Dinner
Crispy Potato Tacos with Cotija
Corn tortillas filled with cumin-spiced mashed potatoes are shallow-fried and finished with cool, crunchy toppings.
- Yield
- 6 servings
- Cuisine
- Mexican
Serving ideas
Serve immediately while the shells are crisp.
Ingredients
See the ingredient checklist
- 2 lb russet potatoes, peeled and cut into 1-inch pieces
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp fine salt, plus more to taste
- 1/2 cup vegetable oil, for frying
- corn tortillas, warmed, as needed
- shredded lettuce or cabbage
- Cotija or queso fresco
- Mexican crema or sour cream
- chopped cilantro
- salsa or hot sauce
Before you cook
Warm the tortillas before filling so they bend without splitting.
How to make Crispy Potato Tacos with Cotija
Boil the potatoes for 20 to 25 minutes, until fork-tender. Drain them.
Melt the butter in the empty pot and briefly cook the garlic. Add the potatoes, cumin, chili powder and salt, then mash until smooth and taste for seasoning.
Spread about 1/4 cup filling on one half of each warm tortilla and fold it over.
Heat the oil in a large skillet over medium-high. Fry the tacos in batches for about 2 minutes on each side, until crisp and golden. Drain briefly on paper towels.
Open each taco slightly and add lettuce or cabbage, cheese, crema, cilantro and salsa.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Crispy Potato Tacos with Cotija
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Ingredients
2 lb russet potatoes peeled and cut into 1-inch pieces- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- ½ tsp fine salt plus more to taste
- ½ cup vegetable oil for frying
- corn tortillas warmed, as needed
- shredded lettuce or cabbage
- Cotija or queso fresco
- Mexican crema or sour cream
- chopped cilantro
- salsa or hot sauce
Instructions
- Boil the potatoes for 20 to 25 minutes, until fork-tender. Drain them.
- Melt the butter in the empty pot and briefly cook the garlic. Add the potatoes, cumin, chili powder and salt, then mash until smooth and taste for seasoning.
- Spread about 1/4 cup filling on one half of each warm tortilla and fold it over.
- Heat the oil in a large skillet over medium-high. Fry the tacos in batches for about 2 minutes on each side, until crisp and golden. Drain briefly on paper towels.
- Open each taco slightly and add lettuce or cabbage, cheese, crema, cilantro and salsa.
Notes
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