Crispy Potato Filled Tacos (Printable Version)
Golden fried tacos filled with seasoned mashed potatoes, cheddar cheese, and fresh cilantro for a flavorful bite.
# Ingredients Required:
→ Vegetables
01 -
454 grams russet potatoes
→ Dairy
02 -
30 milliliters milk
03 -
300 grams sour cream
04 -
60 grams shredded cheddar cheese
05 -
120 grams Queso Fresco cheese
→ Spices and Herbs
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon ground cumin
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon chili powder
10 -
1/4 teaspoon onion powder
11 -
60 milliliters chopped cilantro
→ Other
12 -
10 corn tortillas
13 -
Oil for frying
# Guide to Cooking:
01 -
Peel and dice the potatoes into 2.5 cm cubes. Place in a pot, cover with cold water, and bring to a boil. Cook until fork tender, approximately 15 minutes. Drain thoroughly.
02 -
Using a potato masher or fork, mash the drained potatoes. Incorporate milk and 60 ml of sour cream, blending until smooth or desired texture is achieved.
03 -
Add shredded cheddar cheese, salt, black pepper, ground cumin, chili powder, and onion powder. Adjust seasoning to taste and mix well.
04 -
Wrap corn tortillas in a clean towel and microwave for 45 seconds until heated through and pliable.
05 -
Spoon approximately 60 milliliters of the potato mixture onto half of each tortilla, then fold to enclose the filling.
06 -
Heat oil in a large skillet over medium-high heat. Fry 2-3 tacos at a time for 2-3 minutes per side until golden brown and crispy.
07 -
Transfer fried tacos to a wire rack or paper towels to drain excess oil. Serve topped with sour cream, crumbled Queso Fresco, and chopped cilantro.
# Extra Suggestions:
01 -
For a healthier alternative, bake the tacos instead of frying. Customize toppings with salsa, guacamole, or hot sauce as desired.