Potato Tacos with Green Chilies is a dish that perfectly marries simplicity and flavor, offering a delightful twist on traditional tacos. This recipe is a testament to how a few humble ingredients can come together to create something truly special. Growing up, my family had a deep love for Mexican cuisine, and these tacos were a frequent feature at our dinner table. The combination of crispy, lightly fried corn tortillas filled with a savory mix of potatoes, onions, and green chilies, all topped with crumbled queso fresco, is nothing short of heavenly.
I fondly remember helping my grandmother in the kitchen, charring the poblano peppers over an open flame and watching the potatoes turn golden brown in the skillet. The smell of onions caramelizing and chilies roasting would fill the air, creating an atmosphere of anticipation and warmth. These potato tacos were not just a meal but an experience, a ritual that brought our family together. Today, I carry on this tradition, and I am excited to share this beloved recipe with you.
Ingredients
1.5 lbs petite boiling potatoes, cut in half
3 tablespoons of olive oil, plus some more for frying the tortillas
1 petite white onion, sliced finely
6 average poblano peppers, charred and skinned
A pinch of salt
8 oz of crumbled Mexican queso fresco or alternatives like goat cheese or feta
16 epazote leaves, finely cut (optional)
8-12 corn tortillas, crisped lightly in olive oil
Instructions
Boil the Potatoes:
Begin by placing the petite boiling potatoes in a large pot. Fill the pot with enough salted water to ensure the potatoes are fully submerged.
Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook until they are soft. This should take approximately 15 minutes.
To test for doneness, insert a fork into a potato; it should go in easily without much resistance.
Cool and Peel the Potatoes:
Once the potatoes are cooked, drain them and rinse under cold tap water to cool them down quickly.
After they are cool enough to handle, peel the potatoes. The skins should come off easily.
Dice the peeled potatoes into small, bite-sized pieces and set aside.
Prepare the Skillet:
In a sturdy skillet, pour in the 3 tablespoons of olive oil and heat over a medium flame.
Add the finely sliced white onion to the skillet. Sauté the onions, stirring occasionally, until they become translucent and start to brown.
Fry the Potatoes:
Add the diced potatoes to the skillet with the onions. Stir well to combine.
Continue to fry the potato and onion mixture, stirring occasionally to prevent sticking, until the potatoes achieve a deep brown hue. This should take between 10 to 15 minutes.
Ensure the mixture is evenly browned, giving it a nice, crispy texture.
Prepare the Poblanos:
While the potatoes are frying, take the charred and skinned poblano peppers.
Remove the seeds from the peppers and coarsely chop them into bite-sized pieces.
Add the chopped poblanos to the skillet with the potato mixture. Stir to combine.
Season and Add Epazote:
If you have epazote, finely cut the leaves and add them to the skillet now. This herb adds a unique flavor that complements the other ingredients well.
Season the mixture with a pinch of salt to taste. Stir well to ensure all the ingredients are evenly coated with seasoning.
Blend in the Cheese:
Turn off the heat and immediately add the crumbled queso fresco (or your chosen cheese alternative) to the skillet.
Gently mix the cheese into the potato and poblano mixture until it is well incorporated and slightly melted. The cheese will add a creamy texture and rich flavor to the filling.
Fry the Tortillas:
In a separate pan, pour a little olive oil and heat over medium heat.
Once the oil is hot, fry each corn tortilla lightly until they are crisp but still pliable. This should take about 1-2 minutes per side.
Remove the tortillas from the pan and drain on paper towels to remove any excess oil.
Assemble the Tacos:
Take a fried tortilla and spoon the potato and poblano mixture onto the center.
Fold the tortilla in half to encase the filling.
Repeat with the remaining tortillas and filling.
Serve:
Serve the potato tacos immediately while they are hot.
- These tacos are delicious on their own, but you can also serve them with a variety of sauces like salsa, guacamole, or sour cream for added flavor.
Variations and Substitutions
The beauty of Potato Tacos with Green Chilies lies in its simplicity and versatility. Here are some variations and substitutions you can try:
Different Potatoes: If petite boiling potatoes are not available, you can use Yukon Gold or russet potatoes. Just ensure they are diced into small pieces for even cooking.
Cheese Alternatives: While queso fresco is traditional, goat cheese or feta provides a delightful tangy flavor. You could also use shredded cheddar or Monterey Jack for a different twist.
Additional Vegetables: Add other vegetables like corn, black beans, or diced tomatoes to the filling for added nutrition and flavor.
Spice It Up: For those who enjoy a bit of heat, add a finely chopped jalapeño or a dash of hot sauce to the potato mixture.
Herb Substitutions: If you can’t find epazote, try using cilantro or parsley for a fresh herbal note.
Conclusion
Potato Tacos with Green Chilies is a dish that perfectly captures the essence of Mexican comfort food. The combination of crispy corn tortillas filled with a savory, cheesy potato mixture and the mild heat of poblano peppers creates a meal that is both satisfying and full of flavor. This recipe is not only delicious but also straightforward to prepare, making it an excellent choice for weeknight dinners or casual gatherings.
The versatility of this dish allows for numerous variations and substitutions, ensuring it can cater to a wide range of tastes and dietary needs. Whether you’re a fan of traditional Mexican cuisine or simply looking for a new and exciting taco recipe, these Potato Tacos with Green Chilies are sure to impress. Enjoy the rich flavors and comforting textures of this delightful dish, and savor the joy of bringing a touch of Mexico to your table.
