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!
Course Main Course
Cuisine Mexican
Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings 4 Servings


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



  • 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.


Click this link to see the full recipe for the potato filling!
If you prefer to leave the potato filling simple, I would suggest a simple crumbled queso fresco as part of the filling.