Potato Tacos

September 5, 2009

Potato Tacos

Sara Jones, Tucson CSA

These are really nice garnished with shredded cabbage or lettuce,
slices of cucumber and onion. Use roasted chiles if you have
them, if not add some red chile flakes for flavor. Making the
tortillas is a kind of delicate operation, be patient and don’t be
frustrated if your first couple end up a bit ugly – they’ll still taste
fine.

About 1 ½ cups cooked potatoes, lightlymashed
½ teaspoon ground cumin
2 cloves garlic, minced
Salt and pepper to taste
2-4 roasted chiles, peeled, seeded and diced
About 8 corn tortillas
2-4 tablespoons vegetable oil
Salsa and garnish for tacos

Mix together potatoes, chiles, cumin, garlic and salt and pepper.
In a heavy skillet, heat 1 tablespoon of oil over medium heat.
Place one tortilla into oil and flip after one or two seconds (this
makes the tortilla pliable enough to fold in half without
breaking). Place 1 heaping tablespoon of potato mixture on the
half of the tortilla closest to you. Gently fold the other half over
the filling, towards you. Press the tortilla closed for a few
seconds to seal, then move the taco to one side to make room for
more tacos. Repeat with remaining tortillas. Add more oil as
needed to keep skillet covered in a thin layer. Flip tacos when
beginning to brown on bottom side. When cooked on both sides,
place on an old newspaper to drain.

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