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Tacos de Papa

Tacos de Papa

You may know by now that I love trying new things. At least in the realm of food and drink, whether it is in the kitchen or out I am adventurous. Also, you probably know that I like celebrating food days. These don’t have to be National Days of food, but even Taco Tuesdays! That’s how I discovered my new favorite taco recipe; Tacos de Papa.

First, let me help you out if you don’t speak Spanish. Papa is a Spanish word for potato, depending on where you are seeking and speaking potato. In Spain the correct word (I am told) is patata as in my favorite Spanish Tapas Patatas Bravas. However in Latin America and Mexico the word for potato is Papa. While this can be confusing, especially in a home where the name my children call my father is Papa, don’t get in the weeds on this!

What you need to know is that Tacos de Papa are potato stuffed fried tacos. Need I say more?

Well I will. As with much food the name varies a bit by region, but generally you will be fine if you know the easiest term.

Speaking of easy (not Speakeasy, although cool) Tacos de Papa are very easy to make. In all honesty you could say they are mashed potato tacos. They are basically mashed potatoes spread into a corn tortilla and deep fried. There is a bit more to them than that, but not much.

I made Tacos de Papa for the first time last week and loved them so much I also made them a 2nd time later in the week. In fact I am going to make them for the third time today for Daughter Number Two’s birthday celebration dinner.

When D2 announced she was coming home today to watch D4 play a softball game I asked if we could go ahead and celebrate her upcoming birthday. She said yes. I asked her what she wanted to eat, which is more complicated with her than with some people. In addition to being a vegetarian she has food sensitivities. I don’t know from visit to visit what foods she is having to avoid. When I mentioned Tacos de Papa she was excited. I’m pretty sure potatoes are her spirit animal. Whether that comes naturally from her Irish heritage or just something in her, she loves potatoes. I would probably not be far off if I said that Mexican food was one of her favorite food styles or cuisines.

The rest of the family isn’t sad that I’m making these again. Tacos de Papa are such a versatile base that anyone can enjoy. The toppings and accompaniments are vast; shredded lettuce, avocado, cheese, pico de gallo and more can elevate these tasty bites to a new level.

Have you ever tried Tacos de Papa? If not, did you ever imagine putting potatoes in a taco?

They have quickly become a staple in my home and I may not continue searching for new and different styles of tacos for Tuesdays.

Tacos de Papa y Pico de Gallo

Tacos de Papa y Pico de Gallo

 

Tacos de Papa

Serves 4

Filling:

  • 3 medium sized potatoes (red or gold)
  • ½ teaspoon salt
  • 1 clove garlic (minced)
  • 1 teaspoon coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper

For Tacos:

  • 12 corn tortillas
  • Oil for frying
  • Garnishes (optional)
  • Crema
  • Cotija cheese
  • Avocado
  • Lettuce (shredded)
  • Cabbage (shredded)
  • Onion
  • Radishes (sliced thin)
  • Tomato (diced)

For filling:

  1. Use new potatoes or potatoes with unblemished skin for best results. Clean potatoes. Pierce skin gently and place in a large pan of water over medium heat. When water begins to boil add salt. Cook potatoes until tender, about 30 minutes.
  2. Place potatoes in a mixing bowl to cool. Reserve cooking water. When potatoes are cooled enough to touch remove skins and discard skins. With a potato masher gently mash potatoes, adding reserved potato water to thin, if necessary. Add seasonings. Do not add milk or butter. Mash potatoes until they are smooth and resemble a past. Do not over mash so they do not become starchy.

For Tacos:

  1. In a skillet place about two inches of oil. Heat oil in skillet to 375 degrees F.
  2. Heat tortillas in microwave or on a griddle or in a skillet for a few seconds. Warm tortillas are more pliable and won’t tear when filling and folding.
  3. Place 1 – 2 tablespoons of potato mixture on one half of heated tortilla. Fold in half gently and secure with toothpicks to prevent filling from failing out.
  4. When oil is hot, place tacos one or two at a time, without crowding, into hot oil. Cook until golden and crispy, turning once so both sides are done. Remove with a slotted spoon onto a plate with a paper towel to drain. Continue with remaining tacos.
  5. Garnish as desired.

 

 

 
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Posted by on June 4, 2018 in Dinner Recipes

 

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Lenten Journey, Easter brunch

Lenten Journey, Easter brunch

I am thoroughly glad to report that I made it through my Lenten Journey with few detours along the road. That is not the reason for the gap in writing. The reason for that is that I fell. This isn’t a grand metaphor for slipping from my Lenten promise, or falling from grace. No, I actually fell. I won’t bore you with the details of the whole thing, just to say that I’m getting back to cooking with Easter brunch which included a glorious Caprese Quiche.

There are some fun food stories that I hope to be able to share from the last month and a half. For now, I will share a little bit about our Easter Sunday eating experience.

