Description
Indulge in the delightful crunch and creaminess of Cheesy Potato Tacos (Tacos de Papa). These mouthwatering tacos feature a crispy corn tortilla enveloping a rich potato filling, perfectly seasoned and complemented by melted cheese. Ideal for any occasion, whether you’re hosting friends or treating yourself to comfort food, these tacos are sure to please. They are easy to make, customizable with your favorite toppings, and can be prepped ahead of time for quick meals throughout the week. Enjoy them hot and fresh for an unforgettable culinary experience!
Ingredients
Scale
- 2 lbs russet potatoes
- 2 tablespoons kosher salt (divided)
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup queso fresco (crumbled)
- 1 cup vegetable oil (for frying tacos)
- 16 corn tortillas
- 1 lb plum tomatoes
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon vegetable oil
Instructions
- Bring a large pot of water with 1 tablespoon of salt to a boil.
- Add the chopped potatoes and cook over medium heat until soft when pierced with a fork, about 15 minutes.
- Trim the stem end off each tomato and make a '+' sign on the opposite side.
- Boil tomatoes in 3 cups of water for about 10 minutes. Reserve 2 cups of cooking water.
- Peel tomatoes, transfer them to a blender, and add garlic, cumin, oregano, pepper, salt, and one cup of reserved cooking water.
- Puree until smooth.
- In the same saucepan, heat 1 tablespoon of vegetable oil over medium heat.
- Add the sauce from the blender and let it cook for about 1 minute.
- Add the remaining reserved cooking water and simmer for approximately 5 minutes to thicken.
- Drain potatoes and return them to the pot.
- Add butter, remaining salt, garlic powder, cumin, paprika, and queso fresco.
- Mash until combined; season with additional salt if necessary.
- Wrap tortillas in two batches with paper towels; microwave for 10 seconds or warm in a skillet until pliable.
- Lay each tortilla flat, fill half with about 2 tablespoons of mashed potato mixture, then fold in half gently.
- Heat vegetable oil in a frying pan until hot (check by dipping an edge of tortilla; it should sizzle).
- Carefully fry four tacos at a time for about 2 minutes on each side or until golden brown.
- Remove from oil and place on paper-towel lined plate to drain excess oil.
- Serve your cheesy potato tacos with sauce or toppings like queso fresco, shredded cheese, iceberg lettuce, pico de gallo, or salsa!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (130g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg