spicy potato taco with greenn chillies
Because I enjoy eating tacos in groups of three, I would like to refer to this recipe as Tacos Los Tres Amigos. I occasionally consume more calories than I am supposed to and then eat somewhat less at my following meal. And it’s perfectly alright! It’s based on a delectable Rick Bayless dish. Although I’m not really sure now, I believe he introduced me to the fascinating and delicious herb epazote. You can add extra cheese to compensate for the absence of epazote in this recipe. If you live anywhere with Mexican grocery stores, you should definitely check them out as they are likely to carry it! It’s funny since I had to hike a few miles before I could cultivate it in my garden.
to the shop to purchase it. However, when I visited Baja California last year, it was growing wildly everywhere. Either way, I’m always interested in learning new things, so if this interests you too, don’t pass this one up!
Ingredients
- One and a half pounds of small boiled potatoes,
- three tablespoons of olive oil,
- plus enough to fry tortillas
- One little white onion, cut thinly
- Six medium-sized fresh poblano peppers, peeled and roasted
- Salt
- Eight ounces of finely chopped fresh cheese, like feta or goat cheese, or chunky Mexican queso fresco
- 16 chopped epazote leaves (optional)
- 8–12 corn tortillas cooked with a small amount of olive oil
Guidelines
- Cover and simmer the potatoes in salted water for about 15 minutes, or until they are soft. After draining, rinse under running water, peel, and cut into quarter-inch pieces.
- In a heavy, medium-sized skillet, heat the oil over medium. Add the potato and onion, and cook for 10 to 15 minutes, stirring frequently to make sure nothing clings to the pan, or until the mixture is deeply browned.
- While the potatoes are frying, coarsely cut and seed the chilies. Add epazote to them and incorporate them into the potato mixture. Season with salt to taste. After taking the mixture off the stove, whisk in the cheese.
- Over medium heat, fry corn tortillas in olive oil. After adding the potato filling and folding it in half, serve it with your preferred hot sauce.
