Potato Tacos with Green Chilies

Ingredients

1.5 lbs petite boiling potatoes, cut in half

3 tablespoons of olive oil, plus some more for frying the tortillas

1 petite white onion, sliced finely

6 average poblano peppers, charred and skinned

A pinch of salt

8 oz of crumbled Mexican queso fresco or alternatives like goat cheese or feta

16 epazote leaves, finely cut (optional)

8-12 corn tortillas, crisped lightly in olive oil

Cheesy burger

Grandma’s Irresistible Homemade Cake

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