Potato and Green Chile Tacos are a delightful twist on traditional tacos, offering a blend of earthy potatoes, spicy green chiles, and creamy cheese, all wrapped in a crispy tortilla. This recipe is perfect for those seeking a vegetarian option or anyone looking to expand their taco repertoire.
Ingredients for Potato and Green Chile Tacos:
- 1.5 lbs petite boiling potatoes, cut in half
- 3 tablespoons of olive oil, plus more for frying the tortillas
- 1 petite white onion, finely sliced
- 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
Guide to Crafting Potato and Green Chile Tacos:
Step 1: Preparing the Potatoes and Peppers
Start by boiling the potatoes until they are tender but still firm, then drain and set aside. Next, char the poblano peppers over an open flame or under the broiler until the skin is blistered and blackened. Place them in a paper bag or a covered bowl to steam, then peel off the skin, remove the seeds, and cut the peppers into strips.
Step 2: Cooking the Potatoes and Onions
Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and cook until they are soft and translucent. Add the boiled potatoes and cook until they are lightly browned and crispy on the outside. Season with salt to taste.
Step 3: Assembling the Tacos
Heat a small amount of olive oil in a separate skillet over medium heat. Place a corn tortilla in the skillet and cook until it is soft and pliable. Spoon some of the potato and onion mixture onto the tortilla, then add a few strips of poblano pepper. Top with crumbled queso fresco and a sprinkle of epazote leaves, if using. Fold the tortilla in half and cook until it is crispy and golden brown on both sides.
Step 4: Serving and Enjoying
Serve the Potato and Green Chile Tacos hot, garnished with additional queso fresco and epazote leaves if desired. These tacos are delicious on their own or paired with a side of rice and beans for a complete meal.
Kitchen Equipment Needed:
- Large skillet
- Small skillet
- Cooking utensils (spoon, spatula)
- Paper towels
- Chef’s knife
- Cutting board
- Bowls for serving
Storing Leftovers:
If you have any leftover Potato and Green Chile Tacos, store them in an airtight container in the refrigerator for up to three days. To reheat, place the tacos on a baking sheet in a preheated oven at 350°F for about 10 minutes, or until heated through.
FAQs:
Q: Can I use a different type of cheese for these tacos? A: Yes, feel free to substitute the queso fresco with your favorite cheese, such as goat cheese or feta, for a different flavor profile.
Q: Are there any shortcuts I can take when making these tacos? A: You can save time by using store-bought crispy taco shells instead of crisping the tortillas in olive oil.
Q: Can I make these tacos ahead of time? A: While these tacos are best enjoyed fresh, you can prepare the filling ahead of time and assemble the tacos just before serving.
Conclusion:
Potato and Green Chile Tacos are a delicious and satisfying meal that’s perfect for vegetarians and taco lovers alike. With their blend of flavors and textures, these tacos are sure to become a new favorite in your recipe repertoire. Enjoy them for a tasty weeknight dinner or serve them up at your next taco night gathering. Either way, be prepared for these tacos to disappear quickly!