Potato And Poblano Rajas Taco Tacos De Papa Recipes

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TACOS DE PAPA (POTATO TACOS)



Tacos de Papa (Potato Tacos) image

I remember my mother making these potato tacos when I was growing up. We loved them! And they're great with mashed potatoes.

Provided by Yoly

Categories     Main Dish Recipes     Taco Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 (3.25 ounce) package instant mashed potatoes (such as Idahoan™ Signature Russets Mashed Potatoes)
½ cup diced onions
1 tablespoon vegetable oil
salt and pepper to taste
8 corn tortillas
½ cup vegetable oil for frying, plus more as needed
Shredded lettuce
Chopped tomatoes
4 tablespoons Shredded Cheddar-Monterey Jack cheese blend
Salsa

Steps:

  • Prepare mashed potatoes according to package directions.
  • Heat oil in a skillet over medium heat. Sautee diced onions in oil until tender and translucent, 3 to 5 minutes. Add cooked mashed potatoes and season with salt and pepper.
  • Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds.
  • Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks.
  • Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side.
  • Remove toothpicks and top with garnishes.

Nutrition Facts : Calories 513.3 calories, Carbohydrate 46.7 g, Cholesterol 6.3 mg, Fat 34.6 g, Fiber 5.9 g, Protein 7.3 g, SaturatedFat 5.9 g, Sodium 229.5 mg, Sugar 3.7 g

CRISPY POTATO RAJAS TACOS



Crispy Potato Rajas Tacos image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 12 tacos

Number Of Ingredients 35

3 medium Yukon Gold potatoes, peeled and cut in 1/2-inch dice
1/4 cup extra virgin olive oil
2 medium onions, halved and cut in 1/4-inch slices lengthwise
Salt, to taste
Freshly ground black pepper, to taste
4 medium red bell peppers, roasted, peeled, seeded, and julienned
4 medium poblano chiles, roasted, peeled, seeded, and julienned
1 cup heavy cream
3/4 cup grated Mexican Manchego or Monterey Jack cheese
2/3 cup grated Cotija cheese
1/3 cup grated Panela cheese
Vegetable oil, for frying
12 small corn tortillas
Chipotle Crema, recipe follows, for serving
Border Guacamole, recipe follows, for serving
Corn Relish, recipe follows, for serving
1 cup sour cream
1/4 to 1/2 chipotle en adobo, to taste, finely minced into a paste
1/4 lime, juiced
Salt, to taste
5 ripe California avocados, preferably Hass, halved, seeded, and peeled
6 tablespoons chopped fresh cilantro
1 medium red onion, diced
4 jalapeno chiles, stemmed, seeded, and finely diced
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil
4 cups fresh corn kernels (about 5 ears)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large red bell pepper, cored, seeded, and cut into 1/4-inch dice
4 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch dice
4 scallions, white and light green parts, thinly sliced on the diagonal
1/2 cup red wine vinegar

Steps:

  • For the potato rajas: Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about 6 to 8 minutes, being careful not to overcook. Drain, pat dry, and spread in a single layer on a tray to cool.
  • Heat olive oil in a large skillet over medium heat. Saute onions with salt and pepper until they begin to brown, about 10 minutes. Stir in red bell peppers and chiles. Pour in heavy cream, bring to a boil, and reduce to a simmer. Cook 4 minutes or until cream begins to thicken. Add grated cheeses and potatoes and cook, stirring occasionally, until just heated through. Remove from heat.
  • For the tacos: Heat vegetable oil to 350 degrees F in a large, deep pot or deep fryer. Dip tortillas briefly, one at a time, into the hot oil, just to soften. Spoon potato rajas mixture into center of each softened tortilla. Fold in half to enclose mixture and secure with a toothpick threaded through the top edge of the tortilla. Deep fry tacos for 3 to 5 minutes, until crispy and lightly golden. Remove and drain thoroughly.
  • To serve, spoon Chipotle Crema onto four serving plates, spreading a bit to create a bed for the tacos. Place Crispy Potato Rajas Tacos on top of crema. Finish by topping with generous spoonfuls of Border Guacamole and Corn Relish and serve immediately.
  • Combine ingredients thoroughly in a small mixing bowl. Taste and adjust seasonings as necessary. Chill until ready to use.
  • Cut the avocados into quarters and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately.
  • Heat 1/2 cup of the olive oil in a large skillet over medium heat. Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
  • Add diced peppers to the sauteed corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature.

POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)



Potatoes with Roasted Poblano Chiles and Mexican Sour Cream (Papas con Rajas y Crema Ácida) image

This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.

Provided by Gabriela Cámara

Categories     Vegetarian     Dinner     Chile Pepper     Poblano     Potato     Onion     Sour Cream     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Taco

Yield 4-6 servings

Number Of Ingredients 6

5 large poblano chiles, stemmed, seeded, and veins removed (or not, depending on how spicy you want this to be)
2 large Yukon gold potatoes or another waxy potato, cut into 1/2-inch / 12mm cubes
1 Tbsp sea salt, plus more as needed
1 Tbsp safflower oil
1 large white onion, thinly sliced
1 cup / 240g Homemade Mexican Crema or crème fraîche

Steps:

  • On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
  • Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
  • In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
  • Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
  • In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
  • Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.

POTATO AND RAJAS TACOS



Potato and Rajas Tacos image

Provided by Food Network

Categories     appetizer

Time 1h

Number Of Ingredients 15

3 medium boiling potatoes, peeled and cut into 1/2-inch dice
4 cups creamy rajas, recipe follows
1/2 cup olive oil
2 medium onions, halved and cut in 1/4-inch slices, lengthwise
4 medium red bell peppers, roasted, peeled, seeded and julienned
1 cup heavy cream
3/4 cup grated Manchego or Monterey Jack cheese
2/3 cup grated Cotija, Romano or Parmesan cheese
4 medium ripe tomatoes, cored, seeded and finely diced
1/4 red onion, minced
2 jalapeno chiles, stemmed, seeded if desired and minced
1 bunch cilantro, leaves only, chopped
2 tablespoons freshly squeezed lime juice
3/4 teaspoon salt
Pinch of freshly ground black pepper

Steps:

  • Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes. Drain, pat dry and spread in a single layer on a tray to cool. When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through. Add the potatoes and stir occasionally until heated through. For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack 2 tortillas and layer with the potato rajas mixture. Top with Salsa Fresca and an avocado slice and serve.
  • In a large skillet heat the oil over medium heat. Saute the onions with the salt and pepper until they begin to wilt and brown, 8 to 10 minutes. Stir in the julienned red peppers and chiles. Pour in the heavy cream, bring to a boil and reduce to a simmer. Cook 4 minutes or until the cream begins to thicken. Stir in the grated cheeses and remove from the heat. Serve immediately.
  • In a mixing bowl, combine all the ingredients. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than 1 day.

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