Truffle Cheese And Potato Tacos Recipes

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TRUFFLE CHEESE AND POTATO TACOS



Truffle Cheese and Potato Tacos image

This is an awesome and hearty vegetarian taco. Any cheese can be used but the potatoes really accent the truffles and bring out the flavor. Serve with tortilla chips and salsa.

Provided by Zara

Categories     World Cuisine Recipes     Latin American     Mexican

Time 43m

Yield 5

Number Of Ingredients 8

10 small potatoes
4 tomatoes, diced, divided
1 onion, diced, divided
1 green chile pepper, diced, divided
salt and ground black pepper to taste
½ cup olive oil, divided
10 corn tortillas
5 ounces truffle-infused cow's milk cheese, grated

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
  • Place 1/2 of the tomatoes, 1/2 of the onion, and 1/2 of the green chile pepper in a food processor or blender; season with salt and pepper. Blend until smooth.
  • Heat 1/4 cup oil in a large skillet over medium heat; add potatoes and mash with the back of a wooden spoon or fork. Season potatoes with salt and pepper. Cook and stir until lightly browned, about 5 minutes. Stir 1/2 cup blended tomato mixture into potatoes.
  • Heat 1 tablespoon oil in a separate skillet over medium heat; cook 1 tortilla until softened, 1 to 2 minutes. Spoon 1 tablespoon potato mixture onto 1 side of the tortilla, cover with truffle-infused cheese, and fold taco in half. Fry in the oil until brown and crisp, 2 to 3 minutes more. Repeat with remaining oil, tortillas, potato mixture, and cheese.
  • Mix the remaining tomatoes, onion, and green chile pepper together in a bowl; add the remaining blended tomato mixture until salsa is well mixed. Serve salsa alongside tacos.

Nutrition Facts : Calories 412 calories, Carbohydrate 61.1 g, Fat 24.7 g, Fiber 8.4 g, Protein 16.6 g, SaturatedFat 1.8 g, Sodium 68.9 mg, Sugar 4.7 g

TRUFFLE CHEESE AND POTATO TACOS



Truffle Cheese and Potato Tacos image

This is an awesome and hearty vegetarian taco. Any cheese can be used but the potatoes really accent the truffles and bring out the flavor. Serve with tortilla chips and salsa.

Provided by Zara

Categories     Mexican Recipes

Time 43m

Yield 5

Number Of Ingredients 8

10 small potatoes
4 tomatoes, diced, divided
1 onion, diced, divided
1 green chile pepper, diced, divided
salt and ground black pepper to taste
½ cup olive oil, divided
10 corn tortillas
5 ounces truffle-infused cow's milk cheese, grated

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
  • Place 1/2 of the tomatoes, 1/2 of the onion, and 1/2 of the green chile pepper in a food processor or blender; season with salt and pepper. Blend until smooth.
  • Heat 1/4 cup oil in a large skillet over medium heat; add potatoes and mash with the back of a wooden spoon or fork. Season potatoes with salt and pepper. Cook and stir until lightly browned, about 5 minutes. Stir 1/2 cup blended tomato mixture into potatoes.
  • Heat 1 tablespoon oil in a separate skillet over medium heat; cook 1 tortilla until softened, 1 to 2 minutes. Spoon 1 tablespoon potato mixture onto 1 side of the tortilla, cover with truffle-infused cheese, and fold taco in half. Fry in the oil until brown and crisp, 2 to 3 minutes more. Repeat with remaining oil, tortillas, potato mixture, and cheese.
  • Mix the remaining tomatoes, onion, and green chile pepper together in a bowl; add the remaining blended tomato mixture until salsa is well mixed. Serve salsa alongside tacos.

Nutrition Facts : Calories 412 calories, Carbohydrate 61.1 g, Fat 24.7 g, Fiber 8.4 g, Protein 16.6 g, SaturatedFat 1.8 g, Sodium 68.9 mg, Sugar 4.7 g

POTATO ROLLED TACOS



Potato Rolled Tacos image

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

2 whole jalapeno peppers (or 1 depending on heat)
12 corn tortillas
2 cups boiled potatoes (or mashed or any left over soft skillet potato leftovers)
2 tablespoons taco seasoning
1/2 cup shredded cheese (your favorite kind)
1/4 cup fresh cilantro, finely chopped
cooking oil (enough to lightly fry)

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



Crispy Potato Tacos Recipe by Tasty image

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

2 large russet potatoes
¾ cup sour cream
2 cloves garlic, minced
½ teaspoon cumin
salt, to taste
½ teaspoon oregano
8 corn tortillas
oil, for frying
sour cream, to taste
salsa, to taste
cotija cheese, to taste
¼ cup fresh cilantro, to taste

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

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