Inspired by the potato tacos at Loncheria Otro Rollo in Bakersfield, these Tacolicious versions are stuffed with fluffy mashed potatoes and pan-fried until crisp. The accompanying smoky ranchero sauce also would be great as an accompaniment for meat or fish or spooned over eggs.
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Featured in: On the California Taco Trail
- 5 tbsp. olive oil
- 6 cloves garlic, roughly chopped
- 1 small white onion, roughly chopped
- 4 canned chipotle chiles en adobo
- 1 (15-oz.) can whole, peeled tomatoes
- Kosher salt, to taste
- 1 1⁄2 lb. russet potatoes, peeled and quartered
- 2 tsp. ground cumin
- 12 (6") corn tortillas
- 1⁄2 cup canola oil
- Thinly sliced green and red cabbage and red radishes, for garnish
- Crumbled queso fresco, for garnish
Heat 3 tbsp. olive oil in a 2-qt. saucepan over medium. Cook garlic and onion until soft, about 5 minutes; transfer to a blender. Add chiles, tomatoes, and salt; purée until smooth and set sauce aside.
Cook potatoes in a 4-qt. saucepan of salted boiling water until cooked through, about 15 minutes; drain and return to pan over medium. Add remaining olive oil, the cumin, and salt; mash potatoes.
Working in batches, place about 1⁄4 cup potato in the center of a tortilla; fold tortilla in half and secure with a toothpick. Heat canola oil in a 12" skillet over medium. Fry tacos, flipping once, until golden and crisp, 2–3 minutes. Discard toothpicks and transfer tacos to a platter; top with reserved sauce, the cabbage, radishes, and queso fresco.