Mashed Potato Tacos With Red Salsa Recipes

SUZY'S MASHED RED POTATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
• Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

CRISPY POTATO TACOS RECIPE BY TASTY

Steps:

• Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
• Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
• Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
• Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
• On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
• Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
• Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
• Serve with your favorite toppings.
• Enjoy!

POTATO TACOS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
• Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
• In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.

CHORIZO AND POTATO TACOS WITH BLACK BEAN SALSA

Steps:

• In a large skillet, over medium high heat, brown the chorizo and cook the potatoes until tender, about 12 to 15 minutes.
• Meanwhile, in a bowl, the beans, radish, cilantro, lime juice, oil, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• To serve: fill taco shells with chorizo/potato mixture, top with black bean salsa, avocado, and a dollop of sour cream.

MASHED POTATO TACOS WITH RED SALSA

Steps:

• 1. Prepare the salsa if using homemade. Then, in a saucepan, cook the potatoes in water to cover until soft, 8 to 10 minutes. Drain and mash with oil, or butter, and season with salt. Soften corn tortillas in a hot dry skillet until limp, 10 to 12 seconds. Fill each with about 3 tablespoons of mashed potatoes and fold in half. 2. Brush the outside of each taco with oil. Put in a hot skillet and cook the tacos, turning, until just starting to brown, but still pliable. Serve with fresh salsa. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

POTATO ROLLED TACOS

Steps:

• Chop jalapeño peppers finely.
• Chop cilantro.
• Boil potatoes till easy to mash but still a little firm.
• Mash potatoes and add jalapeños, taco seasoning, cilantro and cheese together.
• Prepare tortillas by fast steaming so they are easy to roll. I usually boil water in a small pot a little smaller than the tortilla's then place a double paper towel on top and place one tortilla at a time for 2 or 3 seconds till steamed, then remove and replace as you go.
• Take a steamed tortilla and spoon about 1 tablespoon of potato mixture in and roll gently. Place in baking dish with the rolled side down. Continue doing this lining them up in dish as you go.
• Place in freezer for 15 minutes or until they become slightly stiff. I like this method better than toothpicks.
• Heat oil on medium heat (I usually use olive oil).
• When oil is ready, place 4 tacos at a time with the rolled side down in pan.
• Flip to other side when brown.
• Remove and drain on paper towels.
• Garnish as desired.
• I use sour cream mixed with taco sauce drizzled over the top.

CHEESY SALSA MASHED POTATOES

Steps:

• Cook potatoes in boiling water in large saucepan 15 min. or until tender; drain.
• Return potatoes to pan; mash to desired consistency.
• Add VELVEETA and salsa; cook and stir 3 to 5 min. or until heated through.

MASHED POTATO TACOS WITH RED SALSA

Steps:

• 1. Prepare the salsa if using homemade. Then, in a saucepan, cook the potatoes in water to cover until soft, 8 to 10 minutes. Drain and mash with oil, or butter, and season with salt. Soften corn tortillas in a hot dry skillet until limp, 10 to 12 seconds. Fill each with about 3 tablespoons of mashed potatoes and fold in half. 2. Brush the outside of each taco with oil. Put in a hot skillet and cook the tacos, turning, until just starting to brown, but still pliable. Serve with fresh salsa. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.