Potato Tacos Recipe By Tasty

DOUBLE-DECKER POTATO TACOS RECIPE BY TASTY

Steps:

• Cover the potatoes with cold water and simmer until tender, about 20-25 minutes.
• Warm the chopped garlic in the butter over low heat until softened but not browned, about 10 minutes. Add the cream and bring to a boil.
• Coarsely mash the potato mixture and fold in the warm garlic mixture while the potatoes are still warm.
• Season to taste with salt and white pepper. Keep warm.
• Make the double-decker taco shell: on a griddle over low heat, sprinkle a tortilla with about 2 tablespoons shredded pepper jack cheese. Once the cheese melts, place the fried corn taco shell on the cheesy tortilla and press the tortillas together to create the double decker taco.
• Mix the warm potatoes with lime juice and place in the double decker taco. Top with 2-3 tablespoons of Carrot Pico de Gallo.
• Enjoy!

POTATO TACOS RECIPE BY TASTY

Steps:

• Make the sauce: In a blender, combine the tomatoes, garlic, jalapeño, tomato bouillon, and water. Blend for 20 seconds, or until smooth.
• Pour the tomato sauce into a small saucepan, then simmer over low heat for about 20 minutes, until reduced by half. Remove the pot from the heat and set aside until ready to serve.
• Meanwhile, make the tacos: Add the potatoes to a small pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender, about 20 minutes. Drain.
• Transfer the potatoes to a medium bowl. Carefully remove the skins and discard. Add the butter, paprika, dehydrated onion, garlic powder, salt, and pepper and use a potato masher to mash until smooth and evenly combined.
• Wrap the tortillas in a damp kitchen towel or paper towels and microwave for 1 minute to warm (this will prevent the tortillas from breaking when folded).
• With a spoon, spread the potato mixture onto one side of each tortilla, then fold the other side of the tortilla over the filling to seal.
• In a large skillet, heat the oil over medium-low heat until the temperature reaches 325°F (160°C).
• Working a few at a time, place the tacos in the hot oil and fry for 1-2 minutes, then flip and fry for another 1-2 minutes on the other side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
• Transfer the tacos to plates and top with the cabbage, tomato sauce, and Cotija cheese. Serve hot.
• Enjoy!

STEAK AND POTATO TACO NACHOS RECIPE BY TASTY

Steps:

• Preheat the oven to 300˚F (150˚C).
• In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
• Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
• Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
• Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
• Sprinkle half the spice mixture over the potatoes and toss until well-coated.
• Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
• Bake the potato slices for 25 minutes, or until golden brown.
• Season the skirt steak with the remaining spice mix on both sides.
• Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
• Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
• Sprinkle the cheese blend and steak into the potato taco shells.
• Bake for another 5 minutes or until cheese is melted.
• Serve with pico de gallo, guacamole, and sour cream.
• Garnish with chopped chives, if desired.
• Enjoy!

SWEET POTATO GUERRILLA TACOS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Trim and discard the tough green parts from the leeks, then cut them in in half lengthwise. Swirl in water to remove any sand. Pat dry.
• On a large baking tray, place the leeks, sweet potatoes and garlic. Pour melted butter and salt evenly over the vegetables.
• Bake for 25 minutes.
• In a large saucepan, bring the white wine, thyme and parsley to a boil and cook until it loses the raw alcohol smell, about 5 minutes. Reduce the heat to a bare simmer.
• When the leeks are golden take both leeks and garlic off the tray. Place potatoes back in the oven for another 20 minutes.
• Add leeks and garlic into the simmering wine sauce. Cook until leeks are tender, about 30 minutes.
• Melt 2 tablespoons butter in a nonstick skillet over medium-high heat. Pull the leeks from the cooking liquid, pat them dry and add to the butter to cook briefly on both sides, about 3 minutes total.
• Remove the stem ends from the leeks and cut into 2-inch (5 cm) lengths.
• For each taco, heat 2 tortillas on a griddle or in a large skillet over medium-high heat with a little butter. Place 2 slices of Oaxaca cheese next to them on the griddle. When the tortillas are warmed through, stack them on top of the cheese.
• When the cheese has browned on one side, remove the tortillas and cheese to a plate, cheese-side up.
• Add 2 to 3 strips of leek and some sweet potato. Spoon over 1½ to 2 teaspoons salsa and sprinkle with 2 teaspoons crumbled feta, a few toasted pine nuts, and 1 teaspoon minced green onions and serve immediately. Repeat using the remaining ingredients.
• Enjoy!

