients:
- The Savory Potato Base:
- 1.5 pounds petite boiling potatoes, halved - Small boiling potatoes, cut in half, cook quickly and ensure even texture throughout the filling.
- 3 tablespoons olive oil - Olive oil is used for both boiling and frying the potatoes, adding moisture and richness.
- 1 small white onion, finely sliced - Finely sliced white onion adds a base layer of savory flavor to the filling.
- The Smoky Green Chile Twist:
- 6 poblano peppers - Poblano peppers add a smoky and slightly spicy element to the filling. Charring them first intensifies the flavor.
- A pinch of salt - Salt enhances the overall flavors of the ingredients.
- The Creamy and Tangy Touch:
- 8 ounces crumbled Mexican queso fresco - Queso fresco, a crumbly and mild Mexican cheese, adds a creamy and slightly tangy element to the filling.
- (Alternatives) Goat cheese or feta cheese - Goat cheese or feta cheese can be substituted for queso fresco, offering slightly different flavor profiles.
- The Herb Boost (Optional):
- 16 epazote leaves, finely cut (optional) - Epazote is a common herb in Mexican cuisine that adds a unique and slightly licorice-like flavor. It's optional, but feel free to experiment.
- The Wrapping Comfort:
- 8-12 corn tortillas - Fresh corn tortillas provide the base for these delicious tacos.
Instructions:
- Boiling the Potatoes: Place the halved petite boiling potatoes in a pot with enough salted water to cover them. Bring the water to a boil and cook the potatoes for about 15 minutes, or until they are tender when pierced with a fork.
- Cooling and Dicing: Drain the cooked potatoes and then cool them under running water to stop the cooking process. Once cool, peel the potatoes and dice them into small pieces.
- Sautéing the Savory Base: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and diced potatoes to the hot oil. Sauté the mixture for 10-15 minutes, stirring occasionally, until the potatoes and onions are golden brown and crispy.
- Charring and Chopping the Poblanos: While the potato mixture is frying, char the poblano peppers. You can char them directly over an open flame on your stovetop or broiler, turning them occasionally until blackened on all sides. Alternatively, you can roast them in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the skin blisters. Once charred, place the poblano peppers in a paper bag and let them steam for 10 minutes. This allows the skin to loosen easily. Peel the skin off the poblanos, discard the stems and seeds, and roughly chop the pepper flesh.
- Combining the Flavors: Add the chopped poblano peppers to the pan with the fried potatoes and onions. Season the mixture with a pinch of salt. If using epazote, stir it in at this point.
- Folding in the Cheese: Turn off the heat and remove the pan from the stovetop. Gently fold in the crumbled queso fresco (or your chosen cheese alternative) until evenly distributed throughout the potato mixture.
- Warming the Tortillas: In a separate pan, heat some olive oil over medium heat. Add the corn tortillas one at a time and fry them briefly on each side until they are lightly crisped and warmed through.
- Assembling and Enjoying!: Fill each warmed corn tortilla with a generous portion of the potato and green chile mixture. Fold the tortillas in half and serve immediately. Enjoy these delicious tacos on their own or with your favorite salsa, guacamole, or sour cream!
Tips:
- Spice it Up! Adjust the spiciness by using different peppers. For milder flavors, use green bell peppers. For a kick, use jalapeños.
- Leftovers? Store leftover potato mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat.
- Get Creative! Feel free to experiment with different toppings and fillings to personalize your tacos!
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