1.5 lbs petite boiling potatoes, halved
3 tbsp olive oil, additional for frying tortillas
1 small white onion, finely sliced
6 medium poblano peppers, charred and skinned
Salt to taste
8 oz Mexican queso fresco (or goat cheese/feta)
16 finely chopped epazote leaves (optional)
8-12 corn tortillas
1. Preparing the Potatoes:
Submerge potatoes in salted water and boil until soft, about 15 minutes.
Cool under running water, then peel and dice.
2. Potato Mix: