Potato Tacos Sp5 Recipes

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.

CRISPY POTATO TACOS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash, 20 to 25 minutes. Drain. Add milk, butter, and white pepper and mash over medium heat until mixed, adding a splash more milk if needed. Stir in Parmesan and cotija cheeses; continue stirring over medium heat until nice and thick.
• Wrap the stack of tortillas in a towel (or paper towels) and microwave on high until softened, about 45 seconds.
• Spread 2 heaping tablespoons of the potato mixture on half of a tortilla, then sprinkle with cilantro and press the other half of the tortilla over potatoes to make a taco shape; the mixture will hold the taco together. Continue to assemble tacos while tortillas are warm.
• Heat a large skillet over medium heat. Add the oil and fry the tacos, turning them over occasionally, until golden brown on both sides, about 5 minutes. Drain on paper towels and serve hot.

CRISPY POTATO BLT TACOS #SP5

Steps:

• In 12-inch nonstick skillet cook bacon over medium heat until crisp. Remove bacon to paper towels to drain. Reserve 3 tablespoons of drippings; rinse out skillet.
• Heat reserved drippings in same skillet over medium heat. Add potatoes to skillet; spread in even layer. Cover with lid. Cook 12-15 minutes, turning every 3 to 4 minutes, until tender and golden brown. Keep skillet covered during cooking time.
• Fill tortillas with potatoes, lettuce, bacon and salsa.

SPICY POTATO TACOS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with foil; set aside.
• In a large mixing bowl, stir together oil and fajita seasoning. Add potatoes and mushrooms and toss until well coated. Transfer to prepared baking sheet and arrange in a single layer. Sprinkle with cheese and bake for 15 minutes. Remove and set aside.
• Meanwhile, stir together beans and salsa in microwave-safe bowl. Cover with a damp paper towel and microwave on HIGH for 3 minutes; set aside.
• Heat taco shells in oven for 3 to 5 minutes.
• Spoon beans into heated taco shells. Top with potato mixture and garnish with red onion, tomato, and lettuce.
• Serve immediately with salsa.

"YOU SAY POTATO, I SAY POBLANO" TACOS #SP5

Steps:

• First, cook your corn tortillas per their package directions, either in a bit of oil or in a dry skillet over medium heat so that each side of the tortilla is very lightly golden. Wrap these in foil or a tea towel and keep in a warm place.
• Now cook your taco filling! Heat 2 Tb of oil in the same skillet over medium heat and add your diced poblanos. Heat them for 2 minutes, stirring occasionally. Once they start to get a bit soft and fragrant, add the Simply Potatoes and continue to cook, stirring occasionally, over medium-high heat. Once the potatoes are warm and beginning to turn golden-brown, transfer the mix to a large serving bowl.
• Serve the warm poblano-potato mixture with sour cream and/or queso fresco in the warm corn tortillas.

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!

BRENDA'S POTATO TACO #SP5

Steps:

• Warm up corn tortillas.
• Add 2 table spoons of cut potatoes in between tortilla.
• fold tortilla in half.
• Add toothpicks to edges to keep tortilla closed.
• Heat oil to 350 degrees.
• Deep fry Tacos for 3 minutes.
• Pull toothpicks out. Slightly open tacos.
• Stuff with Lettuce and Mexican Cotija Cheese.

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!

TACOS DE PAPA (POTATO TACOS)

Steps:

• Prepare mashed potatoes according to package directions.
• Heat oil in a skillet over medium heat. Sautee diced onions in oil until tender and translucent, 3 to 5 minutes. Add cooked mashed potatoes and season with salt and pepper.
• Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds.
• Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks.
• Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side.
• Remove toothpicks and top with garnishes.

POTATO TACOS

Steps:

• Boil potatoes in salted water until easily pierced by a fork. When cool enough to handle, peel and roughly mash with cheese, cabbage, onion, chili and salt.
• Steam the tortillas in the oven or on top of the stove wrapped in foil (or in the microwave, wrapped in a dish towel, a few at time, for 40 seconds). Place 2 heaping tablespoons of potato filling along center of tortilla, leaving a 1-inch border at each side. Fold in half and secure with 2 toothpicks. Cover with a towel until ready to cook. (Tacos may be made earlier and refrigerated, but fry at room temperature.)
• Heat oil to a depth of 2 inches in a deep pot at 375 degrees and fry tacos 1 or 2 at a time until golden, about 2 minutes. Remove toothpicks. Keep loosely covered in a 200-degree oven.
• To serve, top tacos with a sprinkling of cabbage, onion, tomatoes, cilantro and, if desired, crema, salsa and guacamole.

POTATO TACOS #SP5

Steps:

• Prepare the mashed potatoes, add pepper and salt to taste.
• Spread a spoon of the potatoes on the tortilla and roll it up (warm up the tortillas on the microwave for 30-40seconds to make them flexibles).
• Warm the vegetable oil in a pan, and fry the tacos (the closing part down).
• Turn them and once that they have a golden color take them out. Place them on paper to absorb the excess of oil.
• Serve 3 pieces on a plate, top with shredded lettuce,Crumbled Queso fresco, spoon of sour cream and salsa. (Chopped tomato optional).
• Enjoy!