Tacos de papa (crispy potato tacos) Recipe

1. 
   
   Bring a large saucepan of salted water to a boil. Add 350g potatoes (scrubbed and cut into 4cm  pieces) and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes.
2. Step 2

   Make the spicy red salsa: Place 220 gr chopped tomatoes, 1/4 onion, roughly chopped, a heaped tbsp chopped coriander, 1/2 red chili, 1 clove of garlic, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1/2 tsp sugar and 1/2 teaspoon salt into a blender or food processor and blitz until completely smooth. Pour the purée into a saucepan, add the 90 ml vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until darker in color and slightly thickened, while you prepare the remaining ingredients.

3. Step 3

   Place the cooled potatoes in a bowl and roughly mash them. (It does not have to be smooth; a chunky texture is great.) Add 180g grated Cheddar, 1 tsp chopped coriander, 1 finely chopped garlic, 1/2 tsp ground cumin, 1/2 tsp paprika and 1/2 teaspoon sea salt and mix to combine.

4. Step 4

   Place a large skillet over medium-high heat and, working in batches, add 8 corn tortillas (15cm) and heat until soft and pliable. Remove from the pan and cover the tortillas with a clean kitchen towel to keep them warm. Fill each warmed tortilla with 1 to 2 tablespoons of the potato mixture, then fold in half and press down lightly.

5. Step 5

   In the same skillet, add enough oil to cover the bottom of the pan and warm over medium-high heat. Place three or four tacos in the oil, pressing down lightly with a spatula so that the edges are in the oil, and fry for 1 to 2 minutes, until golden and crispy. Flip them over and repeat on the other side. Repeat with the remaining tacos.

6. Step 6

   Serve the tacos with the spicy red salsa and any of the optional serving suggestions. I used green jalapeño relish and coriander.

   
   

   (The potatoes can be cooked and mashed 2 days ahead and stored in an airtight container in the fridge. The salsa can be made 2 days ahead and kept in the fridge. 

   
   

   (Here Hetty Lui McKinnon's original recipe)
   

 

from simple food, looking good
Tacos de papa (crispy potato tacos) Recipe