Tacos Dorados de Papa (Crispy Potato Tacos)
Tacos Dorados de Papa (Crispy Potato Tacos)
Fried potato tacos are popular in Mexico during Lent season and for vegetarians. These tacos can be either folded over or rolled like a taquito. If folding over, you will have to use 3 toothpicks to hold them shut. Fry them for 2 minutes a side until crispy. If you made potato taquitos, cover them with all of the toppings: cheese, shredded cabbage, pico de gallo, sour cream, and hot sauce. If eating as a taco, remove the toothpicks and load them up.
Equipment
- toothpicks
Ingredients
- 3 medium red potatoes peeled and cubed
- 1 tbsp butter
- salt and pepper to taste
- 6 small flour tortillas
- vegetable oil for frying
Toppings
- cabbage shredded
- queso fresco crumbled
- pico de gallo
- Mexican sour cream
- your favorite hot sauce
Pico de Gallo
- 1 medium tomato chopped
- 1/4 medium white onion chopped
- 1/2 cup cilantro chopped
- 2 serrano peppers finely chopped
- 1 tbsp lime juice
- 1 tsp salt
Instructions
Pico de Gallo
- Mix all of the ingredients together. Let chill in he refrigerator for an hour before serving.
Potato Tacos
- Boil the potatoes in salt water for 10 minutes until soft. Drain the water.
- Mash with a potato masher. Stir in the butter. Season with salt and pepper.
- Take 2 heaping tbsp of the potatoes and smear on the top half of a small flour tortilla.
- Fold over and hold shut with 3 toothpicks.
- You should yield 6 tacos.
- Heat up a 1/2” of vegetable oil in a sauté pan over medium high heat. Place the tacos in the oil, making sure to not overcrowd the pan.
- Fry for 2 minutes a side.
- Drain on paper towel.
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