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Potato & Rajas Tacos

Rita Maas

Yield: Yields enough for 12 small tacos.

Though cream may seem a little unexpected, a thick, slightly sour version plays an important role in Mexican cooking, adding a luxurious silkiness to special dishes. Here we use regular heavy cream and add shredded cheese for flavor and as a thickener.


  • 3 medium boiling potatoes, peeled and cut into 1/2-inch cubes   
  • 2 medium onions, halved and cut into 1/4 -inch slices
  • Salt and freshly ground black pepper
  • 4 medium red bell peppers, roasted, peeled, seeded, and julienned
  • 4 medium poblano chiles, roasted, peeled, seeded, and julienned
  • 1 cup heavy cream
  • 3/4 cup shredded manchego or Monterey Jack cheese
  • 2/3 cup grated queso añejo, Romano, or Parmesan cheese

Nutritional Information

  • Nutritional Sample Size filling for one taco
  • Calories (kcal) : 210
  • Fat Calories (kcal): 150
  • Fat (g): 16
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 40
  • Sodium (mg): 230
  • Carbohydrates (g): 12
  • Fiber (g): 2
  • Protein (g): 5


  • Bring a medium saucepan full of salted water to a boil. Add the potatoes and cook just until tender, 6 to 8 minutes. Drain, pat dry, and spread in a single layer on a baking sheet to cool.
  • Heat the oil in a large skillet over medium heat. Add the onions, season with the salt and pepper, and cook, stirring occasionally, until they soften and turn golden, 15 to 18 minutes. Stir in the roasted red peppers and poblanos. Add the cream; bring the mixture to a boil, reduce the heat, and let the mixture simmer it until begins to thicken, about 4 minutes. (You can make the filling up to this point a day or two ahead. Cover and refrigerate. Reheat gently over medium-low heat when ready to serve.) Stir in the grated cheeses. Add the potatoes and cook, stirring occasionally, until heated through.


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Reviews (2 reviews)

  • cookykamp | 10/24/2018

    P.S. I used Hatch Green Chiles in place of the poblanos, as here in El Paso, Hatch Chiles rule!

  • cookykamp | 10/24/2018

    I saved this to my recipe box over 20 years ago and never made them...I don't know what I was waiting for. THESE ARE FANTASTIC! The flavors are out of this world! Creamy, chile, cheesy goodness packed into a taco! Who'd have thought? I served these in soft corn tortillas, which I filled, folded over to enclose the filling and pan fried them a bit. Served with a green tomatillo salsa...it brightened the flavor even more. This is now going down as one of my favorite tacos ever!

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