Recipe courtesy of Cuchara Restaurant
Tacos Chelo
- Level: Intermediate
- Yield: 9 tacos (3 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 2052
- Total Fat
- 188
- Saturated Fat
- 32
- Carbohydrates
- 90
- Dietary Fiber
- 12
- Sugar
- 8
- Protein
- 14
- Cholesterol
- 94
- Sodium
- 1542
- Total: 1 hr 15 min
- Active: 45 min
Ingredients
Salsa:
10 tomatillos, husked
2 serrano peppers, stemmed
1 clove garlic
Salt and pepper
Salt and pepper
Tacos:
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
Directions
- 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!