LOADED LITTLE POTATO TACOS RECIPE BY TASTY

Steps:

• Add the Little Potato Company Blushing Belle Potatoes to a large pot and cover with cold water. Bring to a boil and cook for 15 minutes, or according to the package instructions, until tender. Drain and let cool for 10 minutes.
• In a medium pan over medium-high heat, heat the vegetable oil until it reaches 300°F (150°C). Fold a tortilla in half and use tongs to hold the folded edge in the hot oil for 20 seconds, or until golden brown. Lay the tortilla in the oil and fry on each side for 30-60 seconds, until golden brown and crunchy. Transfer to a paper towel-lined plate to drain and repeat with the remaining tortillas. Set aside until ready to assemble the tacos.
• Heat 1 tablespoon of olive oil in a clean medium pan over medium-low heat. Add the red onion and sauté for 6 minutes, or until softened and lightly charred. Add the shredded chicken, 1 teaspoon salt, and the black pepper, and cook for 2 minutes, or until the chicken is well incorporated. Transfer the chicken mixture to a bowl and wipe out the pan.
• Using the palm of your hand, gently smash each potato, leaving the potatoes mostly intact. Transfer the potatoes to a medium bowl and gently toss with the cumin, chipotle powder, paprika, cinnamon, and remaining teaspoon of salt until well coated.
• In the same medium pan, heat the remaining 3 tablespoons of olive oil over medium-high heat. Working in batches to avoid overcrowding the pan, lightly fry the seasoned potatoes until crispy and golden brown, 2 minutes per side. Transfer to a paper towel-lined plate to drain.
• Make the elote-style salsa: In a medium bowl, combine the fire-roasted corn, tomato, crema, cilantro, lime zest, queso fresco, salt, and pepper, and mix well.
• Assemble the tacos: Fill a taco shell with the chicken mixture and crispy potatoes. Top with the elote-style salsa and garnish with cilantro leaves and lime zest. Repeat with the remaining ingredients.
• Enjoy!

POTATO TACOS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
• Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
• In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.

TACOS DORADOS DE PAPA (POTATO TACOS)

Steps:

• Add the tomatoes, onion and garlic to a blender, and blend until smooth.
• Heat a pot (preferably the same pot used to cook the potatoes to save on dishes) over medium and add ¼ cup of oil. Once hot and shimmering, add the blended tomato mixture. Cook until it starts to reduce and darken, stirring occasionally, about 15 minutes.
• Add the cooked potatoes to the pot and mash with a bean or potato masher until fully incorporated with the tomato mixture and just slightly chunky, but mostly smooth. Add salt, cumin and nutritional yeast, if using, and stir to combine. Turn off the heat. Taste and adjust seasoning if necessary.
• Add the shredded cabbage to a bowl with the lemon juice and a pinch of salt. Toss to incorporate, and set aside.
• Heat a dry (12-inch) skillet over medium. Warm all of the tortillas on each side in the dry skillet until soft and pliable, about 1 minute, and stack in a dish towel to keep warm. Add about ¼ cup of the potato mixture to half of each tortilla and fold over to cover. Try to keep the potato mixture completely tucked inside, then place the stuffed tortilla on a tray or plate lined with paper towels. Repeat with all of the tortillas.
• Meanwhile, heat remaining 1½ cups of oil in a separate skillet over medium. Test the oil temperature by dipping an end of a tortilla to check for bubbling. Once the oil is hot, add 4 to 5 tacos at a time to the skillet. Cook the first side for 1 to 3 minutes, then gently flip and cook for an additional 1 to 3 minutes until crispy and golden.
• Carefully remove the tacos from the hot oil and return to the paper towel-lined tray or plate to drain off excess oil. Cook the remaining tacos, adding additional oil as needed and scooping out any potato bits with a slotted spoon.
• Serve immediately with sour cream and shredded cabbage.

SWEET POTATO AND POBLANO TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
• Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
• Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
• Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
• Pour the pickling liquid over the onion to submerge. Let cool.
• Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
• When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
• To assemble the tacos, spread 1-2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
• Enjoy!