Tacos De Papa

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When You Want CRUNCHY And SPICY Mashed Potatoes

Just kidding, I can’t imagine adding salsa to traditional mashed potatoes. It’s still the best way I can think of describing these taquitos de papa.

Ingredients

Tacos

  • 4 Potatoes
  • Stack Of Tortillas
  • Cabbage
  • Cream (optional)
  • Queso Fresco (optional)

 

Salsa

  • 2 Tomatoes
  • 3 Chiles De Arbol
  • Garlic
  • Cumin
  • Oregano

Peel, Chop And Boil The Potatoes

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You can always do the chopping and peeling after the potatoes are cooked but I find this way easier. Put them to boil while you work on the rest.

Different Salsas For Different Dishes

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You can’t just put any kind of salsa on these tacos. It’s like pairing wine with food. Grab your tomatoes and chiles. Place them in a pot with water covering the tomatoes about halfway. While the potatoes and the salsa stuff is cooking, prep the cabagge.

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Chop! Or Is It Slice?

I’ll admit I don’t really know the difference. Put the cabbage on a chopping board and start cutting away to make thin strands.

If your a fan of queso fresco like I am. Take a chunk of it and crumble to add to the tacos.

Mash Them Up

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By this time the potatoes should be done. Drain them and begin to mash until they are completely smooth. Don’t leave any lumps. Add salt to taste.

Blend And Hold Your Breath

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They make look tiny but don’t underestimate their power. Once the tomatoes and chiles are done its time to make awesome sauce!

Tip: Don’t inhale hot chile fumes.

This is where you add the Salt, Garlic, Cumin and Oregano. I grind my spices in a molcajete and then add to the blender.

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Prep The Tortillas

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Assuming you use store bought tortillas and they are cold coming out of your fridge, heat them up. I passed them quickly on the comal just enough to warm them up. Cold tortillas are brittle. You can always stick them in the microwave for a few seconds.

Press about a spoonful of the mashed potatoes into the tortillas with a little pressure. Almost like your icing a cake except your pressing down on it. Fold in half and set aside. Do this with a few of them and heat up a pan with oil.

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Fry The Tacos

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We have this really cool round disk thing with a space to fill with oil but you can use any frying pan. After the oil is hot enough place them in the oil and flip once you see the underside turning a caramel color.

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Time To Decorate Your Tacos

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I sorta burned a few of them…

It’s okay just means more crunch! Throw cabbage, some crema, salsa and sprinkle on the queso fresco.

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Buen Provecho! Enjoy!

Chile De Molcajete

Put That Store-Bought Salsa Down

Make your own. This salsa recipe is super easy. And even if you haven’t developed tortilla flipping hands (can flip tortillas on a hot comal and not get burned) yet, just use tongs or a spatula.

Ingredients

  • 5 Jalapeños
  • 2 Small Tomatoes
  • 1 garlic clove
  • Salt to taste

You’re also going to need a molcajete or you can blend the ingredients in the blender, but that’s not as fun as manually grinding everything.

Use Fresh Ingredients

No preservatives here and besides you’re probably going to end up finishing this salsa by tomorrow. Trust me.

A Tostar On The Comal

Heat up your comal or pan to medium high heat and throw all the jalapeños and tomatoes on there. Abandon the garlic for now we won’t need that until later. Rotate those guys to where all sides all slightly burned. Use tongs in case you don’t have tortilla flipping hands.

Put Them In A Tiny Sauna

Place them in a bag while they’re still hot and tie it up. This will make the peeling process easier.

 

Grind The Ajo

While the tomatoes and jalapeños are in the bag sweatin’ it out, grind the piece of garlic in the molcajete. If you’re using a blender just blend all the ingredients together after the next step.

Peel, Peel, And Peel Again

I like to pour a bit of canola or corn oil on my hands to prevent them from getting super spicy from the jalapeños. Run the jalapeños under water for a couple seconds to peel more easily.

Grind It All Up

Throw everything in the molcajete and get to work grinding everything. Today we work out arms. It’s okay to take a small break in between. Remember this is gonna taste really good. Add a bit of salt and taste.

This Goes Great With Pretty Much Anything Except Cereal

Serve with Quesadillas or chips and watch it disappear.

 

If It Comes Out Spicy It’s Because You Were Mad

Chiles are strange some come out spicy others don’t. There’s no saying how spicy it will be or like my mom says if it comes out spicy that meant you were angry while making it.

Buen Provecho! Enjoy!