Any tips for crisping the tortillas successfully?
Heating a small amount of oil in a skillet over medium heat works best. Add the tortillas one at a time and fry for 30 seconds per side, flipping once, until pliable and lightly browned around the edges. Drain on a paper towel before filling to absorb any excess oil. Practicing on a test batch ensures perfect crispy tacos every time!
Potatoes – 1.5 lbs, cut in half for boiling
Olive Oil – 3 tablespoons, plus some extra for the tortillas
White Onion – 1 small, finely sliced
Poblano Peppers – 6, charred and skinned
Salt – Just a pinch
Cheese – 8 oz (queso fresco, feta, or goat cheese)
Epazote Leaves – 16, finely chopped (optional)
Corn Tortillas – 8-12, slightly crisped in olive oil
Cooking Steps Simplified
Start with the Potatoes
Boil the Spuds: Submerge your halved potatoes in salted water and boil until soft—about 15 minutes. Cool, peel, and dice them. Your base ingredient is now prepped!
Onions and Potatoes Unite
Sauté Galore: Use a medium-heated skillet for this. Add olive oil, followed by sliced onions and diced potatoes. Stir occasionally till they turn a lovely brown. This usually takes up to 15 minutes.
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