Tacos de Canasta filled with Chile Potatoes & Cheese

INGREDIENTS

large poblano pepper (previously roasted)

3 tbsp

olive oil (plus more for brushing tortillas)

large white potatoes (peeled and sliced into 1/2 cubes (about 4 cups))

1/2 cup

white onion (diced)

2 cloves

garlic (minced)

Salt and pepper (to taste)

guajillo peppers

4 cups

water

to 2 chipotlés in adobo (depending on heat level)

1 tsp

cumin

1 tsp

oregano

1/2 tsp

smoked paprika

1 1/2 tbsp

red wine vinegar

1 cup

chicken broth

1 1/2 cups

chihuahua or jack cheese (shredded)

corn tortillas

grapeseed or canola oil

medium white onion (sliced thin)

parchment paper

large plastic bag

roma tomatoes (sliced or diced)

3 cups

lettuce (shredded)

1 cup

salsa (homemade or store bought)

pickled hot peppers with carrots