Ingredients

• 1.5 lbs petite boiling potatoes, cut in half – A hearty base, perfect for frying and flavor absorption.
• 3 tablespoons olive oil, plus more for frying tortillas – For sautéing and crisping both the filling and tortillas.
• 1 petite white onion, finely sliced – Adds aromatic sweetness to the filling.
• 6 poblano peppers, charred and skinned – Brings smoky depth and mild heat.
• A pinch of salt – Enhances all the natural flavors.
• 8 oz crumbled queso fresco – Creamy, salty contrast to the crispy potatoes (or use goat cheese or feta).
• 16 epazote leaves, finely chopped (optional) – Adds earthy, herbal notes; can be swapped for cilantro or oregano.
• 8–12 corn tortillas, lightly crisped in olive oil – The perfect taco shell base.

Instructions

1. Place the potatoes in salted water and bring to a boil. Cook for about 15 minutes, or until fork-tender.
2. Drain and rinse under cold tap water. Once cool, peel and dice into small cubes.
3. Heat 3 tablespoons of olive oil in a large skillet over medium heat.
4. Add the onions and diced potatoes. Fry, stirring occasionally, until golden brown and crispy—about 10–15 minutes.
5. Meanwhile, deseed the charred poblanos and chop coarsely.
6. Add the poblanos to the potato mixture along with the epazote if using. Season with salt and stir to combine.
7. Turn off the heat and gently fold in the crumbled cheese.
8. In a separate pan, heat a little olive oil over medium heat and lightly crisp the corn tortillas on both sides.
9. Fill each tortilla with the warm potato-chile mixture, fold, and serve with your favorite salsa or hot sauce.

Pro Tips

• Char poblanos ahead of time and store in the fridge for up to 3 days.
• For extra crispy tacos, lightly press the filled tacos on a hot skillet after folding.
• Mix cheeses for depth—blend queso fresco with a bit of shredded cheddar or Oaxaca cheese for more meltiness.

Frequently Asked Questions

Can I switch out the cheese in this recipe?

Absolutely! While queso fresco is ideal, you can substitute with feta for a tangy twist or goat cheese for creaminess. Each choice will slightly alter the flavor and texture.

Is epazote essential?

It’s optional. While epazote adds traditional Mexican herbal notes, feel free to use cilantro or oregano instead for a different but delicious flavor profile.

Can I prepare the poblano peppers in advance?

Yes! Roast, char, and peel them ahead of time. Store in an airtight container in the fridge for up to 3 days.

Serving Suggestions

Serve these tacos with a side of refried beans, Mexican rice, or a refreshing lime-dressed cabbage slaw. A drizzle of crema or your favorite verde salsa makes a perfect finishing touch.