Ingredients
1.5 lbs petite boiling potatoes, cut in half
3 tablespoons of olive oil, plus some more for frying the tortillas
1 petite white onion, sliced finely
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
How To Make Potato Tacos with Green Chilies
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
ADVERTISEMENT
