Tacos Dorados de Papa with Salsa Roja (Potato Tacos with red salsa) by Chef Adrian







I had so much cooking with Adrian today and was happy to see him. We first met working in Audrey at the Hammer