Ingredients:
- 1.5 lbs petite bubbling potatoes, halved
- 3 tablespoons olive oil, plus extra for frying tortillas
- 1 small white onion, finely chopped
- 6 medium poblano peppers, roasted and peeled
- A pinch of salt
- 8 oz crumbled Mexican queso fresco, or alternatives like goat cheese or feta
- 16 epazote leaves, finely sliced (optional)
- 8-12 corn tortillas, lightly crisped in olive oil
Instructions:
- Place the potatoes in salted water, ensuring they are fully submerged. Boil until tender, about 15 minutes.
- After boiling, allow the potatoes to cool under tap water. Once cooled, peel and dice them into small pieces.
- Heat the olive oil in a sturdy skillet over medium heat.
- Add the chopped onions and diced potatoes to the skillet. Sauté while stirring occasionally, ensuring they don’t stick, until they achieve a deep brown color. This should take about 10 to 15 minutes.
- While the potato mixture is frying, deseed the roasted poblanos and roughly chop them.
- Combine the chopped poblanos with the frying potato mixture. If using epazote, add it now and season the mixture with salt.
- Turn off the heat and stir in the cheese.
- In a separate pan, fry the corn tortillas using olive oil over medium heat.
- Once done, stuff the tortillas with the potato mixture, fold, and serve with a sauce of your choice.
