Print

Cheesy Potato Tacos (Tacos de Papa) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 5 reviews

Cheesy Potato Tacos (Tacos de Papa) are a delicious Mexican street food favorite featuring creamy mashed potatoes seasoned with garlic, cumin, and paprika, stuffed inside crispy fried corn tortillas and served with a flavorful homemade tomato-based salsa. This recipe yields 16 servings and takes about 40 minutes to prepare and cook, perfect for a crowd or family meal.

Ingredients

For the Potato Filling

  • 2 lbs russet potatoes, peeled and chopped
  • 2 tablespoons kosher salt, divided
  • 4 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 cup queso fresco, crumbled

For Frying

  • 1 cup vegetable oil
  • 16 corn tortillas

For the Tomato Sauce

  • 1 lb plum (roma) tomatoes
  • 2 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • 3 cups water (for boiling tomatoes and cooking sauce)

Instructions

  1. Cook the Potatoes: Bring a large pot of water with 1 tablespoon kosher salt to a boil. Add peeled and chopped potatoes, reduce heat to medium, and cook until tender when pierced with a fork, about 15 minutes.
  2. Prepare the Tomato Sauce: Trim the stem end off tomatoes and score a ‘+’ on the bottom. Boil tomatoes in 3 cups water for 10 minutes. Reserve 2 cups of cooking water. Peel tomatoes and transfer to a blender. Add garlic, ground cumin, dried Mexican oregano, black pepper, kosher salt, and 1 cup reserved water. Puree until smooth.
  3. Cook the Sauce: In the same saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the pureed sauce and cook for 1 minute. Add the remaining reserved cooking water and simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly. Set aside.
  4. Mash the Potatoes: Drain cooked potatoes and return to the pot. Add butter, remaining 1 tablespoon kosher salt, garlic powder, ground cumin, paprika, and crumbled queso fresco. Mash everything together until well combined. Adjust salt to taste if needed.
  5. Prepare the Tortillas: Wrap tortillas in two batches with paper towels and heat in the microwave for 10 seconds or warm on a hot skillet or griddle until soft and pliable to prevent cracking. Lay each tortilla flat, fill one half with about 2 heaping tablespoons of the mashed potato mixture, then fold in half gently to seal.
  6. Heat the Oil for Frying: Heat vegetable oil in a frying pan over medium-high heat until very hot. Test readiness by dipping the edge of a tortilla in oil; if it sizzles immediately, the oil is ready.
  7. Fry the Tacos: Using tongs, carefully fry 4 tacos at a time for approximately 2 minutes, turning to cook both sides until golden and crunchy. Transfer fried tacos to a paper towel-lined plate to drain excess oil. Repeat with remaining tacos.
  8. Serve: Serve the crispy cheesy potato tacos hot with the prepared tomato sauce or optional toppings such as additional queso fresco, shredded cheese, iceberg lettuce, pico de gallo, or salsa.

Notes

  • To prevent tortillas from cracking when folding, ensure they are warmed and pliable before filling.
  • Use a neutral oil with a high smoke point for frying, such as vegetable oil, to achieve the best crispiness.
  • Adjust the thickness of the tomato sauce by simmering longer for a richer consistency or adding more water for a thinner sauce.
  • Queso fresco can be substituted with cotija cheese or shredded mozzarella if unavailable.
  • This recipe can be made vegetarian by ensuring the cheese used is free from animal rennet.

Find it online: https://bitezly.com/cheesy-potato-tacos-tacos-de-papa-recipe/