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La Piña en la Cocina

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 » Tacos De Papa-Potato Tacos

Tacos De Papa-Potato Tacos

August 8, 20216 Comments

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Potato tacos. It’s that simple. Tacos de papa are one of the most popular tacos through out Mexico. A good homemade corn tortilla with a spicy salsa and cheese, yes!

Potato Tacos plated, close up

Keep It Simple! Keep It Simple!

I have to remind myself often, just that! Keep the recipes simple. It’s truly the food that I crave and love. Same with the content and reading material. I am not going to pretend to know all the history of Mexican food and what region it came from. Lol! I am simply here to share what knowledge I have learned in the past thirty five years and more of cooking. My family is from Monterrey, Nuevo Leon, Mexico. The base of my Mexican recipes stems from that. But if I get the craving for dishes like mole poblano, tetelas or aguachile, then I am going to learn how to prepare it. Eating those dishes is my main motivation, lol! Plus sharing my experience!

tacos plated with chips and salsa macha

Tacos! Endless Possibilities!

Tacos, like sandwiches, have endless possibilities when it comes to preparing them. Corn or flour tortilla? Meat or meatless? Soft or crispy tortilla? All delicious with the right homemade salsa and fresh garnishes! Spicy salsa for chilaquiles is the perfect pair for these potato tacos.

potato tacos Plated

Salsa Mas Macha! Lol!

If you know, you know. Salsa Macha can be intimidating for some followers. It’s basically pure chiles with oil and some garlic. It can be prepared to yield a less spicy version too. One just has to switch out some of the spicy chile de arbol for some chile guajillo and your good to go! I have that mild version available here too!!

How To Prepare Chile Oil (Salsa Macha)
Cooked white potatoes after water was drained out
I did not see the sense in peeling the potatoes since the skins are very thin. Good source of fiber!
Finely grated queso añejo
Queso añejo is a hard salt cheese that has been aged. You can substitute with cotija cheese.
Mashed seasoned potatoes up close
Always, always, always taste for salt as you go. Remember that the cheese is salty too!
mashed seasoned potatoes up close
pinterest image of potato tacos
tacos plated

Tacos De Papa- Potato Tacos

Easy and satisfying potato and cheese tacos!
5 from 2 votes
Print Pin Rate
Course: Tacos
Cuisine: Mexican
Prep Time: 20 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 4 Serving

Ingredients

  • 6 small to medium white potatoes washed
  • 1 1/2 cup queso añejo or cotija finely grated
  • 1 1/2 cup Mexican crema
  • 1 tsp granulated garlic
  • 1/3 tsp pepper
  • Salt to taste
  • Avocado oil or oil from salsa macha
  • 10 corn tortillas
  • 1 1/3 cup spicy red salsa for chilaquiles(see link above) warmed
  • 1/2 cup thinly sliced onion
  • Mexican crema to taste
  • chopped cilantro to taste
  • lime wedge

Instructions

  • Wash the potatoes. Transfer to medium sauce pan, cover with water and heat to medium. When they come up to a boil, reduce heat slightly and cook for 12-15 minutes or until fork tender.
  • Drain the water from the potatoes. To the pan with potatoes, add 1 1/2 cups queso añejo or cotija, 1/2 cup Mexican crema, 1/2 tsp. granulated garlic, salt ands pepper, to taste. Mix well to combine. Adjust seasoning and other ingredients to your liking. Cover and set aside.
  • In a large skillet, at medium heat, add 1 1/2-2 tbsps oil from salsa macha, if you have it. If not, regular oil, such as avocado or canola is good! After a minute, place three corn tortillas in hot oil, making sure tortillas are coated with oil on both sides.
  • Flip tortillas, then flip after 30 seconds. Fill each tortilla with 3 tbps of potato filling and then fold over like a taco. Continue cooking tacos until desired crispiness. Repeat steps to prepare remaining tacos.
  • At the same time, you want to heat 1/3 cup of the spicy red salsa in a small skillet. Thin it out with a little chicken broth or water. Stir well to combine and cook it until it reduces slightly, but still has a loose consistency.
  • Transfer tacos to a plate. Pour warm spicy salsa over tacos. Garnish with thin sliced onion, more cheese, crema and chopped cilantro. The potato filling will yield about 9-10 tacos.

Notes

To the potato filling, you can mix in some finely shredded cooked chicken, beef or pork. A seasoned ground beef(picadillo) is delicious too!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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

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Reader Interactions

Comments

  1. Ninfa V DePalma

    August 8, 2021 at 12:54 pm

    Sonia, some of the most tastiest tacos de papa I ever had were very similar in filling to yours but there was no salsa, so the hostess served chiles serrano from the can!! Para chuparte los dedos!! Thank you for reminding me of yummy memories.

    Reply
    • Sonia

      August 8, 2021 at 4:37 pm

      Thank you for taking the time to write and comment! The simple foods are really the most delicious!

      Reply
  2. Stella

    August 8, 2021 at 2:42 pm

    There’s not a receta in the world that makes my mouth water like yours!!!! I wish we were friends! Lol. Come move next door and lets eat up some stuff. 😂😭

    Reply
    • Sonia

      August 8, 2021 at 4:37 pm

      Thank you Stella! That would work for me since I always have leftovers, lol!

      Reply
  3. Ruth

    July 30, 2023 at 6:15 am

    I made these! Delicious! Thank you for sharing your recipes. My dad was from Saltillo and my mom Reynosa! So I love your recipes. Brings me back to my childhood!

    Reply
    • Sonia

      July 30, 2023 at 8:46 am

      Thank you Ruth!

      Reply

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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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