Traditionally crispy potato tacos are corn tortillas filled with coarsely mashed
potatoes and folded in two, closed with toothpicks, and then fried in oil. You can
easily swap the corn tortillas for flour tortillas / wraps and just heat both the filling
and tortillas up. I used Blue Anneliese, Heide Red, and Maris Peer potatoes from
Morghew, Potato Shop in Tenterden, because I love their potatoes and I try to
support local, plus colorful food makes my inner child happy, but you can use any
type of boiling potatoes you fancy.
Ingredients
1/2 kg potatoes
1/2 white onion chopped
1 garlic clove chopped
1 tsp ground cumin
1 tsp ground ancho chili
1 tsp salt
1 tsp pepper
1/2 cup Rapeseed oil from
Morghew or any other
vegetable oil to fry the tacos
12 small corn tortillas or 6
wraps
Pico de Gallo salsa
Ingredients
1/2 white onion chopped in small cubes
1 cup chopped tomatoes in small cubes.
1/2 cup finely chopped fresh coriander
2 chopped fresh Serrano chiles or green chiles (if you don’t like it so spicy use
one chili or none)
Method
Slice potatoes in quarters (I don’t peel my potatoes as I like the flavor and texture
of the skins), soak them for 5min and rinse. Fill a pot with cold water and place
your quarter potatoes until the water boils. Once the water is boiling, boil the
potatoes for 20 to 25 min.
While the potatoes are boiling chop the onion and the garlic finely fry them and
set aside. Once the potatoes are boiled place them in bowl and season with
mixture of cumin, ancho chili, salt and pepper and then mash them to a rough
consistency and mix in the onion and garlic.
Heat the oil in a pan and while the oil is heating slightly warm the tortillas, so they
become flexible and start filling them with the potato mixture. Once you filled a
tortilla fold it in two or roll it and secure it with two toothpicks.
Place the folded tacos in the hot oil a minute each side set in a plate covered
with kitchen paper to absorb the oil excess.
Serve on a plate take toothpicks out and add the salsa.
Method for Pico de Gallo salsa
Mix the onion, tomato, chili, and coriander.
Buen Provecho!
