Herbie Creative Recipes
Antique Taco Potato-Poblano Tacos
Smashed Fingerling and Poblano Tacos with Tres Queso Crust
Smashed fried fingerlings and tender poblanos tucked into corn tortillas with a crisp Chihuahua, smoked Gouda, and cheddar crust, then finished with chipotle crema, fried potato skins, and green onion.
Created August 13, 2026
Instructions
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Blend the sour cream, chipotles in adobo, and lemon juice until smooth. Season with salt, cover, and chill while you prepare the tacos.
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Stir all of the potato spice ingredients together. Break up any clumps and set the blend aside.
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Drain the russet skins well and pat them completely dry so the oil does not spit. Heat a few inches of vegetable oil to 250°F. Fry the skins until golden and crisp, then lift them onto a rack or paper towels. Toss with Tajín and salt while hot and cool on parchment.
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If the fingerlings are not already cooked, boil or steam them until a knife slips through easily. Drain and let them steam dry. Set each potato on a board and press it firmly with your palm until crushed but still chunky.
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Heat a flat griddle to 350°F. A well-seasoned cast-iron or carbon-steel skillet works too. In a separate large skillet, heat the 3/4 cup vegetable oil over medium-high heat.
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Lay the crushed fingerlings in the hot oil and fry until deeply browned on the first side. Sprinkle with half of the potato spice, flip, and season with the remaining spice. Add the sautéed poblanos, toss gently, and taste for salt. Keep warm.
Prep -
Mix the Chihuahua, smoked Gouda, and cheddar. Working in batches, sprinkle the cheese on the griddle in 12 small tortilla-size discs. Immediately set a corn tortilla over each disc. Cook until the cheese melts into a lacy, crisp cracker crust attached to the tortilla.
Cooking -
Flip each tortilla cheese-side-up onto a platter. Divide the potato-poblano mixture among the tortillas. Finish with chipotle crema, crisp potato-skin shards, and sliced green onion. Serve right away.
Notes
- Adapted from Chef Rick Ortiz of Antique Taco, Chicago.
- Peel the russets in wide strips for the crisp skins. Refrigerate the potato flesh in water and use it for mash, soup, or another meal.
- A restaurant flattop makes the cheese crust easy, but a well-seasoned carbon-steel or cast-iron griddle works at home.
- Work in batches so every cheese disc has room and the tortillas can come off the heat as soon as the crust turns crisp.
- Fresh corn tortillas match the Antique Taco style. Small flour tortillas also work if that is what you prefer.
- The potato spice makes more than you may need. Store the remainder in an airtight jar for roasted potatoes, fries, or grilled vegetables.
Reviews
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That crisp tres queso crust makes the smashed potato and poblano filling impossible to put down.