Potato Green Chile Tacos

These Potato Green Chile Tacos are a delicious fusion of flavors and textures, perfect for any meal of the day. The tender, seasoned potatoes combined with smoky roasted poblano peppers create a hearty filling that’s both satisfying and flavorful.

Topped with crumbled queso fresco and optional fresh epazote, these tacos offer a delightful twist on a classic dish. Whether you’re serving them for a casual weeknight dinner or a festive gathering, they’re sure to please everyone at the table!

Potato Green Chile Tacos

Ingredients:

1.5 lbs small boiling potatoes, halved

3 tablespoons olive oil, plus extra for frying the tortillas

1 small white onion, finely sliced

6 medium poblano peppers, charred and peeled

A pinch of salt

8 oz crumbled Mexican queso fresco (or substitutes like goat cheese or feta)

16 leaves of epazote, finely chopped (optional)

8-12 corn tortillas, lightly crisped in olive oil

Instructions:

Boil the Potatoes:

Place the halved potatoes in a pot of salted water, ensuring they are fully submerged. Cook until tender, about 15 minutes.

Cool and Dice:

Once boiled, cool the potatoes under running tap water. After cooling, peel and cut them into small cubes.

Sauté the Mixture:

Heat olive oil in a heavy skillet over medium heat. Add the sliced onions and diced potatoes, stirring occasionally. Cook until they turn a deep golden brown, approximately 10 to 15 minutes.

Prepare the Poblano Peppers:

While the potato mixture cooks, remove the seeds from the charred poblano peppers and chop them roughly.

Combine Ingredients:

Add the chopped poblanos to the skillet with the potato mixture. If using, stir in the chopped epazote and season with salt.

Finish the Filling:

Turn off the heat and mix in the crumbled cheese until well combined.

Fry the Tortillas:

In a separate pan, heat olive oil over medium heat and fry the corn tortillas until they are lightly crispy.

Assemble the Tacos:

Fill the tortillas with the potato and poblano mixture, fold them, and serve with your favorite sauce.

Notes:

Potato Variety: Use small, waxy potatoes for the best texture. Yukon Gold or red potatoes work well since they hold their shape after cooking.

Charred Poblanos: To char poblanos, place them directly over a flame (on a gas stovetop or grill) or under a broiler until the skin is blistered and blackened. Then, place them in a covered bowl or bag for a few minutes to steam, which makes peeling easier.

Cooking the Potatoes: Make sure not to overboil the potatoes; they should be tender but still hold their shape for a better texture in the tacos.

Epazote: If you can’t find epazote, you can omit it or substitute with a small amount of cilantro or parsley for a fresh flavor.

Cheese Options: If queso fresco isn’t available, goat cheese or feta work well, but you can also use a blend of cheeses for added richness.

Tortilla Options: For a gluten-free version, ensure you use certified gluten-free corn tortillas. You can also lightly toast them in the oven if you prefer a less oily option.

Serving Suggestions: Serve the tacos with your favorite salsa, avocado slices, or a squeeze of lime to enhance the flavors.

Nutrition Information:

Frequently Asked Questions:

Can I make the filling ahead of time?

Yes! You can prepare the potato and poblano filling in advance and store it in the refrigerator for up to 3 days.

Just reheat it before stuffing the tacos.

What can I use instead of poblano peppers?

If you can’t find poblanos, you can substitute with roasted bell peppers for a milder flavor, or jalapeños for added heat.

Adjust the amount based on your spice preference.

Can I use a different type of cheese?

Absolutely! While queso fresco is traditional, you can use shredded cheddar, Monterey Jack, or a combination of your favorite cheeses.

How do I keep the tortillas from getting soggy?

To prevent soggy tortillas, fry them just before serving, and use a slotted spoon to drain excess oil.

Also, avoid overfilling them.

Can I make these tacos gluten-free?

Yes! Use corn tortillas that are labeled gluten-free.

Most corn tortillas are naturally gluten-free, but it’s always good to check the packaging.

What’s the best way to char poblano peppers?

You can char poblano peppers by placing them directly over a gas flame, under a broiler, or on a hot grill until the skin is blistered and blackened.

After charring, place them in a covered bowl or bag for a few minutes to steam, making them easier to peel.

How can I tell when the potatoes are cooked properly?

The potatoes should be tender when pierced with a fork but still hold their shape.

Boil them for about 15 minutes, but check for doneness a couple of minutes early to avoid overcooking.

Can I use other herbs instead of epazote?

Yes! If you can’t find epazote, you can substitute it with fresh cilantro or parsley for a different flavor profile.

Just use a small amount to avoid overpowering the dish.

How do I keep the tortillas warm while cooking the filling?

To keep tortillas warm, wrap them in a clean kitchen towel or place them in a tortilla warmer while you prepare the filling.

This will help maintain their softness and warmth.

Is it necessary to peel the potatoes?

Peeling the potatoes is optional.

If you prefer a more rustic texture, you can leave the skins on.

Just make sure to wash them thoroughly before cooking.