Potato Tacos (Tacos de Papa) Recipe | SAVEUR

Potato Tacos (Tacos de Papa)

Tacos de Papa

These tacos are stuffed with cumin-spiced potatoes and fried until they're crunchy.

Todd Coleman

These tacos are stuffed with cumin-spiced potatoes and fried until they're crunchy.

Potato Tacos (Tacos de Papa)
These hearty tacos de papa are stuffed with cumin-spiced potatoes and fried until they're crunchy.
serves 8

Ingredients

1 tbsp. finely chopped cilantro
12 tsp. dried oregano
12 tsp. sugar
2 ripe tomatoes, cored
2 red jalapeños, stemmed
1 clove garlic, smashed, plus 2 cloves, minced
1 tbsp. unsalted butter
1 lb. russet potatoes, peeled
2 tsp. kosher salt
1 tsp. freshly ground black pepper, plus more to taste
1 tsp. ground cumin
12 cup canola oil
18 corn tortillas
Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving

Instructions

Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 23 cup water in a blender until smooth; set salsa aside. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.