Potato filling for steamed tacos
Recipe type: Entree
Cuisine: Mexican
  • 1 pound (450 g) waxy potatoes, peeled and cut into ½-inch (13-mm) cubes
  • salt to taste
  • approximately 3 tablespoons vegetable oil
  • 2 tablespoon finely chopped white onion
  • 3 chilacas or poblano chilies, charred, peeled, veins and seeds removed, and torn or cut into narrow strips.
  • about 6 ounces (180 g) tomatoes, finely chopped, about 1 cup (250 ml)
  1. Barely cover the potatoes with water, add salt, and cook over medium heat for about 10 minutes - they should be half cooked. Drain and set aside.
  2. Heat the oil in a heavy skillet, add the drained potatoes, and fry, turning them over so that they brown evenly.
  3. Add the onion and chiles and continue frying for 1 minute more.
  4. Add the tomatoes and continue cooking until the mixture is well seasoned and fairly dry - about 5 minutes.
  5. Makes 1-1/2 cups
Recipe by Life in a Skillet: food, family, culture at https://lifeinaskillet.com/2012/01/meatless-monday-potato-filled-tacos/