★Ingredients
3 tablespoons olive oil, plus extra for cooking the tortillas
1.5 pounds small boiling potatoes, cut in half
6 regular poblano peppers, roasted and peeled
1 small white onion, thinly sliced
Salt, to taste
16 epazote leaves, finely chopped (optional)
8-12 corn tortillas, lightly cooked in olive oil
8 ounces crumbled Mexican fresh cheese (or substitutes like goat cheese or feta)
You are also like me:
Steak and Lobster Recipe: Savor seafood and land in one meal
★Instructions
- Roast and Peel Poblano Peppers*
- Roast the poblano peppers until charred all over. Place them in a plastic bag or covered bowl to steam for easier peeling. Once cooled, peel off the charred skin, remove the seeds, and slice into thin strips.
- Prepare Potatoes*
- Boil or steam the halved potatoes until tender, but still firm. Drain and set aside.
- Cook Onion and Peppers*
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 3-4 minutes. Add the roasted poblano strips and cook for another 2-3 minutes. Season with salt to taste.
- Combine Potatoes and Pepper Mixture*
- Add the cooked potatoes to the skillet with the pepper-onion mixture. Gently toss to combine and cook for another 2-3 minutes to blend flavors. Add chopped epazote leaves if using.
- Prepare Tortillas*
- In a separate skillet, heat a small amount of olive oil over medium heat. Lightly cook each tortilla for about 20-30 seconds per side until soft and lightly browned. Drain excess oil on paper towels.
- Assemble Tacos*
- Place a spoonful of the potato and pepper mixture onto each tortilla. Top with crumbled cheese and fold the tortillas over to form tacos.
- Serve*
- Serve hot, optionally garnished with additional crumbled cheese or fresh epazote leaves.
Enjoy!