Tacos de Papa (Potato Tacos)

4.74 from 50 votes

Makes about 1 dozen

Cuisine: Mexican

Calories: 0kcal

Author: Esteban Castillo

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.