1.5 pound tiny boiling potatoes, halved 3 tablespoons olive oil + extra to fry tortillas

1 finely sliced tiny white onion

6 medium fresh poblano peppers, peeled and roasted


8 oz crumbled Mexican queso fresco or any fresh cheese of choice, such as feta or goat cheese

16 epazote leaves, chopped (optional)

8-12 corn tortillas cooked gently in olive oil

Making Potato Green Chile Tacos

Step 1:

Simmer the potatoes in salted water for 15 minutes or until cooked.

Drain, rinse under cold water, and peel into 1/4-inch dice.

Step 2:

In a heavy medium-size skillet, heat the oil over medium heat.

Fry the onion and potato, moving frequently to ensure nothing clings to the pan, for 10 to 15 minutes or until the combination is deeply browned.

Step 3:

While the potatoes are frying, seed and roughly slice the chiles.

Season with salt to taste and stir them into the potato mixture with epazote.

Remove the pan from the heat and add the cheese.

Step 4:

Over medium heat, fry corn tortillas in olive oil.

Fill with potato filling, fold in half, and serve with a spicy sauce.

Frequently Asked Questions: Can I make these tacos with a different sort of cheese?

You can use various fresh cheeses for the Mexican queso fresco, such as feta or goat cheese.

The type of cheese used can influence the flavor and texture of the tacos.

Is epazote required for this recipe?

No, epazote is not required. Epazote is a herb that is often used in Mexican cooking.

If you can’t find it, skip it or use another herb, such as cilantro or oregano, to enhance flavor.

Can I roast the poblanos ahead of time?

Absolutely. You can roast the poblano chiles and refrigerate them in an airtight container until ready to use in the recipe.