Hey there! So, let me tell you about these Potato Tacos with Green Chilies. I first stumbled upon this idea when I was trying to whip up something quick, with just what I had in the pantry (you know those days when you just can’t be bothered to go grocery shopping). Anyway, they turned out so good that now I make them on purpose!
Why You’ll Love This
I make these whenever I need a mood-lifter. Seriously, my family goes crazy for them because they’re spicy, comforting, and a little bit unexpected – maybe it’s the green chilies, which I swear bring everything to life! There was this one time when I tried to make them with sweet potatoes instead of regular ones, but let’s just say that experiment wasn’t a resounding success.
What You’ll Need
- 4-5 medium potatoes – I sometimes use red potatoes if that’s what’s in the pantry.
- 1 can of diced green chilies – My grandmother always insisted on the Hatch brand, but honestly any version works fine.
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin – or a bit more if you like it.
- Salt and pepper to taste
- Corn tortillas – Or flour ones if that’s your jam.
- Grated cheese – optional, but I mean, who am I kidding? It’s always cheese time.
How to Make ‘Em
- Peel and chop those potatoes into small cubes. Think bite-sized, but don’t be too fussy.
- Boil them in salted water until they’re tender (around 10 minutes). This is usually where I sneak a taste, just to be sure.
- While the potatoes are getting soft, sauté the onion and garlic in a bit of oil until they’re soft and smell delightful.
- Drain the potatoes and add them to the pan with the onions. Toss in the green chilies and cumin; stir it all together and let it cook for a few more minutes. Don’t worry if it looks a bit weird at this stage – it always does!
- Heat your tortillas on a griddle or directly over the flame if you’re feeling brave.
- Fill each tortilla with the potato mixture, sprinkle with cheese, and wrap ’em up. And there you go!
Notes and Discoveries
If you find your tacos are a bit dry, a drizzle of lime juice or a spoonful of sour cream really does the trick. Oh, and if your potatoes are sticking to the pan, a splash of water usually saves the day.
Mix It Up – Variations
I’ve tried adding corn kernels to the mix, which was surprisingly tasty. On another occasion, I went wild with some leftover chorizo, and it was a hit! Just don’t try adding tomatoes – trust me, they make everything soggy.
Don’t Have the Right Gear?
If you don’t have a griddle, a simple frying pan works just fine for warming up tortillas. Or, just wrap them in a damp towel and microwave them for a few seconds.
Storing These Beauties
In theory, you can store these in an airtight container in the fridge for a couple of days—though honestly, in my house, they never last more than a day!
Serving Suggestions
I love serving these with a side of refried beans and maybe a little avocado on the side. It’s a bit of a tradition around here to have tacos with a cold soda, but you do you!
Pro Tips from My Kitchen
Don’t rush the potato boiling step. I once tried speeding things up and ended up with crunchy potatoes. Not great!
Questions I Get Asked
Can I use canned potatoes? Honestly, I wouldn’t recommend it; fresh is best here.
What if I’m out of green chilies? You could use jalapenos, but they’ll definitely add more heat!
Can I freeze them? I tend to think they’re better fresh, but you can give it a try. Just make sure they’re well wrapped to avoid freezer burn.