Spicy Potato Tacos: A Southwestern Twist

Start by boiling the potatoes in salted water until they are soft, about 15 minutes. Then, allow them to cool, peel, and dice into small pieces.

Next, heat the olive oil in a skillet, and fry the sliced onions and diced potatoes until they develop a deep brown hue, about 10-15 minutes. While the potatoes are frying, deseed the charred poblanos and coarsely chop them. Add the chopped poblanos to the frying potatoes, along with the optional epazote, and season with salt. Once the potato mixture is ready, turn off the heat and mix in the cheese.

In a separate pan, fry the corn tortillas in olive oil until they are lightly crisped. Then, stuff the tortillas with the potato mixture, fold, and serve with a sauce of your choice.

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This tantalizing recipe is all about bold flavors and textures. The combination of crispy potatoes, charred poblanos, and melted cheese in a corn tortilla creates a mouthwatering sensation that will have your taste buds dancing with joy. Whether you serve these Potato Tacos with Green Chilies as an appetizer or as the main course, they are sure to impress. So gather your ingredients and get ready to take taco night to a whole new level!