Easy Potato Tacos

• 1 1/2 pounds red bliss potatoes
• 1 poblano chile, roasted, peeled, seeded and minced
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1 Spanish onion, sliced
• 1 tablespoon sugar
• 1 tablespoon red wine vinegar
• 1 jalapeno, seeds and stem discarded, minced
• 1 tablespoon roasted garlic
• 1 cup Manchego cheese, grated
• 1 cup cabbage, finely shredded
• Kosher salt and freshly ground black paper to taste
• 8 6-inch corn tortillas
• canola oil, for frying

1. Preheat oven to 375 degrees.
2. Place the potatoes in a roasting pan in the oven for 1 hour, until tender when pierced with a knife.
3. Cool until they are manageable, then peel them, discarding the skins.
4. Combine 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet and set over medium-high heat.
5. Add the onion and saute for about a minute.
6. Add the sugar and the vinegar and continue to saute for about 4 minutes, until the onions begin to caramelize and are completely soft.
7. Add the jalapeno and continue to saute 1 more minute.
8. Remove from the heat and reserve.
9. Add the remaining tablespoon of oil to a saute pan and saute the cabbage until it wilts, about 2 minutes.
10. Season with salt and pepper to taste.
11. Mash the potatoes with the roasted garlic and remaining butter.
12. While the potatoes are still hot, stir in the cheese, onion, poblano and the cabbage.
13. Season with salt and pepper to taste.

red bliss potatoes, poblano chile, olive oil, butter, onion, sugar, red wine vinegar, stem, garlic, manchego cheese, cabbage, kosher salt, corn tortillas, canola oil

Taken from www.foodrepublic.com/recipes/easy-potato-tacos-recipe/ (may not work)