Cooking Potatoes 100 Ways 58/100

Por Tasty · 35 min

Ingredientes

Modo de preparo

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.

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