Quick Crispy Taco de Papa
This was requested from my list of ideas and uses the potatoes from the produce rescue boxes. I had never had potato tacos till I moved to San Antonio, TX. A good friend of mine would make these sometimes, and she would garnish them with cabbage and radishes, and serve a garlicky tomato tomatillo sauce that I had never seen anywhere else. I swear, if she were to bottle it, she would be set for life. As awesome as her tacos were, I'm too tired to make everything. I just want a snack. Here's my junk food version of her taco de papa.
Before I begin, I'd like to give a thank you to my reader who sent me a new OXO potato masher. I've been wanting to make this recipe for a while, but after about 25 years, my potato masher finally died. Thank you, AG, again for the potato masher!
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Quick Crispy Tacos de Papa
4-5 medium potatoes, peeled and cubed
2 tbsp butter
1/4 cup crema or sour cream
1 tsp New Mexican chili powder
1 tsp garlic powder
1 tsp cumin
pink salt and black pepper to taste
olive oil for frying
12 corn tortillas
prefer cheese, I used a Mexican blend
whatever salsa you prefer (I have salsa verde because it's my favorite)
Bring a large pot of water to a boil, and add potatoes. Boil for about 15 minutes. Drain and mix the butter, crema, chili powder, garlic powder, cumin, and salt and pepper up like you were making mashed potatoes. Heat a cast iron skillet up add about a tbsp of oil at a time. Take a corn tortilla, add about 1/4 cup of your mashed potato mixture add to the skillet. Sprinkle cheese over the top. Cook for about 2 minutes and fold the tortilla over, making a half-moon shape. Fry until you desired level of doneness. Drain on a wire rack. If you are making a lot of these, you can keep them warm in the oven at 200 degrees.
Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul, how much transcendence there might be in a well-made taco and a cold bottle of beer.
- Tom Robbins
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