Potato Tacos with Green Chilies

515 3 minutes read

If you’re looking to elevate your taco game with bold flavors and authentic textures, these Potato Tacos with Green Chilies will take your tastebuds on a memorable ride. Combining the rustic heartiness of potatoes, the smoky zest of poblanos, and the creamy tang of Mexican queso fresco, these tacos deliver an irresistible blend of heat and comfort in every bite. Whether you’re hosting a casual dinner or craving a meatless Mexican classic, this dish checks every box.

Ingredients: A Perfect Balance of Simplicity and Flavor

Ingredient	Quantity
Petite boiling potatoes, halved	1.5 lbs
Olive oil (plus extra for frying)	3 tablespoons
Petite white onion, finely sliced	1 medium
Poblano peppers, charred and skinned	6 average-sized
Salt	A pinch
Mexican queso fresco (or goat/feta)	8 oz, crumbled
Epazote leaves, finely chopped	16 leaves (optional)
Corn tortillas	8 to 12, lightly crisped in olive oil

Preparing the Potatoes: The Base of a Bold Taco

Start by placing your halved petite boiling potatoes into a pot filled with salted water. The salt not only seasons the potatoes but also draws out their natural earthiness. Bring the water to a boil and let them cook for about 15 minutes or until tender. A fork should easily pierce through the center.

Once done, drain the potatoes and run them under cold water to halt the cooking process. Let them cool thoroughly before peeling and finely dicing them. This ensures a cleaner texture that blends perfectly into the tacos.

Frying the Base: Flavor-Building with Potatoes and Onions

Heat 3 tablespoons of olive oil in a heavy-bottomed skillet over medium heat. Add your sliced onions and cook them for about 2 minutes until they begin to turn translucent.

Now, add the diced potatoes into the skillet. Stir them frequently to prevent sticking, allowing the edges to crisp and turn a rich, golden brown. This process should take 10 to 15 minutes, and it’s essential for building a deep flavor foundation.

Poblano Peppers: Bringing the Fire

While the potatoes are browning, it’s time to prep the poblano peppers. If you haven’t already charred them, do so over an open flame or under a broiler until the skins blister and blacken. Once charred, transfer them to a bowl, cover it with plastic wrap, and let them steam for 10 minutes. This will loosen the skin for easy peeling.

Remove the skin, then deseed and coarsely chop the peppers. Their mild heat and smoky depth are essential for giving the tacos a kick without overwhelming the dish.

Combining Elements: Melding Heat with Creamy Comfort

Add the chopped poblanos to the skillet with the browned potatoes and onions. If using epazote—a Mexican herb known for its unique aroma and slight anise flavor—add it now for an authentic finish. Season the mixture with a pinch of salt, adjusting to taste.

Once well-combined, remove the skillet from heat and stir in the crumbled queso fresco (or goat/feta cheese). The cheese will soften slightly, adding creaminess without fully melting. This contrast in texture enhances every bite.

Corn Tortillas: Lightly Crisped and Irresistibly Soft

In a separate nonstick pan, heat a small amount of olive oil over medium flame. Working in batches, lightly fry each corn tortilla for 15-20 seconds per side. You want them pliable yet crisped around the edges—not too soft that they fall apart, and not too hard that they crack when folded.

Drain the tortillas on paper towels to remove excess oil.

Assembly: Bringing It All Together

Spoon a generous amount of the potato-poblano mixture onto each tortilla. Fold them gently, and serve immediately while warm. You can accompany them with: