potato and green chile tacos

El Cid has been with me every step of my Chicago way. It was one of the first restaurants I ever went to here. When I got back from the post-college month in Europe, getting on the el from O'Hare, I went straight to the restaurant for a burrito. Birthdays have been celebrated, break ups mourned- their strong margaritas are good for both.

For the past couple of years I've fallen into a delicious rut with El Cid. My order is one avocado taco and one potato taco. Now, the avocado one is a no-brainer to make, but I was always curious about the potato.

Recently I came across Rick Bayless' recipe for potato and green chile taco filling. I gave it a shot and completely loved it. I'm not giving up El Cid yet, but since I no longer live around the corner from them, this will keep me happy in the winter months. You know, until their patio reopens.

Soft Taco Filling: Potatoes and Green Chiles

2 small (about 6 ounces total) boiling potatoes like the red-skinned ones, halved
1 1/2 tablespoons lard or vegetable oil
1/2 small onion, thinly sliced
3 medium, fresh chiles poblanos, roasted and peeled
Salt, about 1/2 teaspoon
3/4 cup (about 3 ounces) crumbled Mexican queso fresco or other fresh cheese like mild domestic goat or farmer's cheese *I've never added the cheese and it's still really good*

1.   The potatoes.   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.

2.    Fry the mixture.   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 nicely 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, season with salt, remove from the fire and stir in the cheese. Scrape into a small dish and cool before using.