Name: Crispy Potato Tacos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 Corn Tortillas, soft and pliable; 350 g Potato, boiled and peeled; ¼ Onion, finely chopped; 1 clove Garlic, minced; ¼ tsp Ground Cumin, for the potato filling; ¼ tsp Dried Oregano, crumbled; ¾ tsp Salt, adjust to taste; ¼ tsp Black Peppercorns, freshly ground; ½ cup Neutral Oil, for shallow frying; 1 cup Lettuce, shredded; ¼ cup Queso Fresco, crumbled; 3 tbsp Mexican Crema, for serving; ⅓ cup Tomato Salsa, for serving

45 mintotal

Prep 20 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Mash the boiled potatoes while warm, then mix in onion, garlic, cumin powder, oregano, salt, and black pepper.
Warm the tortillas briefly so they bend without cracking, then place a spoonful of potato filling on one half of each tortilla.
Fold each tortilla over the filling and press gently so the taco stays closed.
Heat the measured oil in a pan and shallow fry the tacos in batches until golden and crisp on both sides.
Drain briefly, then top or serve with lettuce, queso fresco, crema, and tomato salsa.

How to tell it's done

The shell should be crisp and golden, while the potato filling should stay soft and creamy.

Getting it right

Tip

Warm the tortillas before filling; cold corn tortillas crack easily during frying.

What to serve it with

Serve immediately while crisp, with salsa on the side to avoid making the tacos soggy.

Common mistakes

The tacos open up in the oil.: Press the fold firmly and lay them seam-side down in the pan, or hold the fold with tongs for the first few seconds. Once the tortilla crisps it holds itself shut.
The filling is heavy and gluey.: Mash the potatoes while they are still warm and stop as soon as they come together. Over-worked potato turns elastic, and it stays that way inside the taco.

Substitutions

Queso Fresco — Use a mild crumbly fresh cheese only if queso fresco is unavailable.

Storing and reheating

Fried tacos soften within the hour. The seasoned potato filling keeps three days in the fridge and freezes for two months, so make that ahead and fold and fry fresh.

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Ingredients