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Tacos De Papa

Tacos De Papa
Serves: 8
  • 1 Tbsp cilantro, finely chopped
  • ½ tsp dried oregano
  • ½ tsp sugar
  • 2 ripe tomatoes, cored
  • 2 red jalapeños, stemmed
  • 1 clove garlic, smashed, plus 2 cloves, minced
  • 1 lb russet potatoes, peeled
  • 1 Tbsp unsalted butter
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper, plus more to taste
  • 1 tsp ground cumin
  • ½ cup canola oil
  • 18 corn tortillas
  • Thinly sliced green cabbage
  • Tomatoes, chopped
  • Crumbled cotija cheese, for serving
  1. Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and ⅔ cup water in a blender until smooth; set salsa aside.
  2. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl.
  3. Add minced garlic, butter, salt, pepper, and cumin. Mash until smooth. Set potato mixture aside.
  4. Heat oil in a 12" skillet over medium ­high heat. Spread 1 heaping Tbsp potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
  5. Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.


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