Crispy Potato Tacos

Crispy Potato Tacos | Tacos de papa

Crispy potato tacos, known in Spanish as “Taquitos Dorados de Papa”, is one of the most popular dishes that are loved by young and old.

Course Main Course, Tacos

Cuisine Mexican

Keyword Crispy Potato Tacos, tacos dorados de papa

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 305kcal

Author Mely Martínez

Ingredients

3 Medium size red potatoes About 18 oz.*
Salt and pepper to taste
¼ cup Vegetable oil, more if needed to fry the tacos
12 Corn tortillas

TOOLS:

FOR THE SALSA:

½ cup white onion diced
1 cup tomato chopped and seeded
½ cup cilantro finely chopped
2 Serrano peppers diced
1 tablespoon lime juice
Salt to taste

GARNISHES:

2 cups Cabbage finely shredded
⅓ cup Cotija cheese or crumbled Queso Fresco**
Optional toppings:
· 1 Avocado optional
· ½ cup of Mexican cream
· Red salsa

CHECK THE RECIPE VIDEO

Instructions

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.
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.

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.

To make the salsa for your 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 added as toppings.
Provecho

Video

Notes

· You can use any other type of potato for this recipe, like Russet potatoes,

· If you don’t find Mexican Cotija cheese or Queso Fresco, substitute with parmesan or dried feta cheese.

· Mexican crema(sour cream) and fresh avocado slices are other great toppings for this tacos dorados.

· This recipe usually doesn’t have any other seasoning added to the potatoes; just a little bit of salt and pepper is enough to enjoy the full flavors of the potatoes.

Nutrition