Ingredients: 1.5 pounds small boiling potatoes, cut in half.
3 tablespoons of olive oil, and extra for cooking the tortillas.
1 small white onion, thinly sliced.
6 regular poblano peppers, roasted and peeled
A little bit of salt
8 ounces of crumbled Mexican fresh cheese, or you can use alternatives like goat cheese or feta cheese.
16 epazote leaves, finely chopped (if desired)
8-12 corn tortillas, lightly cooked in olive oil.
How to Prepare Potato Tacos with Green Chilies
