Tacos De Potatoes Tacos De Hombre Pobre Recipes

TACOS DE PAPA (FRIED POTATO TACOS)

Steps:

• Boil potatoes and peel. Heat oil for frying.
• Mash potatoes with a masher and mix with onions and the 4 ounces of queso fresco. (if mixture is too thick, add a little milk. mixture should be a little lumpy, but should not be as creamy as mashed potatoes.) Season with salt and pepper.
• Warm tortillas in microwave for about 15 seconds.
• Spoon potato mixture into tortillas and fry until golden on both sides.
• Serve and garnish with lettuce, queso fresco, and salsa.

TACOS DE PAPA (POTATO TACOS)

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.

CRISPY POTATO RAJAS TACOS

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.

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.

CRISPY POTATO TACOS (TACOS DE PAPA)

Steps:

• Peel the potatoes and cut into roughly 1-inch cubes. Place in a small pot with cold water to cover and two teaspoons of the salt.
• Bring to a boil, then simmer for about 10 minutes, until tender.
• Drain and return to pot.
• In a small bowl, stir together the sour cream, remaining 1/2 teaspoon salt, onion powder, paprika, cumin, garlic powder, black pepper, and cayenne.
• Add mixture to potatoes and mash until smooth.
• One by one, heat the tortillas on both sides in a dry 12-inch frying pan.
• Spread a generous two tablespoons of potato into each tortilla and gently fold to form a taco.
• When all tacos are assembled, heat the oil in the same frying pan until thin and shimmering.
• Working three to four tacos at a time, fry on one side until crisp, about 90 seconds, then flip and repeat. Drain on paper towels and sprinkle with a little additional salt if you like.
• To serve, add some cheese, cilantro and red onion to the top of each taco (or gently open it and place inside),

POTATO TACOS (TACOS DE PAPA)

Steps:

• Peel potatoes and cut into quarters.
• Place potatoes in a large saucepan or pot with enough water to cover potatoes and bring to boil.
• Once potatoes are very tender, (think about mashed potatoes), remove from heat and drain.
• Add potatoes back into saucepan or pot and mash with potato masher. Add seasonings to mashed potatoes and mix well. If desired, add more seasonings to taste.
• Heat tortillas in microwave or on skillet in batches just to soften them.
• In a large pan add enough oil to cover the bottom and place over medium heat.
• Spread 2 tablespoons of mashed potato mix onto one half of the tortilla and fold the other half over, pressing lightly to seal. Repeat this with the rest of the tortillas and mashed potatoes.
• Pan fry tacos in pan until golden and crispy, about 2 minutes on each side. Make sure to fry tacos in batches as to not over crowd pan. Replenish oil as needed allowing oil to get hot before adding tacos again.
• Drain tacos on paper towels. Top and garnish with desired toppings and enjoy!

TACOS DE POTATOES (TACOS DE HOMBRE POBRE)

Steps:

• Steam or fry the tortillas.
• Divide the mashed potatoes onto each tortilla and garnish each taco with your favorite toppings.
• Servings and yield are estimated.
• For Vegan, omit the cheese and the sour cream. (Now there's an argument-inducing sentence if there ever were one -- ).