In a separate pan, fry the corn tortillas using olive oil on medium heat.
Once done, stuff them with the potato mixture, fold, and serve with a sauce of your choice.
Common Questions:
1. Can I switch out the cheese in this recipe?
Certainly! While Mexican queso fresco is recommended, you can also use cheeses like feta or goat cheese. Remember, each cheese variety can alter the taco’s overall taste and consistency.
2. Is epazote a crucial ingredient?
Not really. Epazote, often found in Mexican dishes, is optional here. If unavailable, consider replacing it with herbs like cilantro or oregano to infuse different flavors.
3. Can I char the poblanos ahead of time?
Yes, you can. After roasting the poblanos, store them in a sealed container and refrigerate. Use them when you’re ready to prepare your tacos.
