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Cheesy Potato Tacos (Tacos de Papa)

Cheesy Potato Tacos (Tacos de Papa)
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Cheesy Potato Tacos (Tacos de Papa) are a delightful treat that combines the comfort of creamy mashed potatoes with the crunch of golden corn tortillas. This vegetarian-friendly dish is perfect for any occasion, whether it’s a cozy family dinner or a lively gathering with friends. Each taco is filled with a savory blend of mashed potatoes and cheese, making them irresistible to everyone. Serve them hot with your favorite toppings like pico de gallo or avocado sauce for an extra burst of flavor. Easy to prepare and packed with comforting goodness, these tacos are sure to become a household favorite.

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)
  • 16 corn tortillas
  • 1 cup vegetable oil (for frying tacos)
  • 1 lb plum tomatoes
  • 2 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1 tsp ground black pepper
  • 1/2 tsp kosher salt
  • 1 tbsp vegetable oil

Instructions

  1. Start by bringing a large pot of water mixed with 1 tablespoon of salt to a boil. Add the chopped russet potatoes. Cook over medium heat until soft when pierced with a fork, about 15 minutes.
  2. While the potatoes are cooking, prepare the sauce. Trim the stem end off each tomato and make a '+' sign on the opposite bottom. In a saucepan, boil tomatoes in 3 cups of water for 10 minutes. Reserve 2 cups of this cooking water. Peel tomatoes, transfer them to a blender, add garlic, cumin, oregano, pepper, salt, and one cup of reserved cooking water. Blend until smooth.
  3. In the same saucepan used for boiling tomatoes: Heat oil over medium heat. Add your blended sauce mixture and let it cook for 1 minute. Add remaining cooking water and simmer for about 5 minutes until reduced and thickened. Set aside.
  4. Drain your boiled potatoes back into the pot: Add butter, remaining tablespoon of salt, garlic powder, cumin, paprika, and queso fresco. Mash everything together until well combined. Adjust seasoning if necessary.
  5. Wrap tortillas in two batches with paper towels: Heat in microwave for 10 seconds or warm on a skillet until soft enough to fold without cracking. Lay each tortilla flat; fill half with about 2 tablespoons of mashed potato filling. Fold gently in half.
  6. Heat vegetable oil in a frying pan until hot: Test readiness by dipping an edge of a tortilla; if it sizzles, it's ready. Using tongs, carefully fry four tacos at a time for about 2 minutes or until golden brown on both sides. Remove from oil onto paper towel-lined plate.
  7. Serve your cheesy potato tacos warm with optional toppings like queso fresco or salsa for added flavor!

Nutrition

Find it online: https://perfectrecipeworld.com/cheesy-potato-tacos-tacos-de-papa/