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Crispy Potato and Poblano Tacos

Marcela Valladolid's Crispy Potato and Poblano Tacos
Marcela Valladolid's Crispy Potato and Poblano TacosTODAY
Cook Time:
20 mins
Prep Time:
20 mins
12-16 tacos

Chef notes

The whole family will love these! Even if you're not a vegetarian, you won't miss the meat in these hearty and flavorful — and easy to make — tacos.

Technique tip: Warm the tortillas before serving them is essential. Heating makes them pliable and ensures they won't crack when you fold them over.


  • 1 pound Yukon gold potatoes, quartered
  • 1 teaspoon salt, plus more to taste
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter, divided
  • 3 fresh poblano chiles, charred under the broiler, peeled and cut into 1/2-inch strips
  • 2 cloves garlic
  • Freshly ground black pepper
  • 12-16 corn tortillas, warmed
  • 1/2 cup vegetable oil, for frying



Place the potatoes and salt in a large, heavy pot and cover with cold water. Bring to boil and then decrease heat to a simmer, until the potatoes are tender, about 15–20 minutes.


While the potatoes are cooking, heat the cream and 2 tablespoons of butter in small saucepan until the butter is melted and the cream is hot but not boiling. Turn off the heat and let cool slightly; transfer to a blender and add the charred poblano strips and garlic. Process until smooth and season to taste with salt and pepper.


Drain the potatoes and return to the pot. Add the poblano cream and mash until smooth.


Spread 2 tablespoons of the potato-poblano mixture over half of each tortilla and fold over to form a taco. Heat the oil and remaining 1 tablespoon butter in a medium skillet over medium-high heat. Working in batches, add the tacos to the oil and fry, turning once, until golden brown and crisp, about 3 minutes per side; serve immediately.