Begin by roasting your veggies for the salsas - preheat your oven to 425 degrees F. I roasted the veggies for both salsas on the same tray. For the salsa verde veggies, cut the tomatillos in half, and roast the 1/4 onion and garlic cloves as is (not chopped). For the salsa roja veggies, cut the roma tomatoes in half and keep the 1/2 onion and garlic cloves whole. Roast the veggies for about 20 minutes, keeping an eye on them at the end so they don't burn.

While the veggies are roasting, prep the baby potatoes - wash thoroughly and dry, then chop into bite sized pieces (I quartered mine). Lay on a baking sheet and drizzle with extra virgin olive oil (about 1-2 tbs), and sprinkle with a pinch of pepper and salt.

When the roasted veggies are done, stick the potatoes in the oven at the same temperature. Cook for about 20-30 minutes, flipping them halfway. When the potatoes are done they should be a nice, crispy golden brown.

Heat about 1/2 tbs olive oil in a skillet or sauté pan to medium-high heat. While pan is heating, julienne bell peppers and onion into thin slices. Once pan is hot, sauté veggie slices lightly for about 2-3 minutes.

Let the roasted veggies cool slightly. In a blender or food processor, combine roasted tomatillos, 1/4 onion, and 2 cloves garlic with 1/2 jalapeño chopped (keep seeds if you like spice, remove if you don't), plus 1/8 cup packed fresh cilantro, juice squeezed from 1 lime, and 1/2 tsp salt. Blend for about 30 seconds - 1 minute, or until roughly combined. Taste, and adjust salt and pepper as desired.

In a blender, combine 1 7-oz can adobo chiles, roasted roma tomatoes, 1/2 white onion, 3 cloves garlic, 1 tsp salt, and juice squeezed from 1 lime. Blend for about a minute, until ingredients are evenly mixed.

These tacos are best served fajita style, so everyone can build theirs how they like. I built mine with a few fajita veggies in the corn tortilla first, then the potatoes, then a few pieces of diced avocado. I drizzled both salsa on top, with some extra cholula on top. A few leaves of fresh cilantro create a perfect garnish.