If you love crispy tacos and potatoes, you are going to love these “tacos de papa.” Tasty producer Ivanna grew up eating these while crossing the border between Mexico and Texas.
Cook Time
35 minutes
Total Time
1 hr
Yield
12 tacos
Ingredients
Sauce
5 roma tomatoes
2 cloves garlic
1 jalapeño, seeded
2 teaspoons tomato bouillon
½ cup water (120 mL)
Tacos
1 lb russet potato (425 g)
2 tablespoons salted butter
½ teaspoon paprika
½ teaspoon dehydrated onion
½ teaspoon garlic powder
kosher salt, to taste
freshly ground black pepper, to taste
12 corn tortillas
½ cup neutral oil (120 mL), for frying
¼ medium green cabbage, shredded
½ cup crumbled cotija cheese (70 g)
Nutrition Info
Calories 215
Fat 13g
Carbs 22g
Fiber 26g
Sugar 2g
Protein 3g
How to Make It
1. Step
Make the sauce: In a blender, combine the tomatoes, garlic, jalapeño, tomato bouillon, and water. Blend for 20 seconds, or until smooth.
2. Step
Pour the tomato sauce into a small saucepan, then simmer over low heat for about 20 minutes, until reduced by half. Remove the pot from the heat and set aside until ready to serve.
3. Step
Meanwhile, make the tacos: Add the potatoes to a small pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender, about 20 minutes. Drain.
4. Step
Transfer the potatoes to a medium bowl. Carefully remove the skins and discard. Add the butter, paprika, dehydrated onion, garlic powder, salt, and pepper and use a potato masher to mash until smooth and evenly combined.
5. Step
Wrap the tortillas in a damp kitchen towel or paper towels and microwave for 1 minute to warm (this will prevent the tortillas from breaking when folded).
6. Step
With a spoon, spread the potato mixture onto one side of each tortilla, then fold the other side of the tortilla over the filling to seal.
7. Step
In a large skillet, heat the oil over medium-low heat until the temperature reaches 325°F (160°C).
8. Step
Working a few at a time, place the tacos in the hot oil and fry for 1–2 minutes, then flip and fry for another 1–2 minutes on the other side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
9. Step
Transfer the tacos to plates and top with the cabbage, tomato sauce, and Cotija cheese. Serve hot.
