I love potato tacos. When a popular taco chain got rid of their potato tacos I was disproportionately sad. So… I had to make my own. These potato tacos are a great weeknight recipe.
- 5 tbsp. olive oil
- 6 cloves garlic, roughly chopped
- 1 small white onion, roughly chopped
- 4 canned chipotle chiles en adobo
- 1 (15-oz.) can whole, peeled tomatoes
- Kosher salt, to taste
- 1 1⁄2 lb. russet potatoes, peeled and quartered
- 2 tsp. ground cumin
- 12 (6″) corn tortillas
- 1⁄2 cup canola oil
- Thinly sliced green and red cabbage and red radishes, for garnish
- Crumbled queso fresco, for garnish
Heat 3 tbsp. olive oil in a 2-qt. saucepan over medium. Cook garlic and onion until soft, about 5 minutes; transfer to a blender. Add chiles, tomatoes, and salt; purée until smooth and set sauce aside.
Cook potatoes in a 4-qt. saucepan of salted boiling water until cooked through, about 15 minutes; drain and return to pan over medium. Add remaining olive oil, the cumin, and salt; mash potatoes.
Working in batches, place about 1⁄4 cup potato in the center of a tortilla; fold tortilla in half and secure with a toothpick. Heat canola oil in a 12″ skillet over medium. Fry tacos, flipping once, until golden and crisp, 2–3 minutes. Discard toothpicks and transfer tacos to a platter; top with reserved sauce, the cabbage, radishes, and queso fresco.