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How To Make Potato Tacos with Green Chilies
- Place the potatoes in salted water ensuring they’re submerged. Boil until they soften, roughly 15 minutes.
- After boiling, allow them to cool under tap water. Once cooled, peel and dice them into small pieces.
- Pour the oil into a sturdy skillet and heat over a medium flame.
- Toss in the sliced onions and diced potatoes. Fry while stirring occasionally, ensuring they don’t stick, until they attain a deep brown hue. This should take between 10 to 15 minutes.
- As the potato mix is frying, deseed the charred poblanos and coarsely cut them.
- Mix these chopped poblanos with the frying potato mix. If you have epazote, add it now and season the mixture using salt.
- Switch off the heat and blend in the cheese.
- In a separate pan, fry the corn tortillas using olive oil on medium heat.
- Once done, stuff them with the potato mixture, fold, and serve with a sauce of your choice.