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.