Crispy Potato Tacos

Adapted from So Much Food Blog.

Ingredients:

• Poblanos or Anaheim peppers, roasted and diced
• 1 lbs. Yukon gold potatoes, peeled and chopped
• 1 TBSP olive oil
• 1 small white onion, diced
• 1 tsp. chili powder
• 1 tsp. smoked paprika
• 1/2 tsp. ground cumin
• 3/4 tsp. garlic powder
• 1/2 tsp. dried oregano
• 1 TBSP lime juice
• 1/4 c. cilantro, chopped
• Salt to taste
• 6 corn tortillas
• 1 c. Oaxaca or mozzarella cheese, shredded and divided
• Vegetable oil to brush tacos
• Toppings: shredded lettuce, chopped tomatoes, crumbled cotija cheese, salsa

Directions:

1. Broil peppers in oven until charred. Once charred, place peppers in a Ziploc bag and let the peppers steam for 15 minutes. After 15 minutes, remove peppers from the bag and peel the skins off and deseed the peppers, then dice and set aside.
2. Preheat oven to 425F and lightly oil a baking sheet.
3. Add the potatoes to a sauce-pot and cover with cold water. Season with salt. Bring to a simmer and simmer for 10-15 minutes, until the potatoes are fork tender. Drain them and let them cool a bit. Transfer to a mixing bowl.
4. While the potatoes cook, heat the olive oil in a skillet and saute the diced onions for 2-3 minutes, until softened. Add the onions to the potatoes and add all the spices. Mix well until the potatoes are the texture of clumpy mashed potatoes and then add 1/4 – 1/2 c. shredded cheese and the roasted peppers, if using, and mix to combine. The potato mixture should be fairly spreadable. Season to taste with salt and pepper.
5. Microwave tortillas until soft and pliable.
6. Lay a tortilla flat on a work surface. Gently spread about 1/4-1/3 c. of filling on one side of the tortilla. Sprinkle with some of the shredded cheese and fold into a half moon. Press down so that the tortilla sticks to the potato and stays closed.
7. Lay the tacos in a single layer on the prepared baking sheet and then brush the tops of the tacos with the vegetable oil.
8. Bake for 12-15 minutes, or until crispy.

Crispy Potato Tacos: