Potato Tacos Recipe By Tasty

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!

DOUBLE-DECKER POTATO TACOS RECIPE BY TASTY

Steps:

• Cover the potatoes with cold water and simmer until tender, about 20-25 minutes.
• Warm the chopped garlic in the butter over low heat until softened but not browned, about 10 minutes. Add the cream and bring to a boil.
• Coarsely mash the potato mixture and fold in the warm garlic mixture while the potatoes are still warm.
• Season to taste with salt and white pepper. Keep warm.
• Make the double-decker taco shell: on a griddle over low heat, sprinkle a tortilla with about 2 tablespoons shredded pepper jack cheese. Once the cheese melts, place the fried corn taco shell on the cheesy tortilla and press the tortillas together to create the double decker taco.
• Mix the warm potatoes with lime juice and place in the double decker taco. Top with 2-3 tablespoons of Carrot Pico de Gallo.
• Enjoy!

POTATO TACOS RECIPE BY TASTY

Steps:

• Make the sauce: In a blender, combine the tomatoes, garlic, jalapeño, tomato bouillon, and water. Blend for 20 seconds, or until smooth.
• Pour the tomato sauce into a small saucepan, then simmer over low heat for about 20 minutes, until reduced by half. Remove the pot from the heat and set aside until ready to serve.
• Meanwhile, make the tacos: Add the potatoes to a small pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender, about 20 minutes. Drain.
• Transfer the potatoes to a medium bowl. Carefully remove the skins and discard. Add the butter, paprika, dehydrated onion, garlic powder, salt, and pepper and use a potato masher to mash until smooth and evenly combined.
• Wrap the tortillas in a damp kitchen towel or paper towels and microwave for 1 minute to warm (this will prevent the tortillas from breaking when folded).
• With a spoon, spread the potato mixture onto one side of each tortilla, then fold the other side of the tortilla over the filling to seal.
• In a large skillet, heat the oil over medium-low heat until the temperature reaches 325°F (160°C).
• Working a few at a time, place the tacos in the hot oil and fry for 1-2 minutes, then flip and fry for another 1-2 minutes on the other side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
• Transfer the tacos to plates and top with the cabbage, tomato sauce, and Cotija cheese. Serve hot.
• 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.