{"id":27752,"date":"2023-08-28T14:28:02","date_gmt":"2023-08-28T14:28:02","guid":{"rendered":"https:\/\/mrhealthyalternative.com\/?p=27752"},"modified":"2023-08-28T14:28:02","modified_gmt":"2023-08-28T14:28:02","slug":"potato-green-chile-tacos","status":"publish","type":"post","link":"https:\/\/mrhealthyalternative.com\/?p=27752","title":{"rendered":"POTATO GREEN CHILE TACOS"},"content":{"rendered":"<div class=\"63d509947b33dea96ed9a09b2482b63d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<div data-type=\"_mgwidget\" data-widget-id=\"1554417\">\r\n<\/div>\r\n<script>(function(w,q){w[q]=w[q]||[];w[q].push([\"_mgc.load\"])})(window,\"_mgq\");\r\n<\/script>\r\n\n<\/div>\n<p>POTATO GREEN CHILE TACOS<\/p>\n<p><strong>Ingredients for Potato and Green Chile Tacos:<\/strong><\/p>\n<p>1.5 lbs petite boiling potatoes, cut in half<\/p>\n<p>3 tablespoons of olive oil, plus some more for frying the tortillas<\/p>\n<p>1 petite white onion, sliced finely<\/p>\n<p>6 average poblano peppers, charred and skinned<\/p>\n<p>A pinch of salt<\/p>\n<p>8 oz of crumbled Mexican queso fresco or alternatives like goat cheese or feta<\/p>\n<p>16 epazote leaves, finely cut (optional)<\/p>\n<p>8-12 corn tortillas, crisped lightly in olive oil<\/p>\n<p><strong>Guide to Crafting Potato and Green Chile Tacos:<\/strong><\/p>\n<p><strong>Step 1:<\/strong><\/p>\n<p>Place the potatoes in salted water ensuring they&#8217;re submerged. Boil until they soften, roughly 15 minutes.<\/p>\n<p>After boiling, allow them to cool under tap water. Once cooled, peel and dice them into small pieces.<\/p>\n<p><strong>Step 2:<\/strong><\/p>\n<p>Pour the oil into a sturdy skillet and heat over a medium flame.<\/p>\n<p>Toss in the sliced onions and diced potatoes. Fry while stirring occasionally, ensuring they don&#8217;t stick, until they attain a deep brown hue. This should take between 10 to 15 minutes.<\/p>\n<p><strong>Step 3:<\/strong><\/p>\n<p>As the potato mix is frying, deseed the charred poblanos and coarsely cut them.<\/p>\n<p>Mix these chopped poblanos with the frying potato mix. If you have epazote, add it now and season the mixture using salt.<\/p>\n<p>Switch off the heat and blend in the cheese.<\/p>\n<p><strong>Step 4:<\/strong><\/p>\n<p>In a separate pan, fry the corn tortillas using olive oil on medium heat.<\/p>\n<p>Once done, stuff them with the potato mixture, fold, and serve with a sauce of your choice.<\/p>\n<p><strong>Common Queries:<\/strong><\/p>\n<p><strong>1. Can I switch out the cheese in this recipe?<\/strong><\/p>\n<p>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&#8217;s overall taste and consistency.<\/p>\n<p><strong>2. Is epazote a crucial ingredient?<\/strong><\/p>\n<p>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.<\/p>\n<p><strong>3. Can I char the poblanos ahead of time?<\/strong><\/p>\n<p>Yes, you can. After roasting the poblanos, store them in a sealed container and refrigerate. Use them when you&#8217;re ready to prepare your tacos.<\/p>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>POTATO GREEN CHILE TACOS Ingredients for Potato and Green Chile Tacos: 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 &#8230; <a title=\"POTATO GREEN CHILE TACOS\" class=\"read-more\" href=\"https:\/\/mrhealthyalternative.com\/?p=27752\" aria-label=\"Read more about POTATO GREEN CHILE TACOS\">Read more<\/a><\/p>\n","protected":false},"author":12,"featured_media":27754,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[109,129],"tags":[],"class_list":["post-27752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-recipes","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/mrhealthyalternative.com\/index.php?rest_route=\/wp\/v2\/posts\/27752","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mrhealthyalternative.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mrhealthyalternative.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mrhealthyalternative.com\/index.php?rest_route=\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/mrhealthyalternative.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27752"}],"version-history":[{"count":1,"href":"https:\/\/mrhealthyalternative.com\/index.php?rest_route=\/wp\/v2\/posts\/27752\/revisions"}],"predecessor-version":[{"id":27755,"href":"https:\/\/mrhealthyalternative.com\/index.php?rest_route=\/wp\/v2\/posts\/27752\/revisions\/27755"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mrhealthyalternative.com\/index.php?rest_route=\/wp\/v2\/media\/27754"}],"wp:attachment":[{"href":"https:\/\/mrhealthyalternative.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mrhealthyalternative.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mrhealthyalternative.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}