| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 45 min |
| Inactive: | 30 min |
| Cook: | 35 min |
| Yield: | 12 tacos |
Ingredients
- 3 medium Yukon Gold potatoes, peeled and cut in 1/2-inch dice
- 1/4 cup extra virgin olive oil
- 2 medium onions, halved and cut in 1/4-inch slices lengthwise
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 medium red bell peppers, roasted, peeled, seeded, and julienned
- 4 medium poblano chiles, roasted, peeled, seeded, and julienned
- 1 cup heavy cream
- 3/4 cup grated Mexican Manchego or Monterey Jack cheese
- 2/3 cup grated Cotija cheese
- 1/3 cup grated Panela cheese
- Vegetable oil, for frying
- 12 small corn tortillas
- Chipotle Crema, recipe follows, for serving
- Border Guacamole, recipe follows, for serving
- Corn Relish, recipe follows, for serving
- 1 cup sour cream
- 1/4 to 1/2 chipotle en adobo, to taste, finely minced into a paste
- 1/4 lime, juiced
- Salt, to taste
- 5 ripe California avocados, preferably Hass, halved, seeded, and peeled
- 6 tablespoons chopped fresh cilantro
- 1 medium red onion, diced
- 4 jalapeno chiles, stemmed, seeded, and finely diced
- 3 tablespoons freshly squeezed lime juice
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra virgin olive oil
- 4 cups fresh corn kernels (about 5 ears)
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 large red bell pepper, cored, seeded, and cut into 1/4-inch dice
- 4 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch dice
- 4 scallions, white and light green parts, thinly sliced on the diagonal
- 1/2 cup red wine vinegar
Instructions
- For the potato rajas: Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about 6 to 8 minutes, being careful not to overcook. Drain, pat dry, and spread in a single layer on a tray to cool.
- Heat olive oil in a large skillet over medium heat. Saute onions with salt and pepper until they begin to brown, about 10 minutes. Stir in red bell peppers and chiles. Pour in heavy cream, bring to a boil, and reduce to a simmer. Cook 4 minutes or until cream begins to thicken. Add grated cheeses and potatoes and cook, stirring occasionally, until just heated through. Remove from heat.
- For the tacos: Heat vegetable oil to 350 degrees F in a large, deep pot or deep fryer. Dip tortillas briefly, one at a time, into the hot oil, just to soften. Spoon potato rajas mixture into center of each softened tortilla. Fold in half to enclose mixture and secure with a toothpick threaded through the top edge of the tortilla. Deep fry tacos for 3 to 5 minutes, until crispy and lightly golden. Remove and drain thoroughly.
- To serve, spoon Chipotle Crema onto four serving plates, spreading a bit to create a bed for the tacos. Place Crispy Potato Rajas Tacos on top of crema. Finish by topping with generous spoonfuls of Border Guacamole and Corn Relish and serve immediately.
- Combine ingredients thoroughly in a small mixing bowl. Taste and adjust seasonings as necessary. Chill until ready to use.
- Cut the avocados into quarters and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately.
- Heat 1/2 cup of the olive oil in a large skillet over medium heat. Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
- Add diced peppers to the sauteed corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature.
Reviews
Labor intensive but help with some prep this is an amazing dish. I’ve made this for family 5 times. Today will be my 5th. Bravo! Great Recipes.
Wow, this was a lot of work but AMAZING!! It’s difficult to make a vegetarian dish that people rave about and this was certainly one. Thank you sooo much to the person who recommended the Trader Joes frozen roasted peppers and onions because wow did it save me some time. I made the filling and followed the recipe but i didn’t fry the tacos nor did I make the guacamole or corn relish. I just didn’t have the time. I served the filling with warm corn tortillas, refried black beans and Mexican rice along with various salsas. It was amazing and sooooo tasty. Next time I may add som serrano peppers or leave in some seeds from Chipotle Peppers cuz i could have used more spice and I might just leave out the cheeses cuz it’s rich enough already with the cream. I will try frying them and making the guac and relish with more time. This is definitely a keeper!
Awesome recipe! The second time I made this I used Trader Joe’s frozen roasted peppers and onions to save some time and it was a game changer. Saved a ton of time. Great recipe to make ahead, assemble and then take camping and fry while at the site! Total crowd pleaser.
The Best Thing I Ever Made!!!
amazing! Different layers.. It took alot of time to make. I think next time I will make only when I have guest. And cut everything up the night before. But well worth it.. It’s amazing!
Absolutely delicious!! There’s lots of different layers, it take a long time to make each layer but worth it!!
Very disappointed in this recipe. I wanted to try it because one of my favorite recipes also from The Border Grill is the Pollo Ciudad with Pickled Tomato Salsa but this recipe was one of the most expensive, most time consuming recipe I’ve ever tried. The corn relish swims in the recommended oil and the individual layers of crema, corn relish & deep fried tacos just did taste good together. My recommendation would be to try a different recipe from the Border Grill.
I can’t believe I didn’t rate this a few years ago when I made it. It is KILLER!
My husband and I had a Christmas alone so I decide to make a Mexican dinner for us, it is our fav fare.
To make it worthy of a special meal, I chose specific recipes that were authentic and something I would not ordinarily attempt due to the ingredients and/ or prep time. This recipe falls under both, but oooh so worth every minute spent on shopping, chopping, peeling, dicing, grating, squeezing, seeding, cutting, schucking, mashing, mixing, roasting, frying, and finally pulling it all together into one extraordinary taste sensation. All worth it because these tacos have so many flavors and textures to bounce off your tongue, that you can’t help but to keep eating to figure out which texture and which taste it is that is driving you crazy in love. Only, be sure to invite friends to share, and DO NOT skip an ingredient of this recipe!
My husband and I had a Christmas alone so I decide to make a Mexican dinner for us, it is our fav fare.
To make it worthy of a special meal, I chose specific recipes that were authentic and something I would not ordinarily attempt due to the ingredients and/ or prep time. This recipe falls under both, but oooh so worth every minute spent on shopping, chopping, peeling, dicing, grating, squeezing, seeding, cutting, schucking, mashing, mixing, roasting, frying, and finally pulling it all together into one extraordinary taste sensation. All worth it because these tacos have so many flavors and textures to bounce off your tongue, that you can’t help but to keep eating to figure out which texture and which taste it is that is driving you crazy in love. Only, be sure to invite friends to share, and DO NOT skip an ingredient of this recipe!
i had these before in texas,not as good asyour sound will try your’s for sunday dinner.every recipe i have from susan and mary sue have been wonderful.thank’s girl’s keep up the good job.
We hade these for a comping trip, making everything ahead of times. fried them in a cast iron skillet over a campfire. Amazing!!! We brought 24 tacos and not one was ledt This will become a go-to recipe in our home.