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!
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! 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.
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!!
Tacos De Papa- Potato Tacos
- 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
- 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.