Cinco de Mayo/ Mexican

Crispy Tacos de Papa with Roasted Poblanos

Crunchy tacos are stuffed with creamy, cumin-scented potatoes and fiery hint of roasted poblanos in this addictively delicious dish. Traditionally vegetarian and gluten-free, these hearty tacos are built to please everyone.

Crispy Tacos de Papa with Roasted Poblanos

Print Grocery List Print Recipe
Serves: 8 Total Time: 45 minutes

Ingredients

  • 2 1/2 lb russet potatoes, peeled and cut into 2" cubes
  • 2 poblano peppers
  • 1/2 stick butter
  • 1/4 c milk
  • 3/4 c sour cream, plus more for serving
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp freshly ground pepper
  • 24 corn tortillas
  • oil for frying
  • salsa verde, for serving
  • cilantro, optional

Instructions

1

Prepare the Filling:

2

Place poblano peppers on the top rack of the oven and broil on high, turning periodically, until skin is charred, about 10 minutes per side. Transfer to a bowl and cover with plastic wrap to steam. When cool enough to handle, remove seeds and peels. Chop coarsely and set aside.

3

Meanwhile, bring a large pot of salted water to a boil and add potatoes. Return to a simmer and cook until tender, about 15-20 minutes.

4

Drain cooked potatoes and return them to the pot over low heat. Add butter and milk. Using a potato masher or wooden spoon, mash until fairly smooth. Stir in chopped roasted poblano, sour cream, shredded cheese, salt, cumin, and pepper.

5

Filling can be made up to two days in advance.

6

Assemble and Fry:

7

Heat 2-3 inches of oil over medium high heat in a dutch oven or other heavy-bottomed pot.

8

Spread 3-4 tbs of potato filling into the center of each tortilla and fold in half. Fry in small batches, turning once, until each taco is golden, about 2-3 minutes per side. Transfer to a paper-towel lined plate.

9

Serve tacos with sour cream and salsa verde. Garnish with cilantro, if desired.

Add to Recipe Box

You Might Also Like

No Comments

Leave a Reply

s2Member®