List of items needed to make a dish.<\/p>\n
1.5 pounds small boiling potatoes, cut in half.
\n3 tablespoons of olive oil, and extra for cooking the tortillas.
\n1 small white onion, thinly sliced.
\n6 regular poblano peppers, roasted and peeled
\nA little bit of salt
\n8 ounces of crumbled Mexican fresh cheese, or you can use goat cheese or feta as substitutes.
\n16 epazote leaves, finely chopped (if desired)
\n8-12 corn tortillas, lightly cooked in olive oil.<\/p>\n
How to Prepare Potato Tacos with Spicy Green Peppers
\nPut the potatoes in salted water making sure they are covered. Cook until they become soft, about 15 minutes.
\nAfter boiling, let them cool with cold water. After they have cooled down, remove the skin and cut them into small pieces.
\nPour the oil into a strong pan and heat it over medium heat.
\nAdd the chopped onions and potatoes. Cook the ingredients in a pan, stirring them every so often to prevent them from sticking, until they turn a dark brown color. This will take around 10 to 15 minutes.
\nWhile the potatoes are cooking, remove the seeds from the roasted poblanos and roughly chop them.
\nCombine these diced poblano peppers with the fried potatoes. If you have epazote, put it in and add salt to the mixture.
\nTurn off the stove and mix in the cheese.
\nIn another pan, cook the corn tortillas with olive oil over medium heat.
\nAfter filling them with the potato mixture, fold them and serve with a sauce you like.<\/p>\n
Frequently Asked Questions: 1. Can I change the cheese in this recipe?<\/p>\n
Of course! While it’s best to use Mexican queso fresco, you can also use cheeses such as feta or goat cheese. Keep in mind that different types of cheese can change how a taco tastes and feels.<\/p>\n
Is epazote an important ingredient?<\/p>\n
No, not really. Epazote, which is commonly used in Mexican cuisine, is not necessary in this recipe. If you can’t find it, you can use herbs such as cilantro or oregano instead to add various flavors.<\/p>\n
Can I roast the poblano peppers in advance?<\/p>\n
Of course, you can. After cooking the poblano peppers, put them in a closed container and keep them in the fridge. Use them when you are ready to make your tacos.<\/p>\n","protected":false},"excerpt":{"rendered":"
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