Description
Make traditional Mexican fried potato tacos using a simple mashed potato filling seasoned with cheese.
Ingredients
Scale
- 1.5 lbs Russet potatoes, peeled and quartered
- 1/2 cup whole milk
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese (or queso fresco)
- 12 small corn tortillas
- Vegetable oil, for frying
- Toppings: shredded lettuce, salsa roja, sour cream, crumbled cotija cheese
Instructions
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 15 to 20 minutes.
- Drain the potatoes well. Return them to the hot pot over low heat for one minute to dry out any remaining moisture.
- Mash the potatoes thoroughly. Add the milk, butter, salt, and pepper. Mix until smooth and creamy. Stir in the shredded cheese until it melts slightly into the mash.
- Warm the corn tortillas slightly in a dry skillet or microwave to make them pliable.
- Place about 2 tablespoons of the potato mixture onto the center of each warm tortilla. Fold the tortilla in half to create a taco shape. Secure with a toothpick if necessary.
- Pour about 1 inch of vegetable oil into a deep skillet or pot. Heat the oil to 350°F (175°C).
- Carefully place 3 or 4 tacos into the hot oil, ensuring not to overcrowd the pan. Fry for 2 to 3 minutes per side, turning once, until golden brown and crispy.
- Remove the tacos from the oil and place them on a plate lined with paper towels to drain excess oil. Remove toothpicks before serving.
- Serve the crispy tacos immediately topped with your choice of lettuce, salsa, sour cream, and cotija cheese.
Notes
- For a vegan version, substitute the milk with unsweetened plant-based milk and use a vegan cheese alternative or omit the cheese entirely.
- If you do not have a deep fryer, you can pan-fry the tacos, turning them frequently to cook both sides evenly.
- You can prepare the mashed potato filling one day ahead and store it covered in the refrigerator.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 450
- Sugar: 3
- Sodium: 450
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 5
- Protein: 12
- Cholesterol: 40