- 1.5 lbs small boiling potatoes, halved
- 3 tablespoons olive oil, plus extra for frying tortillas
- 1 small white onion, thinly sliced
- 6 medium fresh poblano chiles, roasted and peeled
- Salt
- 8 oz crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
- 16 leaves epazote, chopped (optional)
- 8-12 corn tortillas, lightly fried in olive oil
1. Cook the potatoes in salted water until tender, approximately 15 minutes. Drain, cool under running water, peel, and cut into 1/4-inch dice.
2. Heat 3 tablespoons of olive oil in a medium-size skillet over medium heat. Add the onion and diced potatoes. Fry, stirring regularly, until the mixture is golden brown, about 10 to 15 minutes.
3. Meanwhile, remove the seeds from the roasted poblano chiles and roughly chop them. Stir the chopped chiles into the potato mixture along with the epazote, if using. Season with salt to taste. Remove the skillet from heat and stir in the crumbled cheese.
4. In a separate pan, fry the corn tortillas lightly in olive oil over medium heat.
5. Fill each tortilla with the potato and chile filling, fold in half, and serve with your preferred hot sauce.
