Recipe courtesy of Mary Berg
Tacos Dorados de Papa
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 712
- Total Fat
- 55
- Saturated Fat
- 12
- Carbohydrates
- 46
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 12
- Cholesterol
- 55
- Sodium
- 648
- Total: 45 min
- Active: 30 min
Ingredients
3 medium baking potatoes
4 cloves garlic
Kosher salt and freshly ground black pepper
3/4 cup (187 milliliters) sour cream
1/2 cup (75 grams) crumbled Cotija or feta
2 teaspoons finely chopped oregano
1/2 teaspoon cumin
1/4 teaspoon coriander
12 corn tortillas
Canola oil, for frying
For Serving:
1/2 cup (125 milliliters) sour cream
1/2 lime, zested and juiced
2 teaspoons chipotle in adobo, optional
1/2 cup (75 grams) crumbled Cotija or feta
Cilantro
Pickled red onion, optional
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.