Tag Archives: Vegetarian

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


  • 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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Mushroom Stroganoff

Mushroom Stroganoff

In some circles it was mentioned that this past Monday was “The Day of the Mushroom”. To honor this day, Meatless Monday, and my personal love of mushrooms I made Mushroom Stroganoff for dinner.

A former co-worker of mine had a favorite joke: A mushroom walks into a bar. The bartender says, “we don’t serve your type here.” The mushroom replies, “Why not? I’m a fungi (fun guy).”

Yes, mushrooms are not a vegetable they are in the fungus family. I hope I didn’t just ruin your love for mushrooms. If I did, don’t look up cheese, truffles, or yeast.

Having an especially picky eater in the house I knew this was a gamble dish. Daughter Number Three doesn’t even like vegetables; she certainly doesn’t like mushrooms. She always picks them out and sets them at the edge of her plate. This was going to be quite a task since the main focus of the Mushroom Stroganoff was mushrooms. In fact, I added two types of mushrooms; cremini and button.

As a last minute decision I did serve some grilled chicken breast, as a side to the Mushroom Stroganoff. That was likely a good call. The Hubs and D4 both liked the stroganoff, but it seemed to lack the substance (aka meat) they thought they wanted. Daughter Number 3 actually admitted that the flavor of the stroganoff was delicious. That was a win. I noticed The Hubs picked up about a quarter of a cup of mushrooms off her plate and ate them.

To round off the meal I served a salad of fresh greens, topped with some homemade croutons. Additionally I served some mixed peas and carrots.

Although I loved the Mushroom Stroganoff I don’t think I will make it as a main dish again. While it was at least a moderate success for everyone at the table it did not satisfy the family.

If you are looking for a good dish for a vegetarian main, I recommend it, though. The cremini’s are an excellent substitute for the flavor of meat.

Mushroom Stroganoff

  • ¼ cup unsalted butter
  • 2 tablespoons white onion (diced)
  • 2 pounds fresh mushrooms (sliced, mixed variety)
  • 2 tablespoons all-purpose flour
  • ½ cup white wine
  • 1 cup no-chicken broth
  • ½ cup sour cream
  • 1 tablespoon flat-leaf parsley (more for garnish)
  • Salt and pepper to taste
  • 1 pound cooked egg noodles
  1. In a saucepan over medium heat melt the butter. Add the onions and sauté until translucent.
  2. Add mushrooms and cook until soft and most of their liquid has been released, stirring frequently, about 5 minutes.
  3. Add the flour and stir to incorporate. Stir in the wine and broth. Cook for 2-3 minutes, continuing to stir.
  4. Remove from the heat and stir in sour cream. Add the parsley, salt, and pepper.
  5. Place cooked and drained egg noodles into a serving bowl. Pour cooked sauce over noodles and toss to combine.
  6. Garnish with additional parsley and serve immediately.

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Posted by on April 18, 2018 in Dinner Recipes


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