POTATO TACOS
Mashed potatoes with cheddar cheese and green onions, fried in a corn tortilla.
Provided by YVONNE51067
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 42.1 g, Cholesterol 20.7 mg, Fat 16.1 g, Fiber 4.5 g, Protein 8.1 g, SaturatedFat 4.8 g, Sodium 302.1 mg, Sugar 2.7 g
BEEF AND POTATO TACOS
These tacos are one of the most popular recipes on my blog. We made these by the hundreds for large dinners when I was in grade school. I can assure you that these are no ordinary taco. These are FRIED beef and potato tacos. After they're cooked, you have to throw on some cheddar cheese and let it melt into the taco meat. Very cheesilicious. Just in case you're wondering, they're fattening -- and oh-so-good!
Provided by Cooking Ventures
Categories Meat
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Peel and very finely dice the potatoes. Russet potatoes (Idaho potatoes) can be used but are not recommended because they fall apart too easily. Put the diced potatoes in cold tap water to keep them from browning while you prepare the other ingredients.
- Add 1 TBSP of oil to a large skillet over medium heat. When the oil is hot, add the onions and cook for 2 to 3 minutes. Add the garlic and cook one minute longer. Add the ground beef and break up the meat into small chunks. Add 1 tsp kosher salt (or ½ tsp table salt) and ½ tsp of black pepper. Brown the ground beef then drain. Using a potato masher, smash the ground beef into a very fine crumb. Drain and discard the water from the potatoes. Reduce the heat to medium-low and add the drained potatoes to the ground beef. Add ½ tsp kosher salt (1/4 tsp table salt), ¼ tsp black pepper, and 1 TBSP dried oregano. To bring out the flavor of the oregano, rub it between your fingers before adding it to the beef/potato mixture. Stir to combine. Add 2 TBSP of water to the beef mixture, cover, and very gently simmer for 15 minutes. After 15 minutes, taste the meat mixture. The potatoes may not yet be fully cooked but you may need to adjust the seasoning. At this point, I normally add another ½ TBSP of oregano and little bit more salt and pepper. The meat mixture needs to be a little on the salty side and have a robust taste of oregano or the flavors will be very muted after frying the tacos. If the meat is sticking to the skillet or the mixture seems a little dry, add another tablespoon of water. Cover and continue to gently simmer for 5 minutes longer. Uncover, stir, remove from the heat, and allow to cool for a few minutes.
- I, personally, like these tacos in taco-size flour tortillas. My mother prefers them in fajita-size tortillas, which are smaller. Before filling the tacos, you need to warm the tortillas enough to make them pliable. I normally brush 5 tortillas on one side very lightly with water then place them in a stack on a clean kitchen towel then wrap the towel around the tortillas. Microwave the tortillas for 25 seconds (about 5 seconds per tortilla). This does not cook the tortillas or make them tough but provides enough heat for them to become pliable. You should adjust the cooking time for your own microwave. You can also do this in the oven (but it's a lot easier in the microwave).
- Place a warm tortilla in the palm of your hand and put a couple of spoonfuls of the meat mixture in the center of the tortilla. The tortilla should be comfortably full of meat but not overly full or you will not be able to close it properly. Be sure to re-cover the other tortillas with the kitchen towel so they stay warm. If you are using a taco-size tortilla, you will need 3 to 4 spoonfuls of the meat mixture per tortilla. Gently fold the tortilla into a half-moon shape and pin the edges with toothpicks. Place the filled tacos in a single layer on a sheet pan as you prepare them. When you run out of warm tortillas, you will need to heat more in the microwave (I always do 5 at-a-time so they stay warm).
- At this point, the tacos can be frozen and fried at a later date. Simple put a single-layer of tacos on a sheet pan and freeze for about 1 hour. I cover each taco in plastic wrap then place the tacos in a freezer bag. Before frying, defrost them in microwave (about 15 seconds per taco) or allow them to defrost in the refrigerator overnight.
- Heat several cups of oil (I prefer peanut oil) in a Dutch oven or electric fryer. The oil will need to be about 2 to 3 inches deep. Heat the oil to 350°F Depending on the size of your fryer, you should be able to get 2 to 3 tacos in the fryer at one time. You should not remove the toothpicks prior to frying. When frying, do not overlap the tacos. When they have browned on one side, flip them over and brown the other. It should only take a few minutes to brown both sides. When the tacos are deep brown, drain them upside-down on a rack to allow excess oil to drip out.
- After they have drained for a minute or two, carefully pull out the toothpicks (I use my fingers but needle-nose pliers do a good job for people with sensitive fingers). Fill the tacos with your choice of toppings.
- *Some brands of flour tortillas are thicker than others. Thicker tortillas work particularly well in this recipe. Thinner tortillas break apart too easily when eating them.
POTATO ROLLED TACOS
Potatoes with jalapeños and cheese rolled in a corn tortilla and fried till crispy. I started making these because I miss the potato tacos in San Diego.
Provided by Jamilahs_Kitchen
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
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.
CRISPY POTATO TACOS RECIPE BY TASTY
Here's what you need: large russet potatoes, sour cream, garlic, cumin, salt, oregano, corn tortillas, oil, sour cream, salsa, cotija cheese, fresh cilantro
Provided by Claire Nolan
Categories Dinner
Time 30m
Yield 8 tacos
Number Of Ingredients 12
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!
Nutrition Facts : Calories 177 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 gram
More about "mashed potato tacos recipes"
MASHED POTATO TACOS (OVEN BAKED TACOS DE PAPA)
From happyveggiekitchen.com
5/5 (6)Calories 424 per servingCategory Main Course
- Once the potatoes are cooked, prepare your filling. Mash the potatoes roughly - you want to leave some lumps. (I also leave the skins on but you can peel yours if you prefer.) Mix the cumin, smoked paprika, garlic salt, lime juice and sour cream into the potatoes and whisk with a fork until it's all incorporated.
CRISPY MASHED POTATO TACOS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 1 hrCategory EntreesCalories 461 per serving
- Bring a large pot of water to a boil. Add the potatoes and cook until fork tender, 20 to 25 minutes.
- While the potatoes are cooking, make the pico de gallo. In a medium bowl, combine the tomatoes, red onion, lime juice, and cilantro and stir to combine. Season with salt to taste.
- In a large nonstick skillet over medium-high heat, warm the oil. Spread about 1/4 cup of the mashed potatoes on one side of each tortilla and fold in half to create tacos.
TACOS DE PAPA (POTATO TACOS) - TRADITIONAL MEXICAN …
From 196flavors.com
5/5 (1)Category Main CourseCuisine Latin American, Mexican, VegetarianTotal Time 1 hr 45 mins
- Cook the potatoes with the skin in a large pot of boiling salted water over high heat, covered, for about 25 minutes.
CRISPY POTATO TACOS (TACOS DE PAPA) - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.9/5 (12)Total Time 35 minsCategory Appetizer, Finger Food, Main CourseCalories 580 per serving
- Peel the potatoes, halve them lengthwise, and cut them into 1" slices. Add them to a pot and cover with water. Place over high heat and bring to a boil. Boil for about 10-15 minutes, until fork-tender, reducing heat as necessary to prevent boiling over. Drain well and transfer to a mixing bowl.
- Add all of the spices and mash the potatoes. Gently mix in the cheese and cilantro if using. Set aside.
- Wrap a stack of 5 tortillas in damp paper towels and microwave for about 30-45 seconds, just until they are soft and pliable.
- Add about 2 tablespoons of filling to half of each tortilla and spread to the edges. Fold the tortilla over and continue assembling until all tortillas are filled.
26 BEST MASHED POTATO RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
ROASTED SWEET POTATO AND BLACK BEAN TACOS RECIPE - MASHED
From mashed.com
MASHED POTATO TACOS | RECIPESTY
From recipesty.com
HOW TO MAKE THE ULTIMATE SOUS VIDE MASHED POTATOES
From finedininglovers.com
MASHED POTATO TACOS RECIPE RECIPES - TUTDEMY.COM
From tutdemy.com
POTATO TAQUITOS | TACOS DORADOS DE PAPA - HILAH COOKING
From hilahcooking.com
TACOS DE PAPA: MEXICAN POTATO TACOS - MARICRUZ AVALOS …
From maricruzavalos.com
MASHED POTATO CHORIZO BREAKFAST TACOS - A JOYFULLY MAD KITCHEN
From joyfullymad.com
POTATO TACOS - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
ISABEL EATS - EASY MEXICAN RECIPES
From isabeleats.com
POTATO TACOS (TACOS DE PAPA) - DARN GOOD VEGGIES
From darngoodveggies.com
POTATO TACOS - FOOD WITH FEELING
From foodwithfeeling.com
TACOS DE PAPA (FRIED POTATO TACOS) - CHICANO EATS
From chicanoeats.com
MEXICAN MASHED POTATO TACOS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MASHED POTATO TACOS RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CRISPY POTATO TACOS + VIDEO - MUY BUENO COOKBOOK
From muybuenocookbook.com
10 EASY GROUND BEEF RECIPES WITH MASHED POTATOES
From happymuncher.com
CRUNCHY MASHED POTATO TACOS (VEGAN) - SHANE & SIMPLE
From shaneandsimple.com
TACOS DE PAPA (CRISPY POTATO TACOS) | CURTIS STONE | RECIPE
From rachaelrayshow.com
TACOS DORADOS DE PAPA (FRIED POTATO TACOS) - KITCHEN GIDGET
From kitchengidget.com
POTATO TACOS RECIPE (2022) COMPLETE VEGAN GUIDE
From kathysvegankitchen.com
MASHED POTATO RECIPES | ALLRECIPES
From allrecipes.com
OVEN FRIED VEGAN POTATO TACOS (TACOS DE PAPA) - HOME-COOKED …
From homecookedroots.com
MASHED POTATO TACO CASSEROLE RECIPE | LAND O’LAKES
From landolakes.com
MASHED POTATO RECIPES - SERIOUS EATS
From seriouseats.com
MASHED POTATO TACOS - MASHED POTATO RECIPES
From worldrecipes.org
CRISPY POTATO AND CHORIZO TACOS RECIPE - SERIOUS EATS
From seriouseats.com
POTATO TACOS - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
MASHED POTATO CHORIZO BREAKFAST TACOS FOR A QUICK BREAKFAST!
From thespeckledpalate.com
MASHED POTATO TACOS – KOSHER RECIPES - OU KOSHER CERTIFICATION
From oukosher.org
INSTANT MASHED POTATO CRUSTED FISH TACOS - DAD WITH A PAN
From dadwithapan.com
POTATO TACOS DORADOS - THE HAPPIEST PLATE
From thehappiestplate.com
SMASHED SWEET POTATO TACOS RECIPE - 101 COOKBOOKS
From 101cookbooks.com
POTATO TACOS - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
CHIPOTLE MASHED SWEET POTATOES - THERESCIPES.INFO
From therecipes.info
MASHED POTATO TACOS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POTATO TACOS | RECIPE | POTATO TACOS, CHEESY MASHED POTATOES ...
From pinterest.ca
CHEESY POTATO TACOS (TACOS DE PAPA) - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love