• 1.5 pounds small cooked potatoes, halved
  • 3 tablespoons olive oil, plus some for frying tortillas
  • 1 small white onion, thinly sliced ​​
  • 6 medium poblano peppers, charred and peeled
  • A pinch of salt
  • 8 ounces chopped fresh Mexican queso or alternatives such as goat cheese or feta
  • 16 hepazine leaves, finely chopped (optional)
  • 8-12 corn tortillas, lightly fried in olive oil


  1. Place the potatoes in the salted water, making sure they are completely
  2. submerged. Cook until tender, about 15 minutes.
  3. After cooking, allow to cool under running water. Once cooled, peel and cut into pieces.
  4. Put the oil in a sturdy pan and heat over medium heat.
  5. Add the chopped onion and diced potatoes. Fry until golden brown, stirring occasionally to prevent sticking. It should take 10 to 15 minutes.
  6. While frying the potato mixture, remove the charred poblanos and chop them coarsely.
  7. Mix the chopped poblanos with the fried potato mixture.If you have hepazine, add it now and season the mixture with salt.
  8. Turn off the heat and stir in the cheese.
  9. In a separate pan, fry the corn tortillas in olive oil over medium heat.
  10. After cooking, fill with the potato mixture, assemble and serve with the sauce of your choice.

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