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1
Roast the guero and poblano chiles over heat until the skin blackens, then place them in a plastic bag to steam for a few minutes to make peeling easier.
2
Peel the potatoes and cut them into medium-sized pieces.
3
Heat oil in a pot and fry the potato pieces until they start to brown, seasoning with a pinch of salt.
4
Slice half an onion and add it to the potatoes, letting it cook until slightly browned.
5
Blend or grind the tomatoes, serrano chiles, and garlic together with salt and a bit of water until smooth.
6
Remove the steamed chiles from the bag, peel off the skin completely, remove all seeds, and slice into thin strips.
7
Add the sliced chile strips to the potatoes in the pot.
8
Pour the blended tomato and chile mixture into the pot, add enough water to make a brothy consistency, and adjust seasoning with salt.
9
Bring to a boil and add the cilantro and epazote, allowing it to simmer until all ingredients are fully cooked.
10
Cut the fresh cheese into small cubes and add it to the broth, simmering for a moment longer.
11
Remove from heat and let cool slightly before serving. Serve with warm tortillas on the side.
PrimedTableBETA
