Description
Enjoy crispy Cheesy Potato Tacos (Tacos de Papa) filled with creamy goodness! Try this delicious recipe today for an unforgettable meal!
Ingredients
Scale
- 2 lbs russet potatoes (peeled and chopped)
- 2 tablespoons kosher salt (divided)
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup queso fresco (crumbled)
- 1 cup vegetable oil (for frying tacos)
- 16 corn tortillas
- 1 lb plum (roma) tomatoes
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1 tsp ground black pepper
- 1/2 tsp kosher salt
- 1 tbsp vegetable oil
Instructions
- Bring a large pot of water with 1 tablespoon of salt to a boil. Add the chopped potatoes. Reduce heat to medium and cook until soft when pierced with a fork, about 15 minutes.
- Trim off the stem end of each tomato. Make a '+' sign on the bottom. Boil tomatoes in 3 cups of water for 10 minutes. Reserve 2 cups of this water. Peel the tomatoes, place them in a blender with garlic, cumin, oregano, pepper, salt, and one cup of reserved cooking water. Puree until smooth.
- In the same saucepan over medium heat, add 1 tablespoon vegetable oil. Pour in the blended sauce and let it cook for about 1 minute. Add in the remaining cooking water and simmer for about 5 minutes until thickened. Set aside.
- Drain cooked potatoes and return them to the pot. Add butter, remaining tablespoon salt, garlic powder, cumin, paprika, and queso fresco. Mash everything together until well combined. Taste and adjust seasoning if necessary.
- Wrap tortillas in two batches with paper towels. Heat them in the microwave for 10 seconds or on a hot skillet until soft enough to avoid cracking.
- Lay each tortilla flat and fill half with about 2 tablespoons of mashed potato filling. Fold in half gently.
- Heat oil in a frying pan until very hot (test by dipping an edge of tortilla; it should sizzle). Carefully fry four tacos at a time for about 2 minutes or until golden brown on both sides using tongs to turn them as needed. Remove from oil onto paper towels.
- Serve your cheesy potato tacos with sauce or toppings such as queso fresco, shredded cheese, iceberg lettuce, pico de gallo, or salsa.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 150g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg