Tacos de Papa Crispy Potato (Print View)
Creamy mashed potatoes fill crispy tortillas, finished with fresh toppings and vibrant Mexican flair.
# What You'll Need:
→ Mashed Potato Filling
01 -
900 g potatoes, peeled and cubed
02 -
2 tablespoons unsalted butter
03 -
60 ml Mexican crema or sour cream
04 -
1 teaspoon ancho chili powder, or substitute guajillo, chili powder blend, or paprika
05 -
1 teaspoon garlic powder
06 -
0.5 teaspoon ground cumin
07 -
Salt and freshly ground black pepper, to taste
→ Assembly
08 -
120 ml vegetable oil, plus more as needed
09 -
12-16 corn tortillas
10 -
Toppings such as pico de gallo, crumbly white cheese, sliced radish, chili flakes, and adobo sauce
# Directions:
01 -
Fill a large pot with water and bring to a boil. Add potatoes and cook for 20-25 minutes, or until fork-tender.
02 -
Drain cooked potatoes and transfer to a large mixing bowl. Add butter, crema or sour cream, chili powder, garlic powder, cumin, salt, and black pepper. Mash thoroughly until smooth and combined.
03 -
Pour vegetable oil into a large skillet or frying pan and heat over medium-high temperature.
04 -
Soften corn tortillas by warming them in the microwave or on a pan set over medium-high heat to prevent tearing during assembly.
05 -
Spoon approximately 60 ml of the mashed potato mixture onto each tortilla and fold in half to enclose the filling.
06 -
Place filled tortillas in hot oil in batches and fry 2-3 minutes on each side until crisp and golden. Drain on a wire rack or paper towels.
07 -
Arrange crispy tacos on a platter and top with pico de gallo, cheese, radish, chili flakes, adobo sauce, or preferred garnishes. Serve immediately with your choice of salsa.
# Notes:
01 -
Warming tortillas before filling prevents breakage, ensuring integrity during frying.