Step 1

Roast the poblanos over the flames of a gas stove or under the broiler, turning occasionally, until the skin is blackened and burnt all over. Put the peppers in a bowl and cover. Set aside for several minutes until cool enough to handle. The steam will loosen their skin, peel the poblanos, remove the stem and seeds, and slice into thin strips. Set aside.

Step 2

Meanwhile, place the potatoes in a pot and cover with water. Cover and bring to a boil, lower the heat to a simmer to cook until the potatoes are easily pierced with a fork, about 5-8 minutes. Drain and set aside.

Step 3

In a large skillet over medium heat add 1 tablespoon of oil. Add the onions and a pinch of salt and sauté for 5-7 minutes until they start to soften and turn a golden color.

Step 4

Add the roasted poblano strips, minced garlic, the oregano, a pinch of salt, and black pepper. Sauté for another 3-4 minutes.

Step 5

Add the remaining 1 tbsp of oil and the cooked potatoes to the skillet along with 1 teaspoon of salt, and fry for about 5 minutes, only stirring once or twice so the potatoes can brown.

Step 6

Serve on warmed corn tortillas with a drizzle of creamy Mexican chipotle sauce and minced cilantro and onion (if desired).