Fried Potato Roasted Poblano Street Tacos

Last week by chance I came across an Instagram post of  fried potatoes and roasted poblanos. And then while speaking to my manicurist she mentions her love for fried potato & onion sandwiches. It was easy to wrap my head around fried potatoes, my Granny’s speciality. But in a sandwich? I tried the sandwich and it was pretty darn good … maybe needed a little mustard. Anyway, this got me thinking about a street taco filling. Yep! “That’s the ticket,” Granny would say.

You can use Ortega Fire Roasted Green Chiles instead of the poblanos. If you are thinking the roasting process might be a hassle it’s really not. I just use my electric burner on medium. Set the peppers right on the burner with the stem toward the outer rim of the burner to grab and move about easily, and roast all sides. It goes quickly and is safe as long as you are right there attending. Not for the accident prone. View here at my Eggplant Appetizer roasted the same way. If you wish to use the oven method follow the instructions in this post for roasting peppers, Burritos, Enchiladas and Tomatillo Sauce.

Recipe

2 Tablespoons olive oil
2 Large potatoes-peeled & cubed
2 Poblano peppers-roasted and then roughly chopped with stems and seeds removed ahead
I medium yellow onion-diced
2 Cloves of garlic-minced
Salt and Pepper
12 Small flour tortillas-Street Taco size

Garnish options: Mexican sour cream, salsa, and cilantro
(Try my fresh salsa here.)

Heat oil over medium/high heat in a large skillet. Add onions and potatoes and cook until golden and potatoes are cooked through.

Add roasted poblanos and garlic. Cook an additional couple of minutes.

Heat tortillas in the oven wrapped tightly or skillet individually. I like to layer over filling in skillet until pliable.

Spoon filling into tortilla and wrap in foil as a street taco or serve in a dish as my photo.

Enjoy!

Now for my Fried Potato Sandwich

Makes 2 sandwiches.

1 Tablespoon olive oil
1 Large potato-peeled & sliced thin
1/2 Medium yellow onion-chopped
Salt and Pepper
4 Slices of (your choice) bread
Your favorite spread

Optional: Crumbled cooked bacon bits or shredded cheese

Fry the potatoes and onions in the olive oil over medium/high heat until browned on both sides, and potatoes are cooked through.

Toast bread and slather with favorite spread. Layer the potatoes over the toast. Sprinkle with options or not.