Ingredients
Scale
- 2 lbs russet potatoes (peeled and chopped)
- 4 tablespoons unsalted butter
- 1 cup queso fresco (crumbled)
- 16 corn tortillas
- 1 lb plum (roma) tomatoes
- 2 cloves garlic
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1 cup vegetable oil (for frying tacos)
- 2 tablespoons kosher salt (divided)
Instructions
- Bring a large pot of water with 1 tablespoon salt to a boil. Add chopped potatoes. Cook until soft when pierced with a fork, about 15 minutes.
- Trim stem ends off tomatoes and make a ‘+’ sign on the opposite/bottom of each. Boil tomatoes in 3 cups of water for 10 minutes. Reserve 2 cups of cooking water. Peel tomatoes, transfer to a blender, and add garlic, cumin, oregano, pepper, salt, and one cup of cooking water. Puree until smooth.
- In the same saucepan, heat oil over medium heat. Add sauce; let it cook for 1 minute. Add remaining cooking water; simmer for about 5 minutes to reduce and thicken. Set aside.
- Drain cooked potatoes and return them to the pot. Add butter, remaining tablespoon salt, garlic powder, cumin, paprika, and cheese. Mash until combined; season with salt if needed.
- Wrap tortillas in two batches with paper towels. Heat in microwave for 10 seconds or on a hot skillet until soft to avoid cracking. Lay tortilla flat; fill half with about 2 tablespoons of mashed potatoes. Fold in half gently.
- Heat oil in a frying pan until very hot (dip edge of tortilla; if it sizzles, it’s ready). Using tongs, fry four tacos at a time for about 2 minutes or until golden brown on both sides. Remove from oil onto paper-towel lined plate; continue frying remaining tacos.
- Serve your cheesy potato tacos with sauce or toppings such as queso fresco, shredded cheese, iceberg lettuce, pico de gallo, or salsa. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 360
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg