Crispy Potato Rajas Tacos

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I can't believe I didn't rate this a few years ago when I made it. It is KILLER!
My husband and I had a Christmas alone so I decide to make a Mexican dinner for us, it is our fav fare.
To make it worthy of a special meal, I chose specific recipes that were authentic and something I would not ordinarily attempt due to the ingredients and/ or prep time. This recipe falls under both, but oooh so worth every minute spent on shopping, chopping, peeling, dicing, grating, squeezing, seeding, cutting, schucking, mashing, mixing, roasting, frying, and finally pulling it all together into one extraordinary taste sensation. All worth it because these tacos have so many flavors and textures to bounce off your tongue, that you can't help but to keep eating to figure out which texture and which taste it is that is driving you crazy in love. Only, be sure to invite friends to share, and DO NOT skip an ingredient of this recipe!

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i had these before in texas,not as good asyour sound will try your's for sunday dinner.every recipe i have from susan and mary sue have been wonderful.thank's girl's keep up the good job.

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We hade these for a comping trip, making everything ahead of times. fried them in a cast iron skillet over a campfire. Amazing!!! We brought 24 tacos and not one was ledt This will become a go-to recipe in our home.

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My husband and I ate lunch at the Border Grille in Las Vegas on 11/22 and I vaguely remembered this dish from one of the food shows staring Susan Fineger but I couldn't remember on which show it appeared. These were absolutely delicious at the restaurant. Everything works together to provide the most delicious bites. I would caution not to omit the chipotle crema or the corn salsa. Neither one was too spicy (I am not a big fan of super spicy food just full of flavor and worked very well together. I am so very glad FN posted this recipe and I can't wait to make it at home.

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I made these tacos and they were so goody good... We enjoyed them so much. We did not miss the meat. This is our new taco on Taco Tuesday. I served with black beans and a spicy mexican rice I made up. The sides that they have with the recipe my kids are not going to eat so I am not going to spend the time to make them. We are not a Crema bunch... sour cream does just fine.

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This was a time consuming dish with all the roasting that was involved. It was not particularly spicy but still good. I parboiled the potatoes and then fried them to give them some crispiness. My boyfriend is a meat and potatoes kind of guy so I grilled some sirloin steak that I seasoned w/ Ancho chili powder, corriander, paprika and salt. I have to say it complimented the dish very well. Also had black beans as a side dish.

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Absolutely amazing! The recipe is straight forward and is easy to make. Great taste and spiciness......I thought I hit a road block when it came to assembly but dipping the tortilla in the oil really softened it up and allowed me to close it with the toothpick. When I tried it without dipping it in the oil, the toothpick just ripped through the tortilla. Thanks Susan and Mary Sue for a great homemade alternative to the popular so-cal taco shops!

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I saw this recipe on "The Best Thing I Ever Made 'Spicy'" and although I would not say it was very spicy it was absolutely delicious. It took me 2 1/2 hrs to make though, from start to table. I added cayenne pepper to my potato mixture to add a little pep too. They were SOOOO good though. The Chipotle Crema did not taste very good though, but that could have been the fault of the brand I bought. Very time consuming but very good!