2 pounds russet potatoes, peeled and large diced
1 small yellow onion, thinly sliced
4 cloves garlic, minced
1 poblano pepper, thinly sliced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon cornstarch
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon black pepper
2 teaspoons salt
1 tablespoon butter (optional)
1 tablespoon canola oil (use 2 tablespoons if not using butter)
For Tomatillo Salsa Verde:
2 cups canned stewed tomatillos (or stewed tomatoes if you prefer a red salsa)
2 tablespoons chopped cilantro
1 tablespoon lime juice
1 teaspoon minced jalapeno, seeds removed
2 tablespoons roughly chopped green onion
½ teaspoon salt
Suggested Taco Toppings:
Shredded cabbage or lettuce
Cilantro onions (half chopped cilantro, half chopped onions)
Sour cream
Cotija cheese
Lime wedges
Sliced avocado
Pickled jalapenos
Warmed corn or flour tortillas
In a large resealable plastic bag, add everything from potatoes to canola oil. Close bag tightly and shake until potatoes are coated. Drop into a 6-quart slow cooker.
Cover and cook on high for 4 hours, or until potatoes are tender inside.
To make tomatillo salsa verde: Add canned tomatillos (or tomatoes), cilantro, lime juice, jalapeno, green onion and salt into a blender. Blend until smooth.
Build your tacos as you like on warmed flour or corn tortillas, topping with salsa verde and whatever else you desire.
Pro tip: If you're in a rush or don't have all the spices on hand, use 1 packet of taco seasoning in place of the spices, cornstarch and salt.
Note: This recipe can easily be made vegan by eliminating the butter along with the cheese and sour cream toppings.