Recipe courtesy of Cuchara Restaurant

Tacos Chelo

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 9 tacos (3 servings)
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10 tomatillos, husked

2 serrano peppers, stemmed

1 clove garlic

Salt and pepper

Salt and pepper 


2 large russet potatoes

1 spoonful butter 

4 leaves epazote, chopped

Salt and pepper

9 corn tortillas 

2 cups vegetable oil 

1/3 cup grated cotija cheese 

1/3 cup finely chopped white onion 


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.

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.

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.

Deep-fry the rolled tortillas in the oil until golden brown.

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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