Potato Taco Recipe for Lent...
Because some people don't like fish.
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Here is a crispy potato taco recipe for those who are observing during Lent. Hell, it’s a recipe that can be made and consumed any time of the year. Normally, it’s my quick pantry go-to and I’ll use canned whole potatoes. Don’t judge me. This time around I used whole baby yellow potatoes because it’s what I had on hand. I also made spicy sopa de concha to go along with it. Eating this spicy soup with these tacos helps the meal to feel more “complete,” kinda like eating Pho with Chả Giò, or tomato soup and grilled cheese.
The sour cream and lettuce topping on the tacos also help to cool down the spicy sopa broth.
If you decide to make this, remember to post it on Instagram and tag me! That way I can share it with everyone. It makes me so happy to see y’all cooking my food.
CRISPY POTATO TACO RECIPE
Yields 12 tacos
Iceberg lettuce or cabbage, thinly shredded
1.5 pound of baby Gold/Yellow potatoes, like Melissa’s Produce*
3 tablespoons butter, can be salted or unsalted
Salt and pepper, to taste
1 tablespoon salt free adobo
1/4 cup of shredded cheese of your choice**
12 - 6.5’’ corn tortillas, like Guerrero King Size
Vegetable oil, for frying
Hot sauce
Sour Cream***
Shred your iceberg lettuce to the desired consistency. I like my lettuce thinly shredded, but not too thin. It’s a texture thing. Set aside uncovered in the refrigerator.
Cover the potatoes in just enough water and bring to a boil. Boil until fork tender; stick a knife or fork into the potato and if it comes in and out without resistance, it’s tender enough. Drain and set aside.
In the same pot you boiled the potatoes in, add in your butter and allow to melt. Add your potatoes back into the pot with the melted butter and smash with a fork. Season with salt, pepper, adobo and shredded cheese. Set aside.
Warm up your corn tortillas just until they’re flexible. You can do this on a comal and set aside in a clean kitchen towel, or wrap them in a paper towel and do this in the microwave.
Schmear a heaping tablespoon of the potato mixture onto one side of the tortilla, close the tortilla (making the iconic taco shape) and manipulate the mixture and tortilla until it’s flat and consistent in shape. Repeat until all the mixture is gone.
In an 8’’ or 10’’ skillet, bring around 3 tablespoons - 1/4 cup of oil to 350°F (or place a toothpick into the oil and if it starts to sizzle the oil is ready). Just enough oil so the part of the taco touching the pan is covered in oil and not the whole taco. Cook until brown and crispy, 3-5 minutes. Flip and repeat.
Set aside on a wire cooking rack on top of a sheet tray, or put the tacos upright in a colander placed inside a bowl. This helps to drain the oil and not get soggy.
Serve by topping your tacos with your desired hot sauce, sour cream and a healthy dose of shredded lettuce.
Buen Provecho!
NOTES
* I don’t bother to peel the potatoes because the skin is so thin and tender. Plus, I love potato skin
** Use whatever cheese you have on hand; Mozzarella, Mexican blend, Cheddar. It doesn’t matter!
*** You can also use Mexican Crema or Greek Yogurt
DON’T FORGET YOUR SAZON AND ADOBO!
Thanks to everyone who is still purchasing and word of mouthing the B&B blends.
You’ll need this for the Crispy Potato Taco Recipe!
