Tacos Dorados de Papa Recipe

It’s Guayaba Kitchen Wednesday and our friendly food blogger has passed on another tantalizing recipe. According to GK, potato tacos are a nice option when you have unexpected company, as little ingredients yield a lot of food.

I think they’re a a great option anytime. Enjoy!

Tacos Dorados de Papa (Potatoes) Recipe

6 papas (white or russet work well)
3 cups water
2 tbsp 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)
15 tortillas
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

Salsa Ingredients:
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 one tablespoon of salt, cover and allow to cook for 30 minutes over medium heat. Once the potatoes 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 medium/high while you continue with the potatoes.

Once potatoes have cooled, peel and return to the pot to mash. Add oregano, cumin, garlic powder, salt, pepper, egg and cheese. Mash well and set aside.

In a small pot, add all ingredients for the 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. Salsita is meant to be a bit watery.

Place tortillas in a plastic bag and microwave to soften (about 1 minute). 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 and avoid the breaking.

With a spatula, spread a layer of potatoes on one side of the tortilla, fold and set aside. Don’t fill too much! Once all of your tortillas are filled, place in hot oil and fry about three minutes on each side or until golden brown. To prevent the tacos from opening, make sure you press them down firmly when first placing them into the oil.

Line a dish with paper towels and drain tacos of excess oil before serving. Open them up and stuff with shredded lettuce, crema mexicana, cotija cheese, sliced tomato and salsita.

Makes 15 tacos. Suggested serving size: 3 tacos. Read the original blog post and recipe here.

written by

i am san fernando is April Aguirre, a writer born and raised in the San Fernando Valley. April bounced around the Valley throughout her upbringing and lived outside of California for a quick minute but always felt most at home in the city of San Fernando. To get at April's heart, FedEx puppies to her door, offer In-N-Out cheeseburgers by the dozen or introduce her to a beer tastier than the last.

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