Tacos & Tostadas/

Potatoes and Green Chile Tacos

Papas con Rajas
Serve this with soft corn tortillas for making tacos, or leave out the tortillas altogether and serve it as a side.
Servings: 4to 6 tacos (from 1 1/2 cups of filling)



Simmer the potatoes in salted water to cover until tender, about 15 minutes. Drain, cool under running water, peel and cut into 1/4-inch dice.

Heat the lard or oil in a heavy medium-size skillet over medium. Add the onion and potato, and fry, stirring regularly to ensure that nothing sticks to the pan, until the mixture is richly browned, 10 to 15 minutes.

While the potatoes are browning, seed the chiles and slice them into 1/8-inch strips. Stir them into the potato mixture and season with salt, usually about a 1/2 teaspoon. Remove the mixture from the heat and stir in the cheese. Scrape into a small dish and serve with tortillas for making tacos.



  1. Hello Mr. Bayless,
    I enjoy your show, your one of the only that make Mexican cooking with real ingredients fun for the average person. As I am Basque and enjoy the style of food you prepare, I am a rooky . I can’t seem to find a recipe for abadado pork tacos that is like street tacos. I think ots a type of pepper maybe dried, can you please lead me in the correct direction ? Thank you from a Basco in Idaho
    . Joseph

  2. My baby brother’s 45th birthday is coming up soon – His Favorite is Carnitas please do you have a recipe I can start practicing with I want it perfect! “Rick” is my go to guy! I’m a pretty good cook by my own right – but have only had authentic carnitas once – please help Thank you —Leonor Duran

    1. Hi Leonor,

      Here’s the recipe.

      You need exactly two ingredients and a couple of hours, largely unattended. Happy birthday to your brother. Let us know how it goes!

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