Potato Tacos with Roasted Poblanos: A Bold, Comforting Mexican Classic

 Potato Tacos with Roasted Poblanos: A Bold, Comforting Mexican Classic

If you’re craving a dish that’s earthy, spicy, cheesy, and deeply satisfying, look no further than Potato Tacos with Roasted Poblanos. This authentic Mexican recipe combines tender boiled potatoes, smoky roasted poblano peppers, and crumbly queso fresco, all wrapped in a crispy corn tortilla. The result? A flavor-packed vegetarian taco that’s as hearty as it is irresistible.

Whether you're hosting a casual taco night or need a comforting weeknight meal, this dish is a standout. It's also naturally gluten-free and easy to adapt for different dietary preferences.

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🛒 Ingredients & Their Role

For the Filling:

1.5 lbs petite boiling potatoes (cut in half)

– These form the hearty base of the filling. Boiling them softens their texture, making them perfect for crisping later in the pan.

3 tablespoons olive oil (plus more for tortillas)

– Used for sautéing and frying. Olive oil adds richness and helps create that golden, crispy exterior on both the potatoes and tortillas.

1 petite white onion (thinly sliced)

– Offers a mild sweetness and depth of flavor as it caramelizes with the potatoes.

6 medium poblano peppers (charred, peeled, and deseeded)

– The star ingredient! Poblano peppers bring a smoky heat and signature earthy flavor that elevates the taco filling.

A pinch of salt

– Enhances all the flavors. Don’t skip this.

8 oz Mexican queso fresco (or goat cheese/feta as alternatives)

– Adds a creamy, tangy contrast to the spicy poblanos and savory potatoes. Choose queso fresco for authenticity, goat cheese for a bolder taste, or feta for a salty kick.

16 fresh epazote leaves, finely chopped (optional)

– A traditional Mexican herb that adds a pungent, herbal note. Optional, but a great way to elevate authenticity.

For Assembly:

8–12 corn tortillas

– The vehicle for the filling, corn tortillas offer a slight sweetness and firm texture, perfect when lightly fried.

Olive oil (for crisping tortillas)

– Ensures the tortillas are golden, slightly crispy, and strong enough to hold the filling without falling apart.

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🔪 Step-by-Step Instructions

1. Boil the Potatoes

Fill a medium pot with salted water and add the halved petite potatoes. Bring to a boil and cook until fork-tender—about 10–12 minutes. Drain and set aside.

2. Char the Poblanos

While the potatoes are boiling, char the poblano peppers over an open flame, grill, or under the broiler until their skins are blackened and blistered. Place them in a bowl, cover with a lid or plastic wrap, and let them steam for 10 minutes. This loosens the skin for easy peeling.

3. Sauté the Potatoes and Onion

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the boiled potatoes and sliced onions. Pan-fry until the potatoes are lightly golden and the onions are translucent and soft—about 10 minutes.

4. Prepare the Poblanos

Peel off the charred skin, remove the seeds, and coarsely chop the poblano peppers. Add them to the potato-onion mixture. Stir to combine.

5. Add Epazote and Cheese

If using, stir in the finely chopped epazote and a pinch of salt. Turn off the heat, then gently fold in the crumbled cheese so it stays intact while melting slightly from the residual heat.

6. Fry the Tortillas

In a separate pan, heat a light layer of olive oil over medium heat. Fry each corn tortilla for about 15–30 seconds per side, just until they begin to crisp but are still pliable.

7. Assemble the Tacos

Spoon a generous amount of the potato and poblano filling into each tortilla. Fold in half and serve immediately.

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🌮 Why This Recipe Is Loved

These tacos strike the perfect balance between comfort food and bold flavor. The soft, fluffy potatoes absorb the heat and smokiness from the poblanos, while the cheese adds a creamy contrast. The crispy tortilla offers a satisfying crunch in every bite.

It’s a meatless dish that’s so satisfying, even carnivores won’t miss the meat.

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🔥 Pro Tips for Perfect Potato Tacos

Pre-char the poblanos a day ahead to save time. Store them in a sealed container in the fridge.

Don’t over-fry the tortillas—they should be crisp around the edges but still soft enough to fold without breaking.

Use a cast iron skillet for the potatoes for maximum crispiness.

Double the recipe—these tacos reheat well and are perfect for lunch the next day.

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🍽️ Serving Suggestions

To turn these tacos into a full meal, serve them with:

A side of Mexican rice or refried black beans

Fresh salsa verde or chipotle crema

Pickled red onions for a sharp contrast

A squeeze of lime juice and sprinkle of cilantro

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💬 Final Thoughts: Why You’ll Keep Coming Back to This Recipe

These Potato Tacos with Roasted Poblanos are the kind of dish that surprises you with simplicity yet delivers layers of flavor. With just a handful of ingredients, you create something deeply flavorful, customizable, and satisfying.

Perfect for Meatless Monday, taco night, or any night you want something quick yet delicious. Once you try them, they’ll become a staple in your rotation.

Pin it, share it, or print it—this is one recipe worth keeping. 🌮✨

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lanoTacos for a chance to be featured!

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