These Potato Green Chile Tacos are the perfect blend of comfort food and bold, spicy flavors. The crispy potatoes, infused with the heat of green chiles, are wrapped in soft tortillas for a deliciously satisfying meal. Whether you’re looking for a meatless option or just craving something unique, these tacos deliver an irresistible mix of textures and tastes that will keep you coming back for more.
Ingredients:
- 4 medium potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-2 green chiles, finely chopped (adjust for spice level)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1/2 cup vegetable broth or water
- 1/2 cup chopped cilantro
- 8 small corn tortillas
- 1/4 cup crumbled queso fresco (optional)
- 1/4 cup sour cream or Mexican crema (optional)
- Lime wedges, for garnish
Instructions:
- Begin by heating the olive oil in a large skillet over medium heat.
- Once the oil is hot, add the diced potatoes to the skillet. Stir occasionally to ensure they cook evenly and turn golden brown on all sides. This should take about 10-12 minutes.
- While the potatoes are cooking, chop the onion, garlic, and green chiles. Set them aside.
- Once the potatoes are crispy and golden, add the chopped onion to the skillet. Sauté for 2-3 minutes until the onion becomes soft and translucent.
- Add the minced garlic and chopped green chiles, then stir everything together. Let it cook for another 2 minutes to bring out the flavors.
- Sprinkle the cumin, paprika, salt, and pepper over the mixture. Stir well to ensure the potatoes are evenly coated with the spices.
- Pour in the vegetable broth or water to deglaze the pan, scraping up any flavorful bits stuck to the bottom of the skillet. Let it cook for another 5 minutes, allowing the liquid to reduce and infuse the potatoes with more flavor.
- Once the potatoes are tender and well-seasoned, stir in the chopped cilantro for a fresh burst of flavor. Remove the skillet from heat.
- Warm the corn tortillas in a separate skillet over low heat for about 1 minute per side, or until soft and pliable.
- To assemble the tacos, spoon a generous portion of the potato and green chile mixture onto each tortilla.
- If desired, top with crumbled queso fresco and a dollop of sour cream or Mexican crema for added creaminess.
- Serve the tacos with lime wedges on the side for a tangy finish.
Conclusion: These Potato Green Chile Tacos are an easy and delicious way to enjoy the bold flavors of green chiles combined with the comforting texture of crispy potatoes. Perfect for a quick weeknight dinner or as a flavorful vegetarian option for Taco Tuesday, this recipe is sure to be a hit with everyone at the table.