Food Friday: Tacos de Papa

by graceelena on September 17, 2010

My mom and I celebrated Mexico’s Bicentennial with a delicious meal of Tacos de Papa also known as potato tacos. It’s a favorite dish of ours and one of the easiest to make.

I wanted to show off my Mexican cooking to my mom so I made a big pot of frijoles de la olla to go with the tacos. Making a great pot of beans is the true test of your ability to make delicious Mexican food. My mom says my beans are good but I think I still need a bit of work to get them right every time. The amount of salt is always a bit tricky.

Tacos de Papa are delicious so make extras. You may think you’ll only eat two but you’ll be wrong. It’s more like four. The best thing about this recipe is I usually always have the ingredients. Potatoes, corn tortillas, monterey jack cheese. That’s it! We top them with cabbage and salsa but that’s optional.

Tacos de Papa
makes 12 tacos

Ingredients
4 small russet potatoes (less if they are big)
12 corn tortillas
1/2 cup of shredded monterey jack cheese
1 tbs salt
1/2 cup vegetable oil

1. Peel and chop the potatoes into medium sized pieces. Boil in a large pot of water with salt until tender. Drain the potatoes and mash. Add more salt if needed. Set aside.
2. Heat a comal or frying pan to medium high heat. Warm the tortillas over the comal until soft. Place the warmed tortillas in a dish towel to keep warm and moist.
3. Heat oil in a rimmed frying pan over medium high heat. While the oil heats up, prep tacos. Place about 2 tbs of potato on a tortilla, sprinkle shredded cheese on top and fold in half into a taco. Repeat with remaining tortillas.
4. Carefully put tacos (2-4 depending on the size of the pan) into the pan and fry until golden brown and crispy on both sides. About 1 minute per side.
5. Serve tacos hot with chopped cabbage tossed in lemon and the salsa of your choice as toppings. The tacos can be slowly opened to add the cabbage and salsa.

Chicharrón are pictured in the middle. My mom says this yummy Mexican snack was created by the indigenous people of Mexico. The Spanish would give the scraps from the pig to the indigenous workers and they created chicharrones from the skin. Unfortunately, I was not able to find a link to this story but for now I’ll go with what my mom says. She is usually right.

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