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Cheesy Potato Tacos (Tacos de Papa)

Cheesy Potato Tacos (Tacos de Papa)
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Indulge in the delightful experience of Cheesy Potato Tacos (Tacos de Papa), a comforting dish that redefines traditional tacos with creamy mashed potatoes and rich cheese. These crunchy delights are perfect for any occasion, from casual weeknight dinners to festive gatherings. Each taco is a warm pocket of flavor, enhanced by spices and complemented by your favorite toppings. With an easy preparation process, these vegetarian tacos are sure to impress even the pickiest eaters. Enjoy them as a main dish or a fun appetizer, and savor the satisfaction in every bite!

Ingredients

Scale
  • 2 lbs russet potatoes (peeled and chopped)
  • 2 tablespoons kosher salt (divided)
  • 4 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 cup queso fresco (crumbled)
  • 1 cup vegetable oil (for frying tacos)
  • 16 corn tortillas
  • 1 lb plum (roma) tomatoes
  • 2 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1 tsp ground black pepper
  • 1/2 tsp kosher salt
  • 1 tbsp vegetable oil

Instructions

  1. Bring a large pot of water and 1 tablespoon of salt to a boil. Add the chopped potatoes and reduce heat to medium. Cook until soft when pierced with a fork, about 15 minutes.
  2. Trim the stem end off the tomatoes and make a '+' sign on the bottom of each. In a saucepan, boil tomatoes in 3 cups of water for 10 minutes. Reserve 2 cups of cooking water. Peel tomatoes, transfer to a blender, and add garlic, cumin, oregano, pepper, salt, and one cup of reserved cooking water. Puree until smooth.
  3. In the same saucepan, heat 1 tablespoon of oil over medium heat. Add the tomato sauce mixture and cook for 1 minute. Pour in the remaining cooking water and simmer for about 5 minutes until thickened. Set aside.
  4. Drain the cooked potatoes and return them to the pot. Add butter, remaining tablespoon of salt, garlic powder, cumin, paprika, and queso fresco. Mash everything together until combined. Adjust seasoning as needed.
  5. Wrap tortillas in two batches with paper towels. Heat them in the microwave for 10 seconds or on a hot skillet until soft enough to avoid cracking. Lay each tortilla flat and fill half with about two tablespoons of mashed potato filling. Fold in half gently.
  6. Heat oil in a frying pan until very hot—test by dipping an edge of a tortilla; if it sizzles, it's ready. Using tongs, fry four tacos at a time for about 2 minutes or until golden brown on both sides. Remove from oil and place on paper-towel-lined plates.
  7. Enjoy your cheesy potato tacos warm with your choice of toppings such as queso fresco, shredded cheese, iceberg lettuce, pico de gallo, or salsa!

Nutrition

Find it online: https://allcrockpots.com/cheesy-potato-tacos-tacos-de-papa/