Tacos de Papa
20 tacos
Crunchy tacos de papa filled with mashed potatoes, topped with fresh veggies, and bathed in a cozy tomato sauce. A simple recipe that turns everyday ingredients into pure comfort.
Ingredients
For tacos
- 20 medium corn tortillas
- 1 pound potatoes
- 2 small tomatoes (diced)
- 1 small onion (diced)
- 1-2 jalapeno or serrano chile peppers (chopped)
- 1 teaspoon chipotle pepper or paprika
- ½ teaspoon cumin powder
- salt and pepper (to taste)
- cooking oil (as needed)
For the tomato sauce
- 1.1 lb tomatoes (about 3 medium)
- 1 large clove of garlic (peeled)
- 1 teaspoon cumin seeds
- 1 Tablespoon dried oregano
- 1 teaspoon black peppercorns
- 2 Tablespoons cooking oil
- Salt (to taste)
For serving
- Iceberg lettuce (chopped)
- onions (sliced)
- tomatoes (sliced)
- queso fresco (or any type of cheese you prefer)
- pickled chiles (optional)
Instructions
Make the filling
- Peel and cut the potatoes into cubes, then boil them in salted water until soft. Drain and mash them while still hot.
- In a pan, heat a bit of oil and sauté chopped onion, chilies, and tomatoes until tender.
- Add the mashed potatoes, season with salt, pepper, and a pinch of cumin, and cook for a few minutes until creamy. Set aside.
Fill the tortillas
- Warm corn tortillas on a skillet until soft. Add a spoonful of potato filling to one side and fold in half. Press gently so they stay closed.
- Chill the tacos in the fridge while continuing with the recipe.
Make the consome sauce
- Boil the tomatoes until the skins start to peel. Save two cups of the cooking water.
- Add the tomatoes to a blender along with garlic, peppercorns, cumin seeds, oregano, salt, and chicken bouillon. Add the reserved water and blend until smooth.
- Heat a little oil in a pan, pour in the sauce, and simmer for about 5 minutes.
Fry and serve
- Heat about 1½ inches of oil in a frying pan. Fry the tacos in batches, pressing lightly so they stay closed, until both sides are golden and crispy. Drain on paper towels.
- Serve topped with shredded lettuce, tomato slices, onion, warm tomato sauce, queso fresco, and pickled chilies if you like a little heat.
Notes
- Let the mashed potatoes cool a bit before filling so the tortillas don’t tear.
- Use day-old tortillas for easier frying and extra crunch.
- Chill the tacos before frying to help them stay closed and crisp.
- Add a little cheese to the filling for a creamier touch.
- For a lighter version, brush with oil and bake at 200°C (400°F) until golden.
- Top with crema or sour cream, or swap the lettuce for cabbage.
Nutrition Information
Serving: 1 taco without toppings | Calories: 174kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 452mg | Potassium: 162mg | Fiber: 5g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 0.4mg