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1
Cut the prepared poblano and serrano chiles into 1/4-inch-thick strips (rajas); set aside.
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2
Have a bowl lined with paper towels ready.
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3
In a large, heavy-bottomed pot, add 1 1/2 cups of the clarified butter plus the 1/2 cup vegetable oil and heat over medium-high heat until it reaches 350F on a deep-fat thermometer.
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4
Add the potatoes and fry until golden, stirring them once or twice, about 12 minutes (they will lose about one-third of their volume).
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5
The temperature will drop when you add the potatoes; when it returns to 350F, decrease the heat slightly.
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6
Be careful not to burn the potatoes or the oilthe butter-oil mixture should show small, not large, bubbles.
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7
While the potatoes fry, in a skillet, heat the remaining 2 tablespoons clarified butter over low heat and saute the diced onion until it begins to caramelize, about 10 minutes.
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8
When the onion is fully cooked, increase the heat to medium-high and cook a little more to brown the pieces.
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9
When the potatoes are done, transfer them to the paper towellined bowl to drain off any excess oil.
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10
When they are drained, but still hot, transfer to a serving bowl, dust with chile powder and salt, then add the cooked onions and poblano and serrano chile strips and toss to mix all together; keep warm.
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11
Whisk the eggs with 2 tablespoons of the melted butter until the whites and yolks are mixed well.
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12
In a large, heavy nonstick skillet, add the remaining 2 tablespoons melted butter, pour in the egg mixture, and cook, turning constantly with a spatula, until the eggs are just set, but still very wet, about 2 minutes.
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13
Remove from the heat and transfer to a bowl so they dont cook further, cover, and keep warm.
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14
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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15
Divide the potato mixture equally between the tortillas and top with scrambled eggs, chopped green onion, and crema.
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16
Grab, fold, and eat right away.
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17
Or build your own taco: lay a tortilla, open face, in one hand.
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18
Spoon on some potatoes and eggs, top with green onion and crema, fold, and eat right away.
