Tacos Dorados de Papa


Courtesy of Iliana de la Vega

Makes 24 tacos.


Tacos Dorados de Papa


For 1 Batch(es)


  • 1 1/2 pounds Yukon Gold potatoes, cooked with skins on
  • 4 tablespoons canola oil
  • 1 large white onion, thinly sliced
  • serranos or jalapeno chilies
  • 2 tablespoons chopped parsley leaves
  • 24 tortillas
  • Wood toothpicks or skewers
  • 2 cups vegetable oil for deep-frying
  • 1 cups crema Mexicana
  • 1 cups salsa verde con aguacate (see recipe below)
  • 1/4 cups crumbled queso fresco

Tacos Dorados de Papa Directions

  1. Place the potatoes (skins on) in a large bowl and working with a potato masher, mash the potatoes slightly until you get a coarse, lumpy mixture.
  2. In a skillet, heat the oil and sauté the onion and chilies until the onion is translucent, then add the potatoes and the chopped parsley.
  3. Season to taste with salt and set aside to cool.
  4. Over a comal, lightly warm up half of the tortillas one at a time, so that they will be soft and easy to roll without breaking. (If this is still difficult, dip them briefly in hot oil, just to soften the tortillas, not to fry them).
  5. Place 1½ to 2 tablespoons of the potato mixture at the center of each of the tortillas and roll them up (don’t overstuff), then place several tacos together and secure them with the toothpicks. The seam should be facing the next taco, so the tacos stay closed.
  6. Heat the oil in a deep skillet or a deep fryer and deep-fry the tacos until golden in color, then remove with tongs and place on a rack to drain the excess oil.
  7. Serve immediately, or keep warm in a low-temperature oven on a baking sheet covered with parchment paper. When ready to serve, arrange the tacos on a platter, drizzle with salsa and crema, and sprinkle queso fresco on top.

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