Crispy, fresh and abundant.
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Many people in the US are used to fried hard tacos before they are stuffed. But these fried potato tacos are filled with mashed potatoes and spiced after fried. This results in a crispy exterior, with a very tender interior. Packed with toppings, these potato tacos are packed with fresh zest and flavor.
Potato tacos have been a popular street food and Lenten meal in Mexico and now you can bring these vibrant flavors to your table too.
For this recipe, you will need to peel and slice about 2 large Russet potatoes, then boil and mash them with a little salt, pepper, and cumin. Spread this filling in a thin layer on small corn tortillas.
Then pass them through boiling oil to fry them. I found that if I held the top closed gently with a pair of tongs and let the bottom fry first, the tortillas didn’t crack or crack and most of the filling stayed in place. After holding each one like this for about 20 seconds, you can fry them all the way through.
I also found that if you press them all the way down they will break, so a light touch is all that is needed here.
The sauce for these tacos is a lively mix of marinated chiles, whole canned tomatoes, and cooked garlic and onion. The result is a smoky, flavorful sauce that goes well with any Mexican or Tex-Mex meal.
To flavor these tacos, add chopped cilantro, queso fresco, and sliced radishes. You can also serve these delicious tacos with a few slices of fresh lime for an even more savory flavor.
Fried Potato Tacos (Tacos de Papa)
makes 14 tacos
Preparation time 25m
Cooking time 24m
5 classified 5 out of 5 Rated by 1 reviewer
Allergens: Corn, Milk
- 1 1/2 pounds red potatoes, peeled and quartered
- 1 teaspoon salt
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons ground cumin
- 1 tablespoon of milk
- Salt and pepper to taste
- 6 garlic cloves, coarsely chopped
- 1 small onion, coarsely chopped
- 4 canned chilies in sauce
- 8 ounces whole canned tomatoes, peeled (drained)
- juice of 1 lime
- 14 (6″) corn tortillas
- 3/4 cup vegetable oil
- 4-6 red radishes, thinly sliced
- 1/2 cup of fresh cheese crumbled
- 1 tablespoon chopped fresh coriander
- Place the potatoes in a large skillet and add enough water to cover them along with a teaspoon of salt. Cook until fork tender, about 10-12 minutes. Drain then return the potatoes to the pan and combine with 1 tablespoon of the olive oil, cumin and milk. Blend until smooth, then add salt to taste.
- Heat remaining olive oil over medium heat. Add the garlic and onion and cook until the onion is tender, about 12 minutes. Pour the mixture into the blender then add the chiles, tomatoes, lemon juice, salt and pepper. Blend until smooth, then add more salt or pepper as needed.
- In a clean skillet, heat the vegetable oil over medium heat. Add a little potato filling to each tortilla and fold it in half. Use the tongs to hold the tacos upright in the oil for 30 seconds before setting them out to cook for 2-3 minutes per side. Garnish with hot sauce, radishes, cheese, and cilantro.
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