Forget everything you think you know about tacos. While carne asada and al pastor reign supreme, there's a humble spud-tastic contender ready to steal the show: the potato taco. These aren't your grandma's leftover mashed potato concoctions; we're talking crispy, seasoned potatoes bursting with flavor, nestled in warm tortillas and topped with a vibrant pico de gallo. This recipe elevates the simple potato to unexpected heights, creating a satisfying and surprisingly sophisticated meal. It’s a perfect blend of textures and tastes, showcasing the versatility of the potato in a fun, unexpected way.
The secret lies in perfectly seasoned and crisped potatoes, a technique we’ll explore in detail. From selecting the right potatoes to achieving that ideal crunch, we'll guide you through every step. Ready to experience the magic of potato tacos? Let's dive into the simple, step-by-step process that will have you enjoying these delicious delights in no time.
Tools Needed
- Pot
- Knife
- Cutting board
- Container
- Masher
- Griddle
- Tongs
- Spatula
- Kitchen paper napkins
Ingredients
- Rousette potatoes: 4
- Water
- Ball tomatoes: 3
- Serrano chilies: 2
- Jalapeño chili: 1
- Onion: 1/2
- Cilantro: small bunch
- Green lemons: 2
- Salt
- Pepper
- Cotija cheese
- Corn tortillas
- Cooking oil: approximately 1 cup
Step-by-Step Instructions
Step 1. Prepare the Potatoes and Pico de Gallo
- Boil water in a pot. Add the potatoes, ensuring they are covered with water. Cover the pot, set heat to medium, and cook until soft and smooth (approximately 30-35 minutes).
- Once cooked, remove the potatoes from the pot and let them cool. Make an incision in each potato to easily peel the skin.
- Cut the ball tomatoes in half, remove the seeds and pulp, and then dice into small squares.
- Remove stems from serrano and jalapeño chilies. Remove seeds and finely dice.
- Cut the onion in half. Remove a small piece of the corner to help peel. Dice into small squares.
- Finely chop the cilantro leaves, being careful not to over-chop to avoid discoloration.
- Combine the diced tomatoes, chilies, onion, and cilantro in a container. Add lemon juice, salt, and pepper to taste. Mix well.
- Cut the cabbage in half, remove the hard core, and finely slice.
- Rinse the sliced cabbage, add a little salt, and set aside to clean.
- Peel the cooled potatoes and mash them using a masher. Season with salt and pepper.
Step 2. Assemble and Cook the Tacos
- Warm the corn tortillas on a griddle to soften them.
- Fill each tortilla with the mashed potato mixture. Press gently to secure.
- Heat oil in a pan. Fry the tacos until golden brown on both sides (approximately 2-3 minutes per side).
Step 3. Prepare the Garnish
- Cut the cabbage in half, remove the hard core, and finely slice.
- Rinse the sliced cabbage, add a little salt, and set aside to clean.
Step 4. Serve the Delicious Potato Tacos
- Serve the golden tacos with the pico de gallo, cabbage, and cotija cheese.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- When cooking potatoes, boil the water first before adding the potatoes.
- Remove potatoes from the water immediately after they are soft to prevent overcooking and peeling.
- Use a hot griddle to warm the tortillas to prevent cracking during frying.
- Cover the assembled tacos with plastic wrap while waiting to fry to prevent breaking.
Nutrition
- N/A
FAQs
1. Can I use leftover potatoes?
Yes! Make sure they're completely cooled and dry before you proceed with the recipe to ensure they crisp up nicely.
2. What type of potatoes are best for this recipe?
Russet potatoes work best due to their fluffy texture when cooked, resulting in crispy exterior and soft interior when fried.
3. Can I make the pico de gallo ahead of time?
Absolutely! Pico de gallo tastes even better after the flavors have had a chance to meld. Make it a day or two in advance and store it in the refrigerator.
So there you have it – a delicious and surprisingly easy recipe for potato tacos that’s sure to become a new family favorite. The satisfying crunch of the potatoes perfectly complements the fresh, zesty pico de gallo, creating a truly unforgettable flavor combination. Now get cooking and enjoy your amazing potato taco feast!