Ingredients:
1.5 lbs small boiling potatoes, halved
3 tablespoons olive oil + additional to fry tortillas
1 small white onion, thinly sliced
6 medium fresh poblano chiles,roasted and peeled
Salt
8 oz crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
16 leaves epazote, chopped (optional)
8-12 corn tortillas, lightly fried in olive oil
PREPARATION:
Step 1:
Simmer the potatoes in salted water to cover until tender, about 15 minutes.
Drain, cool under running water, peel and cut into 1/4-inch dice.
Step 2:
Heat the oil in a heavy medium-size skillet over medium.
Add the onion and potato, and fry, stirring regularly to ensure that nothing sticks to the pan, until the mixture is richly browned, 10 to 15 minutes.
Step 3:
While the potatoes are browning, seed the chiles and roughly chop.
Stir them into the potato mixture with epazote and season with salt to taste.
Remove the mixture from the heat and stir in the cheese.
Step 4:
Fry corn tortillas in olive oil over medium heat.
Fill with potato filling, fold in half, and serve with your favorite hot sauce.
Frequently Asked Questions:
Can I use a different type of cheese for these tacos?
Yes, you can substitute the Mexican queso fresco with other fresh cheeses such as feta or goat cheese.
The choice of cheese can impact the flavor and texture of the tacos.