I was so happy that Daughter Number Two was able to come home from college this weekend. It’s a really busy time for her as the semester is winding down. She brought one of her friends from college home to share Easter dinner with us, since she lives out of state. With Daughter 2’s eating challenges I knew it would most likely be chicken or turkey as a main dish unless she chose not to eat any meat. She did ask for turkey because she had given up all meat for Lent and she was really looking forward to a protein source that wasn’t a nut or legume. I asked the girls what other things they wanted for Easter dinner or were hungry for in general.

Our menu ended up being a mix of foods that the girls were hungry for and some family favorites. I also decided to make a quiche for brunch to give myself some extra time to prep my sides for the mid-afternoon dinner.

The quiche was a fantastic Caprese quiche. Caprese salad is one of my favorite summer favorites. This recipe was a blend of several that I had seen on line while looking at Easter day menus. I was really the only one who liked it. The combination of the cooked tomatoes and whole basil did not work for the girls.

I felt like the quiche needed the acidity of the vinegar. The girls thought it needed the acidity of ketchup!

Now that I am back on my feet and in perfect condition I hope to get caught up on my writing (and my housework, and my job, and the rest of life!) so you can read about the tests of my faith and fortitude this past Lent.

Happy Easter!

Caprese Quiche

  • 1 9 ” pie crust (unbaked)
  • ½ teaspoon olive oil
  • 1 Roma tomato (sliced 1/8”)
  • 4 ounces fresh mozzarella (sliced 1/8” rounds)
  • 5-6 fresh basil leaves
  • 6 eggs (beaten)
  • ½ cup half and half
  • Kosher salt
  • Fresh ground pepper
  • Balsamic vinegar (optional)
  1. Heat oven to 350 degrees. 

  2. Roll out pie crust into pie pan. Flute the edges. 

  3. Lightly drizzle the olive oil over the crust. Lay tomatoes over crust in a circle. Lay mozzarella alternating the tomatoes. Place the basil leaves in a star shape over the tomatoes and cheese. Sprinkle with salt and pepper. 

  4. In a bowl, beat eggs and half and half until well mixed. Carefully pour the egg mixture into the crust. 

  5. Bake for 50-55 minutes, until the crust is browned and the filling is set. The tomatoes and basil will rise to the top. 

  6. Remove from the oven and cool on a wire rack for 10 minutes.

 If desired, drizzle the plated quiche with balsamic.

 
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Posted by on April 20, 2014 in Brunch Recipes, Recipe

 

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A New Food Journey

A New Food Journey

I would love to be sharing some fabulous food making adventures with you during this post. Alas, that is not the case.

I have been travelling so much for work, family, and fun that I have done very little cooking since Valentine’s Day, and even less ‘new’ cooking or baking.

What I am sharing with you today is what I have given up for Lent. I have given up eating out for Lent. One might think this means that I am not going to be travelling. Not so, friends. Not so. In fact I have already had one small business trip just this past week. I made sure to pack food for my breakfasts, lunches, and suppers. It was harder than I had anticipated. I am so wired to eating out when I am on the road that it was a real effort to NOT stop and pick up something for breakfast, even though I had eaten before I left the house (3:30 in the morning) and packed a second breakfast – knowing my destination was a 4 ½ hour drive. I passed by a total of 7 Golden Arches on my morning journey. I did allow myself to stop at a coffee place mid-way through my drive (I had already consumed both of the 16 ounce cups I had brewed to take), but did not get any food items, just a black coffee. Lunch wasn’t so bad, because I was not going to leave where I was working to drive to lunch. I just ate my pre-packed lunch with the employees at the facility. Supper was another story. As soon as I got back in my car I started thinking about what I was going to have for dinner. What was on the way to the hotel? What was close to the hotel? Then my brain did a Homer Simpson “DOH”. I would be eating in my hotel room from what I had pre-packed. That worked. I like the food I packed. It was just a different routine.

The next morning my breakfast was a bit of a challenge. I usually have smoothies for breakfast at home. I add the various fruits, veggies, and milk together, and with my Magic Bullet (did you use the accent?) whip up a lovely little breakfast. Ah, but at home I don’t get annoyed with the hum of the mini-fridge in the middle of the night and get up to turn it down, only to discover in the morning that I have turned it to Sub-Zero. Everything was frozen. The almond milk was frozen. The blueberries were frozen. My baby spinach was frozen into a solid mass. Thank goodness I had not put my bananas in the fridge, and I had brought PB2! I was able to thaw the milk in hot water in the sink. It worked out just fine.

There were no hiccups with the food on the rest of the trip and I am thrilled to say that I am feeling fantastic about my decision. I will definitely keep you up to date on the progress and hopefully be able to share some amazing new recipes with you as I go down this journey. Wish me luck!

 
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Posted by on March 9, 2014 in Uncategorized

 

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