Introduction

Few dishes capture the heart of Mexican comfort food quite like potato tacos. Crispy tortillas packed with golden-brown potatoes, sweet onions, and smoky poblano peppers create a dish that feels both rustic and indulgent. The flavors are simple yet bold, offering a balance of hearty textures and a touch of earthiness.

This recipe is perfect for weeknights when you want something filling but still light enough to enjoy without guilt. The creamy cheese and optional epazote bring authentic layers of flavor, while the crisp tortillas add the satisfying crunch everyone loves.

Best of all, these potato tacos are versatile and adaptable. Whether you’re making them as a family-friendly comfort food dinner, a vegetarian meal option, or a fun weekend recipe to share with friends, they always deliver warmth and flavor with every bite.

 

 

What You Need

Vegetables

• 1.5 lbs petite boiling potatoes, halved
• 1 petite white onion, finely sliced
• 6 poblano peppers, charred and skinned
• 16 fresh epazote leaves (optional, or swap with cilantro/oregano)

Pantry & Cooking Essentials

• 3 tbsp olive oil (plus extra for frying tortillas)
• A pinch of salt
• 8–12 corn tortillas

Cheese

• 8 oz Mexican queso fresco (or feta/goat cheese as alternatives)

 

 

How to Make Potato Tacos with Green Chilies

1. Boil the Potatoes: Place potatoes in salted water, cover, and cook until tender (about 15 minutes). Drain, rinse under cold water, peel, and dice.
2. Cook the Potato Mixture: Heat olive oil in a skillet over medium. Add onions and potatoes. Fry for 10–15 minutes, stirring until golden brown.
3. Add the Peppers: Deseed and chop the charred poblanos. Mix into the skillet with potatoes. Add epazote (if using) and season with salt.
4. Finish with Cheese: Turn off the heat and stir in the crumbled cheese.
5. Prepare the Tortillas: In a separate pan, fry tortillas lightly in olive oil until crisp but still pliable.
6. Assemble: Fill each tortilla with the potato-chile mixture, fold, and serve warm with your favorite salsa or hot sauce.

 

Why You’ll Love This Recipe

• Easy Weeknight Dinner – Comes together in about 30 minutes.
• Family-Friendly Comfort Food – Vegetarian, hearty, and satisfying.
• Customizable Flavors – Works with different cheeses and herbs.
• Budget-Friendly Meal – Uses simple, affordable ingredients.

 

 

Tips for Success

• Roast poblanos directly over a gas flame or under a broiler for best flavor.
• Keep tortillas warm in a clean towel until serving.
• For extra crunch, fry tortillas a bit longer, turning them into taco shells.

 

Variations

• Cheesy Upgrade: Add melty Monterey Jack before folding tortillas.
• Spicy Kick: Toss in jalapeños or a drizzle of hot sauce.
• Vegan Option: Skip cheese or use a dairy-free variety.
• Breakfast Twist: Add scrambled eggs inside for morning tacos.

 

FAQs

1. Can I use another type of potato?
Yes, Yukon Gold or russet potatoes work well.

2. Do I have to peel the potatoes?
Not necessary—leave skins on for extra texture.

3. Can I make these ahead?
Yes, cook the filling in advance and reheat when ready to serve.

4. Are these tacos spicy?
Not overly—poblanos are mild, but you can add spice to taste.

5. What cheese works best?
Queso fresco is traditional, but feta or goat cheese add a tangy touch.

6. Can I bake instead of fry tortillas?
Yes, brush with oil and bake until crisp.

7. How do I store leftovers?
Keep filling and tortillas separate; store in airtight containers.

8. Can I freeze the potato mixture?
Yes, up to 2 months—reheat gently in a skillet.

9. What sauces pair well?
Salsa verde, chipotle crema, or even guacamole.

10. Are these kid-friendly?
Absolutely—they’re mild, cheesy, and fun to eat.

 

 

Health Benefits

• Potatoes: Rich in fiber and potassium for heart health.
• Poblanos: Low-calorie source of vitamin C.
• Olive Oil: Provides healthy fats for balance.
• Corn Tortillas: Naturally gluten-free option.

 

How to Serve

Serve with salsa, guacamole, or sour cream on the side. Pair with a fresh salad or Mexican rice for a complete meal.

 

Make Ahead & Storage

• Make Ahead: Cook filling and store in the fridge for up to 3 days.
• Storage: Keep leftovers in an airtight container; reheat on the stove.
• Freezing: Freeze potato mixture only—avoid freezing fried tortillas.