Potato Tacos (Tacos de Papa)

  • Serves

    serves 8


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


  • 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


Step 1

Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2⁄3 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.

Step 2

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.

Step 3

Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.

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