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Potato and Green Chile Tacos |
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Serves: 8
Print this Recipe
(Tacos con Papas y Rajas)
Category: Folded and Wrapped Tortilla Snacks
Makes 8 small tacos
Cuernavaca, near Mexico City, is a welcome retreat for a day or overnight visit. The vast public market is not to be missed and the fondas (food stalls) turn out an incredible selection of things to eat and drink. Soft warm corn tortillas filled with potatoes, chiles, and fresh salsa especially pleased me, and they are easy to make at home.
3 small red or white potatoes (4 ounces each)
3 large poblano chiles, roasted, seeded, peeled, and veins removed (see directions
1 tablespoon vegetable oil or olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon dried oregano (Mexican variety preferred), crumbled
8 (6- to 7-inch corn tortillas
Salsa (red or green), purchased or homemade
1. Cook the potatoes in water to cover until tender, 12 to 15 minutes. Peel the potatoes and finely dice or chop them. Put in a bowl. Cut the chiles into short thin strips (1/4 × 1 inch). Add to the bowl of potatoes. In a large nonstick skillet, heat the oil over medium heat and cook the onion until it starts to brown, about 4 minutes. Add the potatoes, chiles, salt, and oregano. Cook, stirring, until completely heated through, about 3 to 4 minutes.
2. Heat a medium, dry skillet over medium heat and soften the tortillas, 1 at a time, turning until pliable and hot. Cover the heated tortillas with a clean kitchen towel to keep soft and hot. To assemble, spoon about 3 tablespoons of the potato mixture and 1 tablespoon of salsa on half of each tortilla. Fold in half. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Potato and Green Chile Tacos comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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