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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
To serve
- 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
Warm the tortillas before filling so they bend without splitting.
Adapted from Isabel Orozco-Moore, Isabel Eats.
