In this Mexican-inspired dish, tortillas are filled with creamy mashed potatoes and fried for an extra crunchy golden taco shell.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 3 medium baking potatoes
- 4 cloves garlic
- Kosher salt and freshly ground black pepper
- 3/4 cup (187 milliliters) sour cream
- 1/2 cup (75 grams) crumbled Cotija or feta
- 2 teaspoons finely chopped oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 12 corn tortillas
- Canola oil, for frying
- 1/2 cup (125 milliliters) sour cream
- 1/2 lime, zested and juiced
- 2 teaspoons chipotle in adobo, optional
- 1/2 cup (75 grams) crumbled Cotija or feta
- Cilantro
- Pickled red onion, optional
Instructions
- Peel the potatoes, cut into large chunks and add into a medium saucepan along with the garlic. Cover with about 1 inch of cold tap water, season well with salt and bring to a boil over medium-high heat. Cook the potatoes until fork tender, about 15 minutes, then strain and transfer to a large bowl.
- Lightly mash the potatoes and garlic together. Switch to a hand mixer and add the sour cream, crumbled cheese, oregano, cumin and coriander and season well with salt and pepper. Beat to combine.
- Set out the corn tortillas and, if slightly stiff, wrap in a damp kitchen towel and warm in a low oven or the microwave until pliable. Divide the potato mixture down the center of each tortilla, roll them up and set aside seam-side down. If you’re having trouble keeping them together, secure the seam with a toothpick, leaving it in while frying and making sure to remove before serving.
- Add about 1/2-inch of oil to a large cast-iron skillet or a heavy bottomed sauté pan and heat over medium-high heat until the oil surface shimmers and bubbles form around a wooden spoon when gently dipped in. Line a sheet pan with paper towels, fit with a cooling rack and set aside.
- Fry the tacos starting seam-side down in batches until golden and crisp, about 2 minutes per side. Then transfer to the prepared sheet pan to drain and cool slightly and season with salt. If needed, keep the tacos warm in a 200-degree F oven for up to 30 minutes.
- To serve, Stir together the sour cream, lime zest, lime juice and chipotle in adobo if using. Drizzle the cream over the tacos or serve in a dish for dipping. Scatter the tacos with the cheese and garnish with cilantro and pickled onions if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 712 |
| Total Fat | 55 g |
| Saturated Fat | 12 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 55 mg |
| Sodium | 648 mg |
Reviews
These were really good. Had great flavor. I like them in flour tortillas rather than corn. I recommend making them with a little less potato filling in each one. We will definitely be making these again.