1.5 lbs petite boiling potatoes, halved

3 tbsp olive oil, additional for frying tortillas

1 small white onion, finely sliced

6 medium poblano peppers, charred and skinned

Salt to taste

8 oz Mexican queso fresco (or goat cheese/feta)

16 finely chopped epazote leaves (optional)

8-12 corn tortillas


1. Preparing the Potatoes:

Submerge potatoes in salted water and boil until soft, about 15 minutes.

Cool under running water, then peel and dice.

2. Potato Mix: 

In a skillet, heat oil over medium. Add onions and potatoes.

Fry until deep brown, stirring occasionally (10-15 minutes).

3. Poblanos and Final Mixture:

Deseed and coarsely chop the charred poblanos.

Add to the potato mix along with epazote (if using) and season with salt.

Remove from heat and stir in cheese.

4. Assembling Tacos:

Lightly crisp tortillas in olive oil.

Fill with potato mixture, fold, and serve with your preferred sauce.


1. Cheese Alternatives?

Feta or goat cheese can replace queso fresco, but they may change the taste and texture.

2. Is epazote essential?

No. Epazote adds a distinct flavor but can be replaced with cilantro or oregano.

3. Preparing poblanos in advance?

Yes. Char poblanos, store in a sealed container, and refrigerate until needed.

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