Doña Tina’s Crispy Potato Tacos
Makes 6 tacos
Hola readers! It’s been such a long time since my last post. Among other things, I had a transient ischemic attack (TIA) – a tiny stroke. And was so tired with the medications I was on, I felt about eighty years old. But no more! I guarantee you’ll love these crispy potato tacos so much, it will have been worth the wait!
One day, hubby and I were in Winters, California, a charming small town not far from Sacramento that has become quite a foodie destination. At a Mexican restaurant called Chuy’s Taqueria, they had potato tacos topped with guacamole, tomato, sour cream, cheese, lettuce and salsa. They were wonderful! So why don’t we see this dish more often in Mexican restaurants and taco trucks?
So I found a recipe for crispy potato tacos on a website called Piloncillo & Vainilla, changed it, and put my own Doña Tina’s take on it. I also used a taco recipe from Bon Appetit and a slightly modified guacamole recipe from Sunset magazine. Taking bits and pieces from existing recipes and combining them to make new ones is a fun way to be creative with food. You’ll love these tacos! Thanks for visiting my blog!
6 corn tortillas
1 1/2 cup mashed potatoes
chopped fresh cilantro
1 1/2 lb Yukon Gold or russet potatoes, peeled, quartered
1 jalapeño pepper, seeded, thinly sliced
1/2 small red onion, sliced
2 tablespoons canola oil
3/4 cup whole milk
3 tablespoons butter
salt to taste
2 large ripe avocados
2 to 3 tablespoons lime juice
1 clove garlic, minced or pressed
1 to 2 tablespoons chopped fresh cilantro
1 medium tomato, seeded, chopped
salt to taste
Put potatoes in a large pot filled with cold water. Bring to a boil on high heat, then reduce heat to medium and simmer, uncovered, for 20 minutes until tender.
While potatoes are boiling, heat canola oil in a pan on medium high. Add jalapeño chile and red onion slices. Sauté about 5 minutes, until brown. Remove from heat and set aside.
Also while potatoes are boiling, prepare the guacamole. Combine ingredients in a bowl, them mix with a fork or potato masher. Season with salt. Set aside.
When potatoes are done, drain and return to pot. Add milk, butter, and sauteéd onion and jalapeño. Mix well and season with salt. Place about a spoonful of mashed potatoes on each tortilla (not too much or the tortilla will be difficult to fold over).
Pour canola oil in a frying pan to about 1/4″ depth. Heat oil on medium-high until oil is hot. Place tortilla with potato side up in the pan, cook for about 10 seconds, then fold the tortilla over with the mashed potato inside. Fry taco for about a minute or two, turning once, until the tortilla is crisp. If your pan is big enough, you can even do two at a time.
Drain tacos on paper towels, then top with guacamole and chopped cilantro. Serve immediately.