This is one of my favorite meals of all time. Of all time!
Tacos dorados de papa AKA fried potato tacos. These are crispy tacos filled with creamy potatoes and topped with lots of yummy veggies, cheese and salsa.
My mom would make these tacos all the time while I was growing up (she still does) and now I make them too. Most of the time she would make them with a combination of shredded beef and potatoes. I always liked mine with only potato, so she would make them for me that way. Feel free to add cooked shredded beef, ground beef or ground turkey to your potato filling.
A couple of weeks ago my husband and I were walking around an outdoor market in Mexico, and I spotted these beautiful clay dishes. I was in love. Like, I needed to have them. I instantly pictured making tacos and serving them on these plates. When you make potato tacos the best part is having a variety of toppings, and I loved the little 3 compartment dish for that. The little wooden spoon is hand-made and was too beautiful to pass up as well.
These tacos do require a little work, I’m not gonna lie, but they are worth it! All the steps are easy, but if you make all of the toppings from scratch they will take some time. I do have some tips for making it faster though like: buying good pre-made salsa, using left over mashed potatoes as filling or cooking your potatoes the day before and having them ready in the fridge. You could also recruit your family to cut the veggies and grate the cheese the way mom
used to recruit (still) recruits us.
Above are the ingredients I use to make a really good, quick, spicy and flavorful salsa. All I do is boil all the ingredients except the cilantro. I then blend all the veggies with lime juice, salt and cilantro. Let your salsa sit in the refrigerator for a while to get better and better when all of the flavors come together. I use two whole jalapenos, and it is nice and spicy. Use only one if you want it less spicy. If you want even less heat go ahead and open up one jalapeno, remove and discard the seeds, and add that.
The next component is a hot tomato broth that goes over the tacos. I never see this in restaurants, but it is very traditional in some areas of Mexico. My mom aaaalyways includes it with these tacos. You can add a little to your tacos or you can add a lot. You can leave this out if you prefer to as well. If you don’t want to use chicken bullion powder you can substitute chicken broth or chicken stock.
Still With Me? Okay.
The potato filling is super easy. Peel your potatoes and cut them into quarters. Boil until soft then drain them. Mash them up with a little salt, pepper and sour cream, and the filling is done.
Sometimes corn tortillas are stiff and break if you try to bend them. If this happens dampen a paper towel, wrap a stack or tortillas in it and microwave for 30 seconds. They will soften, and you will be able to fill and fry them. Frying your tacos is the LAST step. You want everything else to be done before you begin to fry.
Those tacos… those plates… those toppings… My dreams have come true. Okay, maybe I am being a little dramatic. Maybe my dreams don’t revolve around perfect tacos, but they are so so good! You need to make them.
Let’s talk about the pickled red onions. We need to talk about the pickled red onions. They are my husband’s favorite part of the taco, I think, and pretty up there for me too. They are quick to make and pair perfectly with the tacos. They are thinly sliced, salty and bright. So worth trying!
The salsa is looking good too. Homemade salsa is so fun to make. You can change it in so many ways. Blend it right up, and keep it in the refrigerator.
Mexican Potato Tacos
For the Tacos:
16-20 Corn Tortillas
6 Medium Russet or Golden Russet Potatoes
1 Tablespoon Sour Cream
Salt & Pepper to Taste
Vegetable Oil for Shallow Frying
Peel and quarter potatoes. Add to a pot, cover with water and bring to a boil. Boil for 15-20 minutes or until soft. Drain the potatoes and mash with salt, pepper and sour cream. Set aside until you are ready to fry.
When ready to fry add enough oil to generously cover the bottom of a large skillet. Set to medium high heat. To test the heat level hold the edge of a tortilla in the oil. The oil should bubble up around the edge. Fill one half of each tortilla with approximately 2 generous tablespoons of potato filling. Fry for about 2-3 minutes on each side or until golden brown. Remove from oil and drain on paper towels. Top with desired toppings.
For the Salsa (makes 3 1/2 Cups):
4 Tomatillos, peeled and washed
4 Small Tomatoes
2 Jalapenos, whole with stems removed (1 for less heat)
1 Large Garlic Clove, peeled and whole
Half a Red Onion, peeled
1 Teaspoon Salt
1 Tablespoon Fresh Lime Juice
1/2 Cup Fresh Cilantro
Salt to Taste
Add all ingredients except lime juice and cilantro to a small pot. Cover with water and bring to a boil. Reduce heat to a simmer and cook 5-7 minutes. Remove all ingredients and add to blender, but do not add the water. Let cool for a few minutes since blending hot ingredients can be dangerous. Pulse the salsa a couple of times. Add in the lime juice and cilantro and pulse a few more times until you reach your desired consistency. Add extra salt to taste.
For the Pickled Red Onions:
1 1/2 Red Onions, very thinly sliced
1 Cup Boiled Water
1/4 Cup Fresh Lime Juice (about 2 juicy limes)
1/2 Teaspoon Crushed Oregano
1/4 Teaspoon Black Pepper
1 Teaspoon Salt
Add onions to a medium bowl. Pour hot water, lime juice, oregano, salt and pepper over them. Carefully mix together and try to keep all onions covered in liquid. Cover bowl with a lid or plate to keep in the steam. Let sit for at least 10 minutes then uncover before serving. Serve warm or cold.
For the Broth:
8 Ounce Can Tomato Sauce
2 Cups Water
1/2-1 Tablespoon Chicken Bullion Powder (to taste)
1/2 Teaspoon Black Pepper
1/2 Teaspoon Crushed Oregano
Combine all ingredients in a small pot and stir together. Bring to a boil then simmer on low until serving.
Romaine Lettuce, finely chopped
Shredded Monterey Jack Cheese or Crumbled Cotija Cheese
Cucumbers, peeled and cut into half circles
Sour Cream or Mexican Crema
Make toppings in advance to cut down on prep time the day you make your tacos.
You can swap out the water and bullion powder for chicken broth in the broth recipe.