Recipe courtesy of Cuchara Restaurant

Tacos Chelo

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 9 tacos (3 servings)
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Ingredients

Salsa:

Tacos:

Directions

  1. For the salsa: Boil the tomatillos in water until soft. Transfer to a blender, along with the serrano peppers, garlic, and salt and pepper to taste. Blend well.
  2. For the tacos: Boil the potatoes in salted water until tender; don't overcook--they should stay in one piece. Smash the potatoes with the butter, being careful to leave good texture; don't mash them all the way as if you were making mashed potatoes. Add the epazote and salt and pepper to taste; mix.
  3. Heat the tortillas on a griddle until soft. Add about a spoonful of the potato mixture to one side of each tortilla, then roll up the tortillas like flautas.
  4. Deep-fry the rolled tortillas in the oil until golden brown.
  5. Serve 3 tacos per person, cover with salsa, and sprinkle with cotija and onions. Serve with a spoon on the side, so people can eat the salsa!

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