Roast the chiles: There are lots of ways to roast chiles. You can roast them on a grill or bake them in an oven. When roasting your chiles, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. Make sure they get blackened all over, then put them in a bowl, cover the bowl with a lid or plastic wrap and let them steam. When the chiles have cooled to touch, use your fingers or a dampened paper towel to strip off the charred skin. Cut them open, remove and discard the stem, seed pod and inside veins. Cut the poblanos into strips and set aside.
(I did this a day ahead, wrapped the diced poblanos up and refrigerated overnight to save time the day I made the tacos)
Meanwhile, put the potatoes into a small pot covered with cold water; season with salt, to taste. Bring the potatoes to a simmer over medium-high heat. Cook until tender, about 5 to 6 minutes; drain.
In a large non-stick pan, heat 2 tablespoons of the butter over medium-high heat. Add the potatoes and cook until golden and crisp, about 5 minutes per side. Remove them from the pan; while they are still hot, season with salt and allow to drain on paper towels.
Add the remaining two tablespoons of butter to the same pan used to cook the potatoes, over medium-high heat. Stir in the garlic; cook 1 minute. Add the onions and saute, until golden, about 5 to 7 minutes. Add the mushrooms, saute until tender, about 5 to 7 more minutes. Add the roasted poblanos, sour cream, and lime juice; stir until warmed through, about 2 minutes. Sprinkle with cilantro and season with salt and pepper, to taste.
Serve the vegetable mixture immediately inside tortillas with feta cheese, extra fresh cilantro and extra lime juice.
Notes
Save Time! Roast the poblanos and cook the potatoes the day before and refrigerate overnight.Recipe adapted from Food Network Kitchen
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