Recipe courtesy of Mary Berg
Tacos Dorados de Papa
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 712
- Total Fat
- 55 g
- Saturated Fat
- 12 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 55 mg
- Sodium
- 648 mg
In this Mexican-inspired dish, tortillas are filled with creamy mashed potatoes and fried for an extra crunchy golden taco shell.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 712
- Total Fat
- 55 g
- Saturated Fat
- 12 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 55 mg
- Sodium
- 648 mg
Ingredients
For Serving:
Directions
- Peel the potatoes, cut into large chunks and add into a medium saucepan along with the garlic. Cover with about 1 inch of cold tap water, season well with salt and bring to a boil over medium-high heat. Cook the potatoes until fork tender, about 15 minutes, then strain and transfer to a large bowl.
- Lightly mash the potatoes and garlic together. Switch to a hand mixer and add the sour cream, crumbled cheese, oregano, cumin and coriander and season well with salt and pepper. Beat to combine.
- Set out the corn tortillas and, if slightly stiff, wrap in a damp kitchen towel and warm in a low oven or the microwave until pliable. Divide the potato mixture down the center of each tortilla, roll them up and set aside seam-side down. If you’re having trouble keeping them together, secure the seam with a toothpick, leaving it in while frying and making sure to remove before serving.
- Add about 1/2-inch of oil to a large cast-iron skillet or a heavy bottomed sauté pan and heat over medium-high heat until the oil surface shimmers and bubbles form around a wooden spoon when gently dipped in. Line a sheet pan with paper towels, fit with a cooling rack and set aside.
- Fry the tacos starting seam-side down in batches until golden and crisp, about 2 minutes per side. Then transfer to the prepared sheet pan to drain and cool slightly and season with salt. If needed, keep the tacos warm in a 200-degree F oven for up to 30 minutes.
- To serve, Stir together the sour cream, lime zest, lime juice and chipotle in adobo if using. Drizzle the cream over the tacos or serve in a dish for dipping. Scatter the tacos with the cheese and garnish with cilantro and pickled onions if desired.
