Tacos de papa remind me of my mom. She would make them and the whole house (including everyone in it) would smell like fried . Any type of papa can be used in this recipe. I just happened to have white potatoes on the day I made them, and they worked well. This recipe is great when you have unexpected company, as little ingredients yield lots of food. Enjoy!
6 papas (white or russet work well)
3 cups water
2 tbls salt
1 tsp dried oregano
1.5 tsp cumin
1 tbsp garlic powder
fresh cracked pepper
1 whole egg, plus one egg white
⅓ cup cotija cheese (plus more for sprinkling on tacos)
oil for frying
1 small head of lettuce, shreded
crema mexicana (mix in a bit of water to it to make it easier to drizzle over tacos)
2 sliced roma tomatoes
para la salsita:
2 roma tomatoes
1 ½ cup water
1 chile guajillo
2 garlic cloves
3 chiles de arbol
1 tsp sea salt
fresh cracked pepper
How to Prepare
In a pot, add washed potatoes to water. add 1 tbsp salt, cover and allow to cook for 30 mins over medium heat. Once papas are cooked through, drain and set aside to cool.
In a frying pan, add enough oil to deep fry and allow it to heat up over med/high while you continue with the papas.
Once potatoes have cooled, peel and return to pot to mash. Add oregano, cumin. garlic powder, salt, pepper, egg, and cheese and mash well. Set aside.
In a separate little ollita, add all ingredients for salsita. cover and bring to a boil over medium heat. Once tomatoes are cooked through (about 10 minutes), blend and set aside. Taste for salt and pepper. * note this salsita is meant to be a bit watery.
In a platic bag, place tortillas in micorwave to soften (about 1 min) If tortillas are not softened, they will break in half when you fill and fold them. You can also heat them over a comal, but remember that you just want to warm them up enough to make them soft as to not break when folding.
With a spatula, spread a layer of papas on one side of the tortilla, fold and set aside. Don’t fill too much! (spread with half a spatula-full of mixture). Once all of your tortillas are filled, place in hot oil and fry about 3 mins on each side or until golden brown. Make sure to press tacos down firmly when first placing them into the oil to prevent them from opening.
Line a dish with paper towels and drain tacos of excess oil before serving.
Open them up and stuff with shredded lechuga, crema mexicana, cotija cheese, sliced tomato, and salsita.
makes 15 tacos
Suggested serving size: 3 tacos