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Crispy potato tacos are everything I crave on a cozy weeknight a crispy bite gives way to creamy spiced mashed potatoes and you can pile on as many toppings as you want This recipe transforms humble pantry basics into the kind of meal you make again and again for family dinners or late night snacks
The first time I made tacos de papa they disappeared before I could even sit down My youngest insisted they belonged in our weekly dinner rotation and I have been making them ever since even using leftover mashed potatoes from holiday meals
Ingredients
- Potatoes: get the fluffiest texture with russets or Yukon golds choose firm potatoes without sprouts or blemishes
- Butter: brings delicious richness you can use vegan butter if needed for a dairy free version
- Mexican crema or sour cream: adds tang and moisture use the freshest you can find for best flavor
- Ancho chili powder: gives subtle warmth use paprika or your favorite mild chili powder if you want to skip the heat
- Garlic powder: infuses savory depth and blends smoothly into the mash
- Cumin: provides classic earthy taco flavor try toasting whole seeds and grinding for a more pronounced taste
- Salt and black pepper: to taste enhances all the spices and balances the filling
- Vegetable oil: a neutral oil is best for frying and creating that coveted golden crunch
- Corn tortillas: look for soft pliable tortillas made fresh if possible they will not break during folding
- Toppings: like pico de gallo crumbly cheese radish chili flakes and adobo sauce bring texture and brightness make it your own with whatever you love
Step-by-Step Instructions
- Boil the Potatoes:
- Start by peeling and cubing your potatoes For the creamiest result cook them fully so they are very soft Drop them into a pot filled with boiling salted water and simmer for about twenty to twenty five minutes Stir occasionally to prevent sticking to the bottom
- Mash the Potatoes:
- Drain the potatoes thoroughly and return them to a large bowl Add the butter crema or sour cream along with the spices and season with salt and pepper For extra creamy potatoes mash until completely smooth with no lumps left you can use a hand masher or a handheld mixer
- Warm the Tortillas:
- Before assembling gently heat the corn tortillas in the microwave wrapped in a clean towel or in a pan over medium heat This step ensures the tortillas stay flexible and will not crack when folded and fried
- Fill and Fold:
- Scoop about one quarter cup of the mashed potato mixture onto each tortilla and spread gently to cover half the surface Fold the tortillas in half pressing slightly to seal the potato inside
- Fry the Tacos:
- Pour enough oil into a skillet to generously coat the bottom and heat over medium high Test the oil with a scrap of tortilla it should sizzle immediately Carefully add the filled tacos in batches Do not overcrowd the pan Fry for two to three minutes per side until deeply golden and crisp then transfer to a wire rack or paper towels to drain excess oil
- Top and Serve:
- Once all tacos are cooked serve immediately with an array of toppings and plenty of salsa or hot sauce These taste best freshly fried but keep well if you need to hold them in a warm oven
I never get bored of coming up with new toppings for these tacos but my favorite moment was letting my nieces build their own with bowls of garnishes lined up It became a taco party that everyone still talks about
Storage Tips
Crispy potato tacos keep well in the fridge for up to three days The best way to reheat is in a hot oven or skillet so the tortillas get back that crunch Avoid microwaving if you want to keep them crispy To freeze cool completely and store between sheets of parchment paper in an airtight container
Ingredient Substitutions
You can make these vegan by subbing plant based butter and a vegan sour cream or yogurt Add shredded cooked spinach or sautéed mushrooms to the filling for more flavor and nutrition For a gluten free meal ensure your corn tortillas contain only corn water and lime
Serving Suggestions
Serve tacos de papa with fresh guacamole sliced radishes chopped lettuce and plenty of salsa For a heartier meal add a side of Mexican rice and beans or a cooling cucumber salad They also pair beautifully with a drizzle of cashew crema for extra richness
Cultural and Historical Context
Tacos de papa are a beloved Mexican staple often made for Lent or as a meatless option all year They showcase resourcefulness transforming staple ingredients into something craveable In many homes they are used as a way to make use of leftover mashed potatoes ensuring nothing goes to waste
Try this with your favorite toppings and let everyone build their own for the ultimate taco night It's a recipe you'll turn to whenever you want comfort and crunch
Recipe Q&A
- → What type of potatoes work best for these tacos?
Starchy varieties like Russet provide smooth, creamy mashed potatoes that hold up well in tortillas.
- → How can I keep the tortillas from breaking during frying?
Warm tortillas before filling to make them pliable and less likely to tear during assembly or frying.
- → What are traditional toppings for these tacos?
Popular options include pico de gallo, crumbly white cheese, sliced radish, chili flakes, and adobo sauce.
- → Can these be made ahead and reheated?
Yes, keep them warm in a low oven after frying or reheat briefly in a pan to restore crispiness before serving.
- → Is there a dairy-free option for the mashed potato filling?
Yes, substitute vegan butter and plant-based crema or sour cream to make a dairy-free filling.