Potato Tacos (Tacos de Papa)

Name: Potato Tacos (Tacos de Papa)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 tbsp. finely chopped cilantro; 1 ⁄ 2 tsp. dried oregano; 1 ⁄ 2 tsp. sugar; 2 ripe tomatoes, cored; 2 red jalapeños, stemmed; 1 clove garlic, smashed, plus 2 cloves, minced; 1 tbsp. unsalted butter; 1 lb. russet potatoes, peeled; 2 tsp. kosher salt; 1 tsp. freshly ground black pepper, plus more to taste; 1 tsp. ground cumin; 1 ⁄ 2 cup canola oil; 18 corn tortillas; Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving

Serves
serves 8

TODD COLEMAN

These tacos are stuffed with cumin-spiced potatoes and fried until they're crunchy.

Ingredients

1 tbsp. finely chopped cilantro
¹⁄₂ tsp. dried oregano
¹⁄₂ tsp. sugar
2 ripe tomatoes, cored
2 red jalapeños, stemmed
1 clove garlic, smashed, plus 2 cloves, minced
1 tbsp. unsalted butter
1 lb. russet potatoes, peeled
2 tsp. kosher salt
1 tsp. freshly ground black pepper, plus more to taste
1 tsp. ground cumin
¹⁄₂ cup canola oil
18 corn tortillas
Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving

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Instructions

Step 1

Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2⁄3 cup water in a blender until smooth; set salsa aside. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.

Step 2

Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.

Step 3

Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.

Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2⁄3 cup water in a blender until smooth; set salsa aside. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.