Potato Tacos

2017-06-06T04:42:59+00:00 June 7th, 2017|

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


Step 1
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.
Step 2
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.
Step 3
Working in batches, place about 14 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.
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