Roasted Poblano Potato Tacos
- 2 1/2 pounds russet potatoes, peeled and cut into 2" cubes
- 2 poblano peppers
- 1/4 cup butter
- 1/4 cup milk
- 1 cup sour cream, plus more for serving
- 1 cup cheddar cheese, shredded
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground pepper
- 40 mini corn tortillas
- oil for frying
- salsa verde
- cilantro, chopped
- Place poblano peppers on a baking sheet. Place on the top rack of the oven and broil on high, turning periodically, until skin is charred, about 10 minutes per side.
- Transfer to a bowl and cover with plastic wrap to steam.
- When cool enough to handle, remove seeds and peels. Chop coarsely and set aside.
- In a large pot bring water to a boil. Add potatoes. Return to a simmer and cook until tender, about 15-20 minutes.
- Drain cooked potatoes and return them to the pot over low heat. Add butter and milk.
- Using a potato masher, mash until smooth.
- Stir in chopped roasted poblanos, sour cream, shredded cheese, salt, cumin, and pepper. Filling can be made up to two days in advance.
- Line a baking sheet with paper towels. Using a heavy-bottomed pot, heat 2-3 inches of oil over medium high heat.
- Fill tortillas with 2 tablespoons of potato filling into the center of each tortilla and fold in half.
- Fry in small batches, turning once, until golden, about 2-3 minutes per side.
- Transfer to a paper lined baking sheet to drain.
- Serve with sour cream and salsa verde. Garnish with cilantro.