Tacos Dorados de Papa

Tacos de papa (crispy potato tacos), also known in Spanish as “Taquitos Dorados de Papa”, are among the most popular vegetarian dishes that young and old love. You don’t need many ingredients to make them; they can even be prepared ahead of time. They’re usually eaten for dinner and are a very popular meal during the lent time when some families restrain from eating meat.

Crispy Potato Tacos with Pico de Gallo Salsa - Tacos Dorados de Papa

This easy potato taco recipe brings back fond memories of my mom and grandma making “taquitos de papa,” either folded or rolled tortillas filled with the creaminess of the potatoes. I couldn’t wait for the tacos to cool down just a little to take the first bite. On top of being delicious, they are quick and very affordable. 

In addition to being the best crispy tacos in Mexico, they are very popular around Lent season. Right after Mardi grass and Ash Wednesday has passed. During the following Fridays and until Easter Sunday, people eat fish, seafood, legumes, and vegetable dishes. Cooks get creative preparing meatless dishes, and these crispy potato tacos (as well as potato patties) are some of the many dishes we enjoy in the lent season.

Frequently Asked Questions about Crispy Tacos Dorados.

Before I share my recipe, here are a few questions I would like to answer about tacos de papa.

What are potato tacos?

Also known are “Tacos dorados de papa” which are crispy tacos that are rolled or folded corn tortillas filled with mashed potatoes. Traditionally the filling is just mashed and seasoned potatoes, but nowadays, you find recipes with cheese, sour cream, and other ingredients. 

After the tortillas are filled and folded or rolled, the tacos are fried and topped with shredded cabbage, salsa, queso fresco, and other trimmings. 

Where do tacos de papa come from?

Sometimes the best meals are created with inexpensive and easily accessible ingredients like potato tacos. This dish originated in Mexico and is among the most popular taco all over the country. These crispy tacos de papa are found in humble kitchens where potatoes are more affordable than other proteins. They also can be found at taquerias, restaurants, and fancy vegan restaurants. 

On top of being famous and delicious, potatoes provide a lot of nutrients like potassium, vitamin C, vitamin B6, and iron.

Can I make this recipe in advance? What about leftovers?

Yes, you can easily make this tacos de papa recipe ahead of time. You have a few options; you can cook the mashed potatoes and save them for another time. The second option is to fold, fill, and store them in your refrigerator to fry later. Lastly, if you fry them and store them for another day.  Let them cool off on a rack with a paper towel under them. Then, store them in an airtight container and place them in your refrigerator for up to 3 to 4 days.  

To reheat your tacos de papa, place them in your oven at 350 degrees for about 10 minutes or until hot. If you are in a hurry and decide to use your microwave for about 2 minutes. 

How to make Tacos Dorados de Papa

Ingredients for Tacos de papa:

JUMP TO FULL INSTRUCTIONS

• Medium size red potatoes (or any kind of potatoes)
• Salt and pepper to taste
• Vegetable oil, more if needed to fry the tacos
• Corn tortillas

For de salsa:

• White onion diced
• Tomato chopped and seeded
• Cilantro finely chopped
• Serrano peppers diced
• Lime juice
• Salt to taste

Garnishes for tacos de papa:

• Cabbage finely shredded
• Cotija cheese or crumbled Queso Fresco**

Optional toppings:

• Avocado optional
• Mexican cream
• Red salsa

DIRECTIONS:

Making the Potato Filling

• Place whole potatoes in a large pot and cover with cold water. 

Note: DO NOT peel or cut the potatoes. We don’t want the potatoes to absorb too much water because then that water will be released in the form of bubbles during the frying process of the potato tacos, and the oil will splatter. 

• Turn heat to medium-high and boil them until fork tender. Drain potatoes and move to a bowl. Wait until they’re cool enough to handle and discard their skins.  (Please check the ingredients list below)

• Season potatoes with salt and pepper, and mash until you have a smooth paste. It won’t look exactly like a puree but more like a potato paste. Set aside.
• Heat about ½ cup of oil in a large skillet over medium-high heat. Adding the rest of the oil as needed.
• While waiting for the oil to heat, slightly warm the tortillas one by one on a hot griddle to make them more pliable. Cover them with a kitchen napkin.

Crispy Potato Tacos | Tacos de Papa

• Now, add 2 tablespoons of the mashed potatoes over half of each tortilla and fold. Secure the sides of the tortilla with two toothpicks. Sometimes, I don’t use the toothpicks, but that requires some skill of firmly pressing down the edges while frying; if this is your first time making them, and to be on the safe side, use the toothpicks.

• Place the folded taco into the frying pan with hot oil, and cook for about one and a half minutes per side until golden brown and crispy. Since you will work in batches, have a large plate ready and covered with paper towels to absorb the excess oil. Repeat the process until you finish cooking all the tacos.

Salsa for Potato Tacos:

• Mix the salsa ingredients in a medium-sized bowl and season with salt. Set aside. You can have all the ingredients ready a day in advance and combine them before serving.

To serve your potato tacos, remove the toothpicks and garnish them with shredded cabbage (or lettuce), cotija cheese, and Pico de Gallo salsa. Avocado and cream are also great as toppings.

Provecho

Mely,

More Mexican Recipes To Enjoy

If you enjoyed this recipe for Potato Tacos, take a look at some of these other authentic Mexican recipes:

Huitlacoche Tacos  
How to Make Tacos al Pastor at Home
Shredded beef for tacos

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