These Potato Tacos are one of the classic dishes in Mexico. They are very easy to make and they make a warm, crunchy and hearty dinner option. This time, we used that amazing Pasilla de Oaxaca Salsa with a little extra tweak to finish them up. The key to make amazing tacos like these is to find a good corn tortilla. Flour tortillas do not work for these recipe. London is still waiting for the perfect tortilla, we sincerely hope the Tortilla Gods will bring us good news soon 😉
Tacos de Papa
-1 Large Potato or Equivalent
-1 Tbsp Butter
-Splash of Milk
-Salt & Pepper
-Queso Fresco (Feta Cheese is a good option)
There are different ways to prepare the potato filling for these crunchy potato tacos. Some people will prepare potato and chorizo to fill them up but we decided to keep the recipe using only vegetables. This time, we’ll prepare the filling as we would do regular mash potato. As usual, you could add or remove ingredients to make this recipe yours.
Clean the potatoes and cut them in small cubes so they cook evenly and quicker. Cover the potatoes with enough water and add a pinch of salt. Once the potatoes are cooked through, drain them and return them to the same pot over low-medium heat. Add butter, salt and pepper and mash roughly. You could add a splash of milk until you get the consistency you prefer. Set aside.
Chop the lettuce, tomatoes, radishes or any garnish you’ll use and have them ready to top your tacos. Add oil to a frying pan and heat it up.
Warm tortillas and add the potato filling on one side. Fold in half and add to the oil. Fry until the tortillas are nicely golden on both sides. Remove and set on a kitchen towel to drain any excess oil. Your tacos should be warm and flexible enough so you can open them and add all the toppings making sure you don’t forget the salsa.
Tacos de Papa are so delicious and simple, we strongly suggest you trying them.