Potato and Green Chili Tacos

1. Prepare the Potatoes:

1. Boil small potatoes until tender. Once cooked, halve them.

2. Char and Peel Poblano Peppers:

1. Char the poblano peppers until the skin is blackened.
2. Place charred peppers in a sealed plastic bag to steam for a few minutes.
3. Peel the skin off the poblano peppers, remove the seeds, and slice them into strips.

3. Sauté Onions and Assemble Filling:

1. In a pan, heat 3 tablespoons of olive oil.
2. Sauté thinly sliced white onions until golden brown.
3. Add halved boiled potatoes and sliced poblano peppers to the pan.
4. Season with a pinch of salt and cook until the flavors meld.

4. Prepare Tortillas:

1. Lightly fry corn tortillas in olive oil until they become pliable.

5. Assemble Tacos:

1. Spoon the potato and poblano mixture onto each tortilla.
2. Sprinkle crumbled Mexican queso fresco or your preferred cheese.
3. Optionally, add finely chopped epazote leaves for extra flavor.

6. Serve and Enjoy:

1. Serve these Potato and Green Chili Tacos warm.
2. Optionally, garnish with additional cheese, fresh herbs, or your favorite taco toppings.

Note:

• Alternative Cheeses: Feel free to substitute Mexican queso fresco with goat cheese or feta, depending on your preference.
• Epazote Leaves: Epazote adds a unique flavor, but it’s optional. Adjust according to your taste.

Enjoy these flavorful and satisfying Potato and Green Chili Tacos for a delicious and hearty meal!