Tacos De Rajas Con Papa (Poblano & Potato Tacos)


Tacos De Rajas Con Papa (Poblano & Potato Tacos)

  • 6 Poblano Peppers
  • 1 Large Russet Potato (peeled)
  • 1 White Onion (thinly sliced)
  • 3 Tbsp Unsalted Butter
  • 1 Tsp Sea Salt (more to taste)
  • 1/4 Sour Cream (room temperature)
  • 16 Small Corn Tortillas (or 8 regular corn toritllas)
  • 1/3 Cup Cotija Cheese (crumbled)
  • 1/4 Cup Cilantro Leaves (garnish)

For Poblano Peppers

  1. Preheat oven to 425 degrees.
  2. Rub peppers with olive oil, lay them flat on a baking sheet and roast for 30-35.
  3. Once the peppers are blistered and slightly charred. Place the peppers in a bowl covered in plastic wrap or a plastic bag, close it tightly and let them sweat for 20 minutes.  Peel, remove seeds and cut into thin slices, set aside.


  1. In a small saucepan cover the potato with water and bring to a boil. Continue to cook until fork tender, let cool. Dice potato and set aside. 


  1. In a large skillet, add the butter and onion and cook over low-medium heat until onion are soft and translucent about 8-10 minutes.
  2. Add the poblano peppers, potato, and gently stir occasionally for 10 minutes. Season with salt, add sour cream and heat for another 2-3 minutes, just until the sour cream begins to bubble.
  3. Warm tortillas and fill with poblano and potato mixture. Garnish with cotija cheese, cilantro and enjoy!