Cooking Potatoes 100 Ways 58/100

Von Tasty · 35 Min.

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Zubereitung

1. Heat the remaining canola oil in a 10-inch nonstick skillet over medium-high heat until it reaches 375°F (190°C), about 5 to 10 minutes.
2. Fry the tacos in batches for 2 to 3 minutes per side, until golden and crispy. Drain on a paper towel-lined baking sheet.
3. Soften the diced onion in 1 tablespoon of oil over medium heat for 2 to 3 minutes, then add the garlic and cook for about 30 seconds. Take off the heat.
4. Put the potatoes in a pan, cover with cold water by about 1 inch, and bring to a boil over medium-high heat. Lower to a gentle simmer and cook 10 to 15 minutes, until a fork pierces them easily.
5. Drain the potatoes and let them steam dry for 1 to 2 minutes. While still warm, move them to a bowl.
6. Add the cooked onion and garlic, salt, black pepper, paprika, oregano, cumin and chipotle powder to the potatoes. Mash with a fork until combined but still slightly chunky and spreadable. Set aside.
7. Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
8. Spread about 1/4 cup of potato filling on one half of each tortilla and sprinkle with Oaxaca cheese. Fold the other half over to form a half moon and press to seal.
9. Arrange the tortillas on the prepared baking sheets, lightly coat with cooking spray, and bake about 3 minutes, until soft and flexible.
10. Fry the tacos until golden and crispy, then top with lettuce, sliced onion, chiles, radishes, cotija and cilantro, and serve warm with the crema.

Zusammengefasst aus dem Video von Tasty. Schau es dir für die Details an.

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