Potato Tacos with Green Chilies


  • 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

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