Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Mexican

    Tacos de Papa (Potato Tacos Recipe)

    6 servings

    servings

    10 minutes

    active time

    40 minutes

    total time
    Start Cooking

    Ingredients

    2 pounds potatoes (peeled and cubed)

    2 tablespoons butter

    ¼ cup Mexican crema (or use sour cream)

    1 teaspoon ancho chili powder (optional – or use guajillo, a chili powder blend, or paprika)

    1 teaspoon garlic powder

    ½ teaspoon cumin

    Salt and black pepper to taste

    ½ cup vegetable oil (or more as needed)

    12-16 corn tortillas

    Toppings. I’m using pico de gallo, crumbly white cheese, sliced radish, chili flakes, adobo sauce. Use your favorites!

    Directions

    Boil

    Bring a large pot of water to boil and add the potatoes. Boil them for 20-25 minutes, or until very soft.

    Mash

    Drain and add to a large mixing bowl with the butter, crema or sour cream, chili powder, cumin, and salt and pepper to taste. Mash until very smooth.

    Oil

    Heat the oil in a large pan or skillet over medium-high heat.

    Warm the tortillas in the microwave or in a pan heated to medium-high – this will ensure they do not break.

    Fry

    Spoon 1/4 cup mashed potatoes into each tortilla and fold them in half. Fry each stuffed tortilla in batches in the oil 2-3 minutes per side, or until crispy and golden. Drain on a wire rack or on paper towels. You can keep them warmed in the oven at 200 degrees F if needed.

    Serve with your favorite toppings and salsa or sauce.

    Nutrition

    Serving Size

    -

    Calories

    443 kcal

    Total Fat

    25 g

    Saturated Fat

    6 g

    Unsaturated Fat

    17 g

    Trans Fat

    0.2 g

    Cholesterol

    15 mg

    Sodium

    109 mg

    Total Carbohydrate

    51 g

    Dietary Fiber

    7 g

    Total Sugars

    2 g

    Protein

    7 g

    6 servings

    servings

    10 minutes

    active time

    40 minutes

    total time
    Start Cooking

    Ready to start cooking?

    Collect, customize, and share recipes with Umami. For iOS and Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Terms • Privacy • FAQ

    • Make primary photo
    • Delete photo

    Ingredients

    2 pounds potatoes (peeled and cubed)

    2 tablespoons butter

    ¼ cup Mexican crema (or use sour cream)

    1 teaspoon ancho chili powder (optional – or use guajillo, a chili powder blend, or paprika)

    1 teaspoon garlic powder

    ½ teaspoon cumin

    Salt and black pepper to taste

    ½ cup vegetable oil (or more as needed)

    12-16 corn tortillas

    Toppings. I’m using pico de gallo, crumbly white cheese, sliced radish, chili flakes, adobo sauce. Use your favorites!

    Directions

    1

    Boil

    2

    Bring a large pot of water to boil and add the potatoes. Boil them for 20-25 minutes, or until very soft.

    3

    Mash

    4

    Drain and add to a large mixing bowl with the butter, crema or sour cream, chili powder, cumin, and salt and pepper to taste. Mash until very smooth.

    5

    Oil

    6

    Heat the oil in a large pan or skillet over medium-high heat.

    7

    Warm the tortillas in the microwave or in a pan heated to medium-high – this will ensure they do not break.

    8

    Fry

    9

    Spoon 1/4 cup mashed potatoes into each tortilla and fold them in half. Fry each stuffed tortilla in batches in the oil 2-3 minutes per side, or until crispy and golden. Drain on a wire rack or on paper towels. You can keep them warmed in the oven at 200 degrees F if needed.

    10

    Serve with your favorite toppings and salsa or sauce.