Fingerling and Raja Tacos Recipe - Los Angeles Times

Ingredients

• 1/2 cup (120ml) extra-virgin olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon plus 1 tablespoon sea salt, plus more as needed
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried marjoram
• 1 1/2 pounds (680 grams) fingerling potatoes
• 1 large ear of corn
• 3 medium (10½ ounces/300 grams) poblano chiles
• Corn tortillas (preferably homemade)
• 2 cups (480ml) peanut oil
• Grated queso enchilado
• Mexican or Salvadoran crema