Description
Crispy Potato Tacos (Tacos de Papa) are a delicious and comforting Mexican dish featuring tender mashed potatoes seasoned with cumin and chili powder, encased in corn tortillas, and fried until golden and crispy. These tacos are perfect for a satisfying vegetarian meal and are traditionally garnished with shredded lettuce or cabbage, cotija cheese, crema, cilantro, and your favorite salsa.
Ingredients
For the Tacos
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt, plus more as needed
- ½ cup vegetable oil (canola, avocado, or grapeseed all work)
- 16 corn tortillas
For Serving
- Shredded lettuce or thinly shredded cabbage
- Cotija cheese or queso fresco
- Sour cream or Mexican crema
- Chopped cilantro
- Your favorite salsa or hot sauce
Instructions
- Boil the Potatoes: Bring a large pot of water to a boil over high heat. Add the peeled and chunked potatoes and boil for 20 to 25 minutes, or until they are fork tender. Drain the potatoes well.
- Sauté the Garlic: Melt the unsalted butter in the same pot over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, ensuring the garlic does not brown.
- Mash and Season: Return the cooked potatoes to the pot. Add the ground cumin, chili powder, and kosher salt. Mash the potatoes until smooth and creamy. Taste the mixture and add additional salt if needed to enhance the flavor.
- Warm the Tortillas: Heat a skillet or comal over medium heat. Warm each corn tortilla for a few seconds on each side until soft and pliable to prevent cracking when folding.
- Assemble the Tacos: Spread about ¼ cup of the potato filling over half of each warmed tortilla. Fold the tortilla over the filling and gently press down to seal the taco.
- Fry the Tacos: Heat the vegetable oil in a large skillet over medium-high heat until a small piece of tortilla sizzles immediately upon contact. Carefully fry the assembled tacos in batches for about 2 minutes per side, until they are golden and crispy. Use a spatula to flip the tacos gently to prevent spilling the filling.
- Drain and Keep Warm: Transfer fried tacos onto a paper towel-lined plate to drain excess oil. Keep the finished tacos warm on a baking sheet in a 200°F oven while frying the remaining batches.
- Serve: Top the crispy potato tacos with shredded cabbage or lettuce, crumbled cotija or queso fresco, a drizzle of sour cream or Mexican crema, chopped cilantro, and your favorite salsa or hot sauce. Serve immediately for the best texture and flavor.
Notes
- Using russet potatoes is recommended for a fluffy, creamy filling.
- Adjust seasoning to taste, especially salt, before assembling the tacos.
- Warm tortillas before filling to avoid tearing when folding.
- Fry the tacos carefully and do not overcrowd the pan to maintain oil temperature.
- Keep fried tacos warm in a low oven if making in batches to serve all simultaneously.
- For a spicier dish, add extra chili powder or serve with a hot salsa.
- Vegetarian-friendly dish, but not vegan due to butter and cheese; substitute as needed for dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Entree
- Method: Frying
- Cuisine: Mexican
