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Why You'll Love This Recipe
These potato tacos are everything you want in a comfort food—crispy, savory, and full of flavor. The soft, golden potatoes, combined with the smoky poblanos and creamy queso fresco, create an irresistible filling for the lightly fried tortillas. Best of all, this recipe is simple, budget-friendly, and easily customizable. Whether you’re cooking for a crowd or preparing a cozy family dinner, these tacos are guaranteed to satisfy.
Ingredients & Their Roles
- 1.5 lbs petite boiling potatoes: These tender potatoes form the heart of the dish, creating a satisfying and hearty filling.
- 3 tablespoons of olive oil: Used to fry both the potatoes and tortillas, giving them a beautiful golden color and flavor.
- 1 petite white onion: Adds subtle sweetness and a savory depth to the potato mixture.
- 6 poblano peppers: The smoky, mildly spicy flavor of charred poblanos elevates this dish to another level.
- A pinch of salt: Enhances and balances the flavors in the filling.
- 8 oz Mexican queso fresco (or goat cheese/feta): A creamy and tangy finishing touch that contrasts beautifully with the smoky poblanos and potatoes.
- 16 epazote leaves (optional): A traditional Mexican herb that brings a unique, earthy note to the dish. Can be replaced with cilantro or oregano.
- 8-12 corn tortillas: Lightly fried to achieve the perfect crispy taco shell.
Step-by-Step Instructions
Boil the Potatoes: Place the potatoes in salted water, ensuring they are fully submerged. Boil them for about 15 minutes or until they are fork-tender. Cool them under running tap water, then peel and dice into small cubes.
Fry the Potatoes & Onions: Heat the olive oil in a sturdy skillet over medium heat. Add the onions and diced potatoes. Fry the mixture for 10-15 minutes, stirring occasionally, until it becomes golden brown and crispy.
Prepare the Poblanos: While the potatoes are frying, remove the seeds from the charred poblano peppers and coarsely chop them.
Combine the Mixture: Stir the chopped poblanos into the potato mixture. If using epazote, add it at this stage and season with a pinch of salt. Mix well to evenly distribute the flavors.
Add the Cheese: Turn off the heat and fold in the crumbled queso fresco (or cheese of your choice). The cheese should melt slightly, binding the mixture together.
Fry the Tortillas: In a separate pan, heat a little olive oil over medium heat. Lightly fry each corn tortilla until crispy but still pliable.
Assemble the Tacos: Fill each fried tortilla with the potato and poblano mixture. Fold them in half and serve immediately with your favorite sauce, salsa, or toppings.
Pro Tips for Perfect Potato Tacos
- Char Your Poblanos Properly: For the best flavor, roast the poblano peppers until their skin is completely blackened. Let them steam in a sealed container or plastic bag before peeling the skin off.
- Crispy Tortillas: Don’t skip frying the tortillas in olive oil. This step ensures a perfect crispy texture that contrasts beautifully with the soft filling.
- Make It Ahead: Prepare the potato and poblano mixture in advance and store it in the fridge. Simply reheat and assemble when ready to serve.
- Customize the Cheese: While queso fresco is traditional, feta, goat cheese, or even shredded Monterey Jack can add a different flavor profile.
Serving Suggestions
These potato tacos are delicious on their own but pair beautifully with:
- Fresh salsa verde or smoky red salsa
- A crisp cabbage slaw with lime and cilantro
- Refried beans for a hearty side
- Guacamole and lime wedges for a creamy, zesty kick
Final Thoughts
If you’re craving a dish that’s simple, flavorful, and satisfying, these Potato Tacos with Green Chilies are a must-try. The perfect blend of crispy tortillas, savory potatoes, and smoky poblanos makes this recipe a true crowd-pleaser. Plus, it’s incredibly easy to customize, making it ideal for both weeknight dinners and special occasions.
Keep coming back for more recipes that are guaranteed to become family favorites! Don’t forget to share your feedback—it’s the best part of my day to hear how much you’re enjoying these dishes.
Happy cooking!