Crispy Potato Tacos (Tacos Dorados de Papa)
Crispy Potato Tacos - Tacos Dorados de Papa, corn tortillas filled with creamy mashed potatoes and fried for an extra crunchy golden shell.
Ingredients
- 3 large russet potatoes
- 2 tbsp butter
- 1 cup Monterey Jack Cheese, shredded
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp chile powder (optional)
- 12 corn tortillas
- Vegetable oil for frying
Instructions
- Thoroughly wash the potatoes and peel the skin off.
- Bring to a boil over medium-high heat and allow potatoes to cook until they are soft. Place softened potatoes into a large bowl.
- Roughly mash softened potatoes. Add butter, cheese, garlic powder, chili powder (optional), salt, and black pepper, and mix to combine.
- Heat the corn tortillas in the microwave or comal for 30 seconds.
- In a large skillet, heat the oil over medium-high heat.
- Spread about 3 tablespoons of the mashed potatoes on one side of the tortillas and fold them to create tacos.
- Fry each taco for about 2 minutes per side, or until the tortillas are golden and crispy, flipping the taco carefully with a small spatula.
- Place the tacos on a baking sheet covered with paper towels to soak up any excess oil. Continue frying the tacos in batches until complete.
- Top with your favorite toppings...avocado crema, salsa, cotija cheese, or Mexican crema.
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