Tacos Dorados

• portionen: 16 servings
• aktive zeit: 20 minutes
• gesamtzeit: 1 hour

Zutaten

2 large russet potatoes, (peeled and diced into 1-inch chunks)

1 tablespoon vegetable oil, (plus more for frying)

½ small onion (chopped, white or yellow)

2 cloves garlic, (minced)

1 pound lean ground beef

1 ½ teaspoon chili powder

1 teaspoon kosher salt, (plus more salt as needed)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon freshly ground black pepper

¼ teaspoon ground cumin

16 corn tortillas

Mexican crema

Thinly shredded lettuce

Salsa

Chopped cilantro

Queso fresco or cotija cheese

Anweisungen

Fill a large pot or Dutch oven with water and bring it to a boil over high heat. Add the potatoes and boil for 20 minutes or until they are fork-tender. Drain the potatoes, add them back to the pot, and mash them with a potato masher. Set aside.

Heat one tablespoon of oil in a skillet over medium-high heat, then add the onion and garlic and cook for 1-2 minutes.

Add the ground beef and break it up using the back of a cooking spoon. Stir in the chili powder, salt, garlic powder, onion powder, black pepper, and ground cumin. Cook for about 8-10 minutes, or until it is fully cooked through, and remove the skillet from the heat.

Add the mashed potatoes to the cooked ground beef and stir thoroughly until fully combined. Taste and season with more salt as needed.

Wrap the corn tortillas in a damp paper towel and warm them in the microwave for 30 seconds or until hot and pliable. Alternatively, you could warm up the corn tortillas on a skillet or comal over medium-high heat.

Working in batches of three, fill one-half of each tortilla with about 2-3 tablespoons of the potato and meat mixture. Fold the other half of the tortilla over the filling and continue until the tacos have been assembled.

Pour enough oil into the bottom of a deep skillet or saute pan so that the oil reaches halfway up the tacos. Heat the oil over medium-high heat until it reaches 350-375°F, then fry the tacos for about 45-60 seconds per side or until golden brown and crispy.

Transfer them to a paper towel-lined plate to drain off any excess oil, and repeat until all the tacos have been fried.

Serve tacos with Mexican crema, shredded lettuce, salsa, chopped cilantro, and queso fresco.

Nährwertangaben

• Portionsgröße: 1 taco
• Kalorien: 165 kcal
• Gesamtfett: 6 g
• Gesättigtes Fett: 1 g
• Ungesättigtes Fett: 4 g
• Transfett: 0.1 g
• Cholesterin: 18 mg
• Natrium: 181 mg
• Gesamtkohlenhydrate: 20 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 1 g
• Eiweiß: 9 g