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Potato tacos are known to be the poor man’s taco, but I disagree. I tried these for the first time during my elementary’s carnival and it was one of the best things I’ve eaten. Ever since that day, I looked for them in every taco-selling establishment. What little I found wasn’t even close. Then it dawned on me!
I’ll just cook them myself! And whoa and behold I recreated a dish from memory. Well, almost. I researched possible ingredient combinations and portions to see which one best fitted what I wanted it to be like. But now! I can cook a dish that I had waited years to have again. But more importantly, it’s a dish I love (and my boyfriend loves) that I can keep in rotation.
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It’s simple to make and the labor isn’t intensive. Half the work is just waiting for the potatoes to boil. And it’s really cheap. A 10lb potato bag costs $1.50 for me even here in Los Angeles.
And here’s a secret: you’re basically making mashed potatoes and wrapping it in a tortilla to fry! You can eat mashed potatoes with gravy one day and then potato tacos the next if you make more than necessary.
The first time I made potato tacos, I had too much mashed potatoes left over. But I kind of planned it that way. I saved some mashed potatoes for the next day and paired it with mac & cheese. And for a twist, I mixed it all together (also including gravy). I know this sounds disgusting, but I’ve been doing it for years. The point is that you can repurpose leftovers easily if you end up making more mashed potatoes than you intended. I mean the normal idea would be potato tacos one day and steak and mashed potatoes the next, but I thought I’d share you my idea.
A note on serving size:
The serving size is kind of iffy on this one in terms of how many people it will serve. I normally aim for 1-2 servings when posting recipes, but this one I based it on how many tacos this will make. This recipe makes about 12+ tacos which may be for 2 people.
My boyfriend eats about 6 tacos when I make this. I eat 2 to 3 tacos. So it kind of just varies.
Are these good for leftovers?
You cannot make this, or at least the taco part, for leftovers. Crunchiness does not keep well in the fridge. If you want to have this for more than one day, you can make the mashed potatoes beforehand, but fry them before serving.
Craving some tacos, but you only got potatoes on hand? Try making these simple potato tacos!
- 1 pounds of potatoes
- 1/2 cup milk
- 1 tablespoons unsalted butter
- salt and pepper to taste
- 6 + corn tortillas
- canola oil or neutral oil that can withstand high temperatures
- Salsa of choice I use green salsa or guacamole salsa
- 1/8 of a pack of queso fresco not the grated kind
In a pot, boil 1 pound of potatoes until you can easily push a fork through.
In a separate pot, heat 1/2 cup of milk and 1 tablespoon of butter.
When the potatoes are cooked, mash them until desired texture and then add milk-butter mixture.
In a pan, add enough canola oil to cover about a 1/2 inch off the base of the pan.
Grab a corn tortilla and place about a tablespoon’s worth of mashed potatoes. Be careful not to overpack the tortilla or else it will tear. Fold the tortilla in half.
When the oil is hot, place 1-2 tacos at a time. Flip when one side becomes crisp and golden. Wait until the other side is the same. Remove from pan.
Take a skimmer and remove excess pieces to avoid them from burning and sticking onto the next tacos.
Repeat steps 6-7 until you are done.
Did you try this at home? What did you think?
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