How to make Tacos de Papa (Mexican Fried Potato Tacos)

Introduction to Tacos de Papa:

Experience the rich flavors of Colima’s culinary heritage with my traditional and authentic Tacos de Papa recipe! These deep-fried tortilla shells stuffed with a scrumptious mashed potato filling, topped with shredded cabbage, sliced tomato, diced onion, heaps of cotija, and a flavorful garlicky tomato sauce, will transport you to the vibrant streets of Comala.

The Story Behind my Tacos de Papa:

When Billy and I first started dating, I used to try to cook everything I could just so I could introduce him to all of the dishes I grew up cherishing. I really wanted him to get a sense of who I was through food, and I wanted him to learn about all of the bits and pieces of my culture and traditions he didn’t know.

Last year, he finally had the opportunity to experience the place where my roots stem from–Colima.

He got to taste all of the dishes I talked so much about, he got to meet the aunts that have always kept me laughing (and very well fed), and the loving grandparents who have taught me so much about life.

Traveling to Mexico at a young age was always bittersweet because my parents were undocumented when I was growing up. Not only did I have to travel by myself from time to time, but I always felt guilty that I had the opportunity to enjoy what they couldn’t– spending time with their family.

I have a deep appreciation for my maternal grandparents because they’ve always treated me like their own child. They have provided me with an immense amount of love and support and they’ve always been really great examples of what I should aspire to be, a hardworking, humble, and appreciative individual.

To this day, my grandma has continually worked hard to help her household make ends meet. For as long as I can remember, she’s walked the pebble stoned streets of Colima selling the fresh cheeses she’s made every morning.

She’d get on the ruta in Comala bright and early and walk around for miles and miles carrying various cheeses on her back and during the weekend, she’d transform her living room into a small restaurant and sell pozole, tacos de papa and sopes to everyone en la colonia. 

I really wanted to spend my Birthday in their company this year because I enjoy being surrounded by so much love, mis tías las pericas, and all of the good food I could ever want. 

We were fortunate to swing by while my grandma was still selling food during our last day there. She offered us sopes, pozole and tacos, but I settled on tacos de papa because she makes them like no one else!

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What are tacos de papa?

They consist of a deep fried tortilla shell stuffed with a mashed potato filling and they’re topped with shredded cabbage, sliced tomato, diced onion, heaps of cotija and a garlicky tomato sauce.

These tacos are a good reminder of my grandma, and they instantly transport me back to Comala whenever I have them. If you have the opportunity to make them, I hope you enjoy them as much as I do and I hope they bring you warm memories, just as they do to me.

Pair these Tacos de Papa with a refreshing Michelada!

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4.74 from 50 votes

Tacos de Papa (Potato Tacos)

Makes about 1 dozen

Cuisine Mexican

Calories 0kcal

Author Esteban Castillo

Ingredients

• For the taco filling:
• 1 1/2 lbs yukon gold potatoes peeled and cubed
• 5 garlic cloves
• 1/2 tsp ground black pepper
• 1 tsp salt
• For the sauce
• 4 large Roma tomatoes (about 1 lb)
• 1/4 white onion
• 2 garlic cloves
• 1 tomatillo , husked and rinsed
• 3/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 1/2 cup chicken stock or sub in your favorite vegan broth/stock
• Garnish
• corn tortillas
• shredded cabbage or shredded lettuce
• sliced tomato
• cotija cheese use your favorite vegan substitute
• diced white onion
• sliced radishes

Instructions

• For the filling:

  Place your potatoes and garlic cloves in a large pot or dutch oven, cover with water by about an inch and bring to a boil over medium heat. Once the water comes to a boil, reduce the heat to medium-low and simmer your potatoes for 15 minutes until they're soft.
• Transfer your potatoes and garlic to a bowl, mash, and season with salt, pepper. Taste for salt and adjust.
• For the sauce: In a large pot or dutch oven, add the tomatoes, onion, tomatillo, and the garlic, cover with water by an inch and bring to a simmer.
• Simmer for 10-15 minutes over medium heat so the tomatoes get soft. Strain the vegetables then add to a blender pitcher with the chicken stock (or vegan alt.), salt and pepper and blend until smooth, making sure not to seal the lid completely so your blender doesn't explode.
• Transfer the mixture back into the pot and simmer for 15 minutes on low heat while you fry the tacos.
• For the tacos:
• Heat a couple tablespoons of vegetable oil in a large skillet over medium heat, then working in batches of 3-4, pop your tortillas in the microwave for about a minute. (Cold tortillas will rip) Add 1/4 cup of the mashed potatoes to each tortilla, fold the tortilla over and cook for about 3-4 minutes on each side until crispy and golden brown.
• Garnish with a little shredded cabbage, tomato slices and then pour some of the tomato sauce over each taco. Finish by garnishing with some diced onion, radishes, cotija (or vegan alt.) and your favorite hot sauce.