Description
Crispy corn tortillas filled with creamy, seasoned mashed potatoes and crumbled queso fresco, topped with vibrant tomato salsa. A Mexican street food classic with perfect texture and flavor harmony.
Ingredients
2 lbs Russet Potatoes
2 tbsp Kosher Salt
4 tbsp Unsalted Butter
1 tsp Garlic Powder
2 tsp Ground Cumin
1 tsp Paprika
1 cup Queso Fresco (crumbled)
1 cup + 1 tbsp Vegetable Oil
16 Corn Tortillas
1 lb Plum (Roma) Tomatoes
2 Garlic Cloves
Instructions
Peel and chop potatoes into 1-inch cubes. Boil in heavily salted water until tender (10-12 minutes). Drain and mash with butter, seasoning with 1 tbsp salt, garlic powder, 1 tsp cumin, and paprika.
Chop tomatoes and roast garlic. Sauté garlic in oil until fragrant, add chopped tomatoes, 1 tsp cumin, and simmer into a chunky salsa.
Heat oil in a deep fryer or skillet to 350°F (175°C). Fry tortillas in batches until lightly crisped (15-20 seconds per side). Stuff each taco with mashed potato mixture and crumble queso fresco over the top.
Serve hot with a dollop of the fresh tomato salsa on each taco.
Notes
Use corn tortillas for authentic street-style crunch
Fry tortillas just until golden-tan for optimal texture
Leftovers can be refrigerated for up to 3 days
Vegetable oil suitable for frying
Queso fresco can be substituted with cotija or feta cheese
- Prep Time: 20
- Cook Time: 35
- Category: Trend Recipes
- Method: Frying & Baking
- Cuisine: Mexican