Potato and Green Chili Tacos
Ingredients:
- 1.5 pounds small boiled potatoes, halved
- 3 tablespoons olive oil, plus some for frying the tortillas
- 1 small white onion, thinly sliced
- 6 medium poblano peppers, charred and peeled
- Pinch of salt
- 8 ounces crumbled Mexican queso fresco or alternatives such as goat cheese or feta
- 16 epazote leaves, finely chopped (optional)
- 8-12 corn tortillas, lightly fried in olive oil
Instructions:
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