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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Tacos » Potato Tacos (Tacos de Papa)

Potato Tacos (Tacos de Papa)

August 20, 2019Leave a Comment

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Potato Tacos? Yes! One of the most popular tacos throughout Mexico is the potato taco or taco de papa. How to prepare potato tacos is easy! It only requires a few simple ingredients to get started.I don’t know about you, but I always have staple ingredients in my pantry, like potatoes, tortillas, cheese and ingredients to prepare salsa.

What are these tacos all about. Some might call it peasant food because of the simple and inexpensive ingredients. Other tacos in this category would be bean, nopalitos(cactus) and egg tacos. All being some of my absolute favorite tacos.

Potato Tacos (Tacos de Papa)

Potato Tacos (Tacos de Papa)

Potato Tacos? Yes, one of the most popular tacos through out Mexico is typically composed of the most simple ingredients. The staples. The basics! Enjoy!
5 from 1 vote
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Course: Main Course
Cuisine: Mexican
Prep Time: 50 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Servings: 4 Servings

Ingredients

Salsa Roja

  • 1 1/2 pounds roma tomato
  • 10 chile de arbol
  • 1/3 white onion
  • 1-2 cloves garlic
  • 1 cup cooking water
  • 1 1/2 tablespoons of grapeseed oil
  • 2 teaspoons of chicken bouillon powder
  • Pinch of Mexican oregano
  • salt to taste

Salsa Verde

  • 1 1/2 pounds tomatillos
  • 4 chile serrano
  • 1/3 onion
  • 1-2 cloves garlic
  • 2 tsp. knorr chicken bouillon
  • 1 cup cooking water
  • 1 1/2 tbs grapeseed oil
  • Pinch of oregano
  • 1/3 tsp cumin
  • salt to taste

You Also Need

  • Oil for frying tacos canola, grapeseed, vegetable oil
  • 12 corn tortillas
  • Potato filling see link below in the notes
  • 4 cups finely shredded cabbage
  • 3 Roma tomatoes sliced or diced
  • 1/2 white onion sliced thin
  • 1 cup shredded or crumbled Mexican cheese queso fresco, cotija, Chihuahua
  • 1-2 Avocado sliced

Instructions

Directions

  • In one pot, add the tomatoes, chile de arbol, onion and garlic. Cover with water and bring to a boil at medium heat. Reduce heat and continue cooking at a steady simmer for ten minutes. Let cool slightly.
  • Repeat the same cooking process for salsa verde, adding tomatillos, serrano, onion and garlic to a pot. Cover with water, turn heat to medium and cook at a steady simmer for 10 minutes. Let cool.
  • Once you salsa ingredients have cooled slightly, blend one salsa at a time.
  • Using a slotted spoon, transfer red salsa ingredients to the blender. Add 1 1/2 cups cooking water. Season with bouillon. Blend on high until very smooth. For a smoother salsa, I would suggest peeling the tomatoes and cutting out the core.
  • Preheat 1 tbs of oil in small pot for a few minutes. Pour in the red salsa. Reduce heat slightly. Season with oregano and salt to taste. Cook for 10 minutes.
  • For the salsa verde you will do blend and cook the same as the salsa roja. Cooking the salsa’s after being blended improves the flavors, extends the life of the salsa and cooks out any natural pectins which will keep the salsa from clumping up.
  • To prepare tacos: Simply warm the corn tortillas on a preheated comal to soften and transfer to a tortilla warmer or wrap in a kitchen towel.
  • Fill each softened tortilla with a generous portion of potato filling and fold over like a taco. Fry the tacos in preheated oil until crispy. Transfer to a plate lined with paper towels.
  • To plate, add the desired amount of tacos to a serving plate. Ladle on some warm red or green salsa. Garnish with cabbage and other fresh ingredients. Serve with a side of rice and beans.

Notes

Click this link to see the full recipe for the potato filling!
https://pinaenlacocina.com/quesadillas-de-papa-con-quesohomemade-corn-tortilla-potato-and-cheese-quesadillas/
If you prefer to leave the potato filling simple, I would suggest a simple crumbled queso fresco as part of the filling.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Simple russet potatoes
You could keep the filling simple with just a little salt, pepper and garlic powder.
Or you can prepare this potato filling that includes cheese, green onion, jalapeño and spices. Click the link in the notes part of the recipe to see complete recipe.

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Filed Under: Meatless, Tacos, Traditional Mexican Recipes Tagged With: Meatless, Potato, Potato Tacos, Tacos, Tacos de Papa

Previous Post: « Flautas de Rajas Con Queso! Poblano and Cheese!
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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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