Tacos Dorados de Papa (Potato Tacos)
Everyone loves crispy potato tacos. Throughout Mexico, there are a variety of recipes with different ingredients, preparation styles and garnishes that make this dish unique in each household. In this version, cooked potatoes are seasoned with tomato, onion and garlic for an extra flavor, then topped with sour cream and cabbage coated in lemon juice for the perfect balance of creaminess and crunch. You could also pair the potatoes with cooked soyrizo for an even more memorable plant-based meal — make these your own with the fillings and garnishes you have on hand. Boil the potatoes ahead of time and store them in the fridge for up to a week until ready to use to make this an even quicker weeknight meal.
- Serves: 20 persons
- 2medium tomatoes, quartered
- 1small yellow onion, roughly chopped
- 2large garlic cloves, peeled
- 1 ¾cups neutral oil, such as grapeseed oil, plus more as needed
- 4medium russet potatoes, peeled and boiled until fork-tender
- 1tablespoon kosher salt (Diamond Crystal), plus more to taste
- ½teaspoon ground cumin
- 1tablespoon nutritional yeast (optional)
- 6ounces purple cabbage, thinly shredded (about 2½ cups)
- 1teaspoon lemon juice
- 20(6-inch) corn tortillas
- Sour cream, for serving
Step 1Add the tomatoes, onion and garlic to a blender, and blend until smooth.
Step 2Heat a pot (preferably the same pot used to cook the potatoes to save on dishes) over medium and add ¼ cup of oil. Once hot and shimmering, add the blended tomato mixture. Cook until it starts to reduce and darken, stirring occasionally, about 15 minutes.
Step 3Add the cooked potatoes to the pot and mash with a bean or potato masher until fully incorporated with the tomato mixture and just slightly chunky, but mostly smooth. Add salt, cumin and nutritional yeast, if using, and stir to combine. Turn off the heat. Taste and adjust seasoning if necessary.
Step 4Add the shredded cabbage to a bowl with the lemon juice and a pinch of salt. Toss to incorporate, and set aside.
Step 5Heat a dry (12-inch) skillet over medium. Warm all of the tortillas on each side in the dry skillet until soft and pliable, about 1 minute, and stack in a dish towel to keep warm. Add about ¼ cup of the potato mixture to half of each tortilla and fold over to cover. Try to keep the potato mixture completely tucked inside, then place the stuffed tortilla on a tray or plate lined with paper towels. Repeat with all of the tortillas.
Step 6Meanwhile, heat remaining 1½ cups of oil in a separate skillet over medium. Test the oil temperature by dipping an end of a tortilla to check for bubbling. Once the oil is hot, add 4 to 5 tacos at a time to the skillet. Cook the first side for 1 to 3 minutes, then gently flip and cook for an additional 1 to 3 minutes until crispy and golden.
Step 7Carefully remove the tacos from the hot oil and return to the paper towel-lined tray or plate to drain off excess oil. Cook the remaining tacos, adding additional oil as needed and scooping out any potato bits with a slotted spoon.
Step 8Serve immediately with sour cream and shredded cabbage.