TACOS DE PAPA (POTATO TACOS)
I remember my mother making these potato tacos when I was growing up. We loved them! And they're great with mashed potatoes.
Provided by Yoly
Categories Main Dish Recipes Taco Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Prepare mashed potatoes according to package directions.
- Heat oil in a skillet over medium heat. Sautee diced onions in oil until tender and translucent, 3 to 5 minutes. Add cooked mashed potatoes and season with salt and pepper.
- Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds.
- Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks.
- Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side.
- Remove toothpicks and top with garnishes.
Nutrition Facts : Calories 513.3 calories, Carbohydrate 46.7 g, Cholesterol 6.3 mg, Fat 34.6 g, Fiber 5.9 g, Protein 7.3 g, SaturatedFat 5.9 g, Sodium 229.5 mg, Sugar 3.7 g
TACOS DORADOS DE PAPA (POTATO TACOS)
Everyone loves crispy potato tacos. Throughout Mexico, there are a variety of recipes with different ingredients, preparation styles and garnishes that make this dish unique in each household. In this version, cooked potatoes are seasoned with tomato, onion and garlic for an extra flavor, then topped with sour cream and cabbage coated in lemon juice for the perfect balance of creaminess and crunch. You could also pair the potatoes with cooked soyrizo for an even more memorable plant-based meal - make these your own with the fillings and garnishes you have on hand. Boil the potatoes ahead of time and store them in the fridge for up to a week until ready to use to make this an even quicker weeknight meal.
Provided by Jocelyn Ramirez
Categories dinner, tacos, main course
Time 50m
Yield 20 tacos (4 to 6 servings)
Number Of Ingredients 12
Steps:
- Add the tomatoes, onion and garlic to a blender, and blend until smooth.
- Heat a pot (preferably the same pot used to cook the potatoes to save on dishes) over medium and add ¼ cup of oil. Once hot and shimmering, add the blended tomato mixture. Cook until it starts to reduce and darken, stirring occasionally, about 15 minutes.
- Add the cooked potatoes to the pot and mash with a bean or potato masher until fully incorporated with the tomato mixture and just slightly chunky, but mostly smooth. Add salt, cumin and nutritional yeast, if using, and stir to combine. Turn off the heat. Taste and adjust seasoning if necessary.
- Add the shredded cabbage to a bowl with the lemon juice and a pinch of salt. Toss to incorporate, and set aside.
- Heat a dry (12-inch) skillet over medium. Warm all of the tortillas on each side in the dry skillet until soft and pliable, about 1 minute, and stack in a dish towel to keep warm. Add about ¼ cup of the potato mixture to half of each tortilla and fold over to cover. Try to keep the potato mixture completely tucked inside, then place the stuffed tortilla on a tray or plate lined with paper towels. Repeat with all of the tortillas.
- Meanwhile, heat remaining 1½ cups of oil in a separate skillet over medium. Test the oil temperature by dipping an end of a tortilla to check for bubbling. Once the oil is hot, add 4 to 5 tacos at a time to the skillet. Cook the first side for 1 to 3 minutes, then gently flip and cook for an additional 1 to 3 minutes until crispy and golden.
- Carefully remove the tacos from the hot oil and return to the paper towel-lined tray or plate to drain off excess oil. Cook the remaining tacos, adding additional oil as needed and scooping out any potato bits with a slotted spoon.
- Serve immediately with sour cream and shredded cabbage.
AIR FRYER TACOS DE PAPA
Crispy potato tacos made simple in the air fryer.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Heat water in a medium saucepan to boiling. Remove from the heat and stir in instant mashed potatoes. Mix thoroughly with a fork to moisten all potatoes and let stand 5 minutes. Stir in Cheddar cheese, green onion, and cumin.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds.
- Spread 1 tablespoon potato mixture in the center of a tortilla and fold over to make a taco. Repeat with remaining tortillas.
- Working in batches, place tacos in the basket of an air fryer. Spray the tops with cooking spray and cook until crispy, about 5 minutes. Transfer to a serving platter and repeat to cook remaining tacos.
- Drizzle salsa verde over tacos and top with cotija cheese.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 22 g, Cholesterol 9.4 mg, Fat 3.7 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 138.1 mg, Sugar 1.1 g
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- In a large pot of salted water, add the potatoes and bring to a boil over high heat. Cook for about 15 minutes, or until fork tender.
- Drain the water and return the potatoes to the pan over medium heat to evaporate any excess water. Remove from heat and mash until smooth. Season to taste with salt and pepper.
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