This recipe provides instructions for making delicious and satisfying Crispy Potato Tacos, also known as Tacos Dorados de Papa in Spanish. These tacos feature a flavorful and creamy mashed potato filling encased in corn tortillas that are fried until golden brown and wonderfully crispy. They are a popular and comforting dish often served in Mexican cuisine, either as a main course or a hearty snack. The filling for these tacos typically starts with cooked potatoes that are mashed until smooth. To enhance the flavor and creaminess of the mashed potatoes, ingredients like sautéed onions, garlic, cheese (such as cheddar, Monterey Jack, or queso fresco), and sometimes a touch of cream or broth are incorporated. Seasonings such as salt, pepper, cumin, and chili powder can also be added to taste, giving the potato filling a savory and slightly spiced profile. The preparation involves warming corn tortillas to make them pliable, then filling them with a spoonful of the mashed potato mixture. The tortillas are then folded over to enclose the filling and secured with toothpicks if necessary to prevent them from opening during frying. The filled tacos are then carefully fried in hot oil until they become golden brown and irresistibly crispy on both sides. Once fried, they are drained on paper towels to remove excess oil. Crispy Potato Tacos are often served with a variety of toppings that add freshness, flavor, and texture. Common toppings include shredded lettuce, diced tomatoes, chopped onions, crumbled queso fresco, and a drizzle of salsa (such as salsa roja or salsa verde) or sour cream. They can also be served alongside guacamole or a side of rice and beans for a more complete meal. These tacos are a fantastic vegetarian option that is both filling and flavorful, and their crispy texture makes them incredibly appealing. They are relatively simple to make and are always a hit with both kids and adults. The image shows the process of making Crispy Potato Tacos. In the upper part of the image, a hand is holding a partially filled corn tortilla. The tortilla has a layer of mashed potato filling and some shredded cheese on top. In the background, there are bowls containing more mashed potato filling, salsa, and shredded cheese, as well as another unfilled tortilla. The lower part of the image shows a wooden board with several golden-brown and crispy fried tacos arranged on it, garnished with chopped cilantro.
The texture of Crispy Potato Tacos is a delightful contrast between the crunchy and golden-brown fried corn tortilla and the soft, creamy, and flavorful mashed potato filling inside. The toppings add further textural variety, such as the crispness of lettuce and the creaminess of sour cream or guacamole.
The flavor profile is savory and comforting, with the earthy taste of potatoes enhanced by the sautéed onions, garlic, and cheese in the filling. The frying process adds a delicious crispy and slightly toasted corn flavor to the tortilla. The toppings, like salsa and cilantro, contribute freshness and a zesty kick.
Crispy Potato Tacos (Tacos Dorados de Papa) are corn tortillas filled with creamy mashed potatoes, folded, secured, and then fried until golden brown and crispy, typically served with various fresh toppings and salsa.
The preparation involves cooking and mashing potatoes with flavorings, warming and filling corn tortillas, folding and securing them, frying until crispy, draining excess oil, and then serving with desired toppings.
Ingredients:
- 4-5 medium potatoes (russet or Yukon gold work well), peeled and quartered
- 1 tablespoon olive oil or vegetable oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ cup shredded cheese (cheddar, Monterey Jack, or queso fresco), plus more for topping
- ¼ cup milk or vegetable broth (optional, for creaminess)
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder (optional)
- Salt to taste
- Black pepper to taste
- 12-16 corn tortillas
- Vegetable oil, for frying (about 1-2 inches deep in a skillet)
- Toothpicks (if needed to secure tacos)
Optional Toppings:
- Shredded lettuce
- Diced tomatoes
- Chopped white or red onion
- Crumbled queso fresco
- Salsa (roja or verde)
- Sour cream or Mexican crema
- Guacamole
- Chopped fresh cilantro
Equipment:
- Large pot (for boiling potatoes)
- Potato masher or fork
- Large skillet
- Spatula
- Paper towels
- Shallow dish or plate (for warming tortillas)
- Tongs
Instructions:
- Cook the Potatoes: Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
- Sauté Aromatics: While the potatoes are cooking, heat the olive oil or vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Mash the Potatoes: Drain the cooked potatoes well and return them to the pot. Mash them thoroughly using a potato masher or a fork until smooth.
- Make the Potato Filling: Add the sautéed onion and garlic mixture to the mashed potatoes. Stir in the ½ cup of shredded cheese, milk or vegetable broth (if using, for extra creaminess), ground cumin, chili powder (if using), salt, and black pepper. Mix well until everything is evenly combined and the filling is creamy and flavorful. Taste and adjust seasonings as needed.
- Warm the Tortillas: Heat a dry comal or skillet over medium heat. Warm the corn tortillas one at a time for about 10-15 seconds per side, until they are softened and pliable. You can also warm them in the microwave by wrapping them in a damp paper towel and microwaving for about 30-60 seconds. Keeping the warmed tortillas wrapped in a clean kitchen towel will help keep them soft.
- Fill the Tortillas: Working with one warm tortilla at a time, place a spoonful (about 2-3 tablespoons) of the mashed potato filling in the center of the tortilla. Fold the tortilla in half to create a taco shape. If the tortillas are not staying closed, secure them with toothpicks.
- Fry the Tacos: Pour about 1-2 inches of vegetable oil into a large, heavy-bottomed skillet. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of tortilla in; it should sizzle and turn golden brown in about 30-45 seconds.
- Fry the Tacos Until Crispy: Carefully place the filled tacos into the hot oil, being careful not to overcrowd the skillet. Fry them for 2-3 minutes per side, or until they are golden brown and crispy. If you used toothpicks, carefully remove them once the tacos are somewhat set.
- Drain Excess Oil: Remove the crispy potato tacos from the skillet using tongs and place them on a plate lined with paper towels to drain off any excess oil.
- Assemble and Serve: Arrange the crispy potato tacos on a serving platter. Sprinkle additional shredded cheese over the hot tacos so it melts slightly. Serve immediately with your favorite toppings such as shredded lettuce, diced tomatoes, chopped onions, crumbled queso fresco, salsa, sour cream, guacamole, and chopped fresh cilantro.
Enjoy these delicious and satisfying Crispy Potato Tacos! They are a perfect vegetarian meal or snack that is full of flavor and texture. Feel free to customize the potato filling and toppings to your liking.