Potato Tacos

By Tasty · 40 min

Ingredients

Instructions

1. In a blender, blend the tomatoes, garlic, jalapeño, tomato bouillon and water for 20 seconds, until smooth.
2. Pour the sauce into a small saucepan and simmer over low heat for about 20 minutes, until reduced by half. Take off the heat and set aside.
3. Put the potatoes in a small pot, cover with cold water, bring to a boil over high heat and cook about 20 minutes, until tender. Drain.
4. Peel the potatoes and discard the skins. Add the butter, paprika, dehydrated onion, garlic powder, salt and pepper, and mash until smooth and evenly combined.
5. Wrap the tortillas in a damp towel or paper towels and microwave for 1 minute to warm them.
6. Spread the potato mixture on one half of each tortilla, then fold the other half over to seal.
7. Heat the oil in a large skillet over medium-low heat until it reaches 325°F (160°C).
8. Fry the tacos a few at a time for 1–2 minutes, flip and fry 1–2 minutes more, until golden brown and crispy. Drain on a paper towel-lined plate.
9. Transfer to plates and top with cabbage, tomato sauce and cotija cheese. Serve hot.

Summarized from Tasty's video. Watch it for the details.

More recipes with

GarlicOnionTomatoPotatoCabbageTortillaCorn tortillaCottage cheese