I have been making potato tacos for the past 18 years. They are so simple and satisfying. My recipe comes from my Mother in Law who lives in the region of Jalisco, Mexico.
I use 100% organic ingredients and have modified the cooking process from fried in lard to heated on a griddle with a dash of olive oil.
INGREDIENTS (Serves 6)
- 4 Potatoes Boiled, Then Mashed (I leave the skins on)
- Tortillas (I used 2 types…Corn & Rice Flour)
- Small amount of oil (I used Olive Oil)
- Sea Salt & Pepper to taste
Before starting the tacos, prep the sides that you desire to use for the tacos. I used Tomatillo Salsa, Guacamole, Red Cabbage, Sour Cream & Fresh Cilantro After cleaning the potatoes, boil in water with the skins (if desired) until soft enough to mash. Drain the water out of the pan and mash up the potatoes with a pinch of sea salt and fresh ground pepper. Set aside. Heat up the tortillas with a small amount of olive oil (or oil of choice) in a pan or griddle to soften the tortillas. (This process keeps the tortillas from cracking and breaking when forming the tacos.) Set aside the softened tortillas on a plate. Now it’s time to assemble the tacos. Get a softened tortilla and put around 1-2 TBSP of mashed potato on one side of the tortilla, then fold over and put on the medium hot griddle. Turn over the tortillas when they have reached the desired crispness. When done, put the tortillas on a plate, add-on the sides and eat a completely satisfying meal within minutes. This meal is vegetarian and could be vegan if you choose an alternative for the sour cream or eliminate it.