Potato Tacos with Spicy Green Peppers

Ingredients

1.5 pounds small boiling potatoes, cut in half
3 tablespoons of olive oil, and extra for cooking the tortillas
1 small white onion, thinly sliced
6 regular poblano peppers, roasted and peeled
A little bit of salt
8 ounces of crumbled Mexican fresh cheese, or you can use goat cheese or feta as substitutes
16 epazote leaves, finely chopped (if desired)
8-12 corn tortillas, lightly cooked in olive oil

Put the potatoes in salted water making sure they are covered. Cook until they become soft, about 15 minutes.
After boiling, let them cool with cold water. After they have cooled down, remove the skin and cut them into small pieces.
Pour the oil into a strong pan and heat it over medium heat.
Add the chopped onions and potatoes. Cook the ingredients in a pan, stirring them every so often to prevent them from sticking, until they turn a dark brown color. This will take around 10 to 15 minutes.
While the potatoes are cooking, remove the seeds from the roasted poblanos and roughly chop them.
Combine these diced poblano peppers with the fried potatoes. If you have epazote, put it in and add salt to the mixture.
Turn off the stove and mix in the cheese.
In another pan, cook the corn tortillas with olive oil over medium heat.
After filling them with the potato mixture, fold them and serve with a sauce you like.

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