Tacos De Papa- Potato Tacos
Easy and satisfying potato and cheese tacos!
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!