Potato and Green Chile Tacos
Tacos con Papas y RajasCuernavaca, near Mexico City, is a welcome retreat for a day or overnight visit. The vast public market is not to be missed and the fondas (food stalls) turn out an incredible selection of things to eat and drink. Soft warm corn tortillas filled with potatoes, chiles, and fresh salsa especially pleased me, and they are easy to make at home.
Ingrediënten
Makes 8 small tacos
- 3 small 4 ounces red or white potatoes
- 3 large poblano chiles roasted, peeled, seeded, and veins removed
- 1 tablespoon vegetable oil or olive oil
- ½ medium white onion finely chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon dried oregano Mexican variety preferred, crumbled
- 8 corn tortillas
- Salsa red or green, purchased or homemade
Instructies
- Cook the potatoes in water to cover until tender, 12 to 15 minutes.
- Peel the potatoes and finely dice or chop themPut in a bowl.
- Cut the chiles into short thin strips (¼ × 1 inch).
- Add to the bowl of potatoes.
- In a large nonstick skillet, heat the oil over medium heat and cook the onion until it starts to brown, about 4 minutes.
- Add the potatoes, chiles, salt, and oregano.
- Cook, stirring, until completely heated through, about 3 to 4 minutes.
- Heat a medium, dry skillet over medium heat and soften the tortillas, 1 at a time, turning until pliable and hot.
- Cover the heated tortillas with a clean kitchen towel to keep soft and hot.
- To assemble, spoon about 3 tablespoons of the potato mixture and 1 tablespoon of salsa on half of each tortilla.
- Fold in half.
- Serve at once.
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