Tacos De Papa Fried Potato Tacos Recipes

TACOS DE PAPA (FRIED POTATO TACOS)

Steps:

• Boil potatoes and peel. Heat oil for frying.
• Mash potatoes with a masher and mix with onions and the 4 ounces of queso fresco. (if mixture is too thick, add a little milk. mixture should be a little lumpy, but should not be as creamy as mashed potatoes.) Season with salt and pepper.
• Warm tortillas in microwave for about 15 seconds.
• Spoon potato mixture into tortillas and fry until golden on both sides.
• Serve and garnish with lettuce, queso fresco, and salsa.

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.

TACOS DE PAPA (FRIED POTATO TACOS)

Steps:

• Boil potatoes in broth ( I prefer homemade chicken broth) until tender.
• Peel cooked potatoes and mash, leaving some pieces of potato.
• Add mayonnaise to taste, you want a firm consistency.
• Soften corn tortillas in microwave.
• Heat oil in skillet.
• Spoon potato mixture into tortilla and fry tortilla in oil until golden in color.
• Serve with Salsa Verde (Green Salsa) and Queso Fresco.

AIR FRYER TACOS DE PAPA

Steps:

• Heat water in a medium saucepan to boiling. Remove from the heat and stir in instant mashed potatoes. Mix thoroughly with a fork to moisten all potatoes and let stand 5 minutes. Stir in Cheddar cheese, green onion, and cumin.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds.
• Spread 1 tablespoon potato mixture in the center of a tortilla and fold over to make a taco. Repeat with remaining tortillas.
• Working in batches, place tacos in the basket of an air fryer. Spray the tops with cooking spray and cook until crispy, about 5 minutes. Transfer to a serving platter and repeat to cook remaining tacos.
• Drizzle salsa verde over tacos and top with cotija cheese.

TACOS DORADOS DE PAPA (POTATO TACOS)

Steps:

• Add the tomatoes, onion and garlic to a blender, and blend until smooth.
• Heat a pot (preferably the same pot used to cook the potatoes to save on dishes) over medium and add ¼ cup of oil. Once hot and shimmering, add the blended tomato mixture. Cook until it starts to reduce and darken, stirring occasionally, about 15 minutes.
• Add the cooked potatoes to the pot and mash with a bean or potato masher until fully incorporated with the tomato mixture and just slightly chunky, but mostly smooth. Add salt, cumin and nutritional yeast, if using, and stir to combine. Turn off the heat. Taste and adjust seasoning if necessary.
• Add the shredded cabbage to a bowl with the lemon juice and a pinch of salt. Toss to incorporate, and set aside.
• Heat a dry (12-inch) skillet over medium. Warm all of the tortillas on each side in the dry skillet until soft and pliable, about 1 minute, and stack in a dish towel to keep warm. Add about ¼ cup of the potato mixture to half of each tortilla and fold over to cover. Try to keep the potato mixture completely tucked inside, then place the stuffed tortilla on a tray or plate lined with paper towels. Repeat with all of the tortillas.
• Meanwhile, heat remaining 1½ cups of oil in a separate skillet over medium. Test the oil temperature by dipping an end of a tortilla to check for bubbling. Once the oil is hot, add 4 to 5 tacos at a time to the skillet. Cook the first side for 1 to 3 minutes, then gently flip and cook for an additional 1 to 3 minutes until crispy and golden.
• Carefully remove the tacos from the hot oil and return to the paper towel-lined tray or plate to drain off excess oil. Cook the remaining tacos, adding additional oil as needed and scooping out any potato bits with a slotted spoon.
• Serve immediately with sour cream and shredded cabbage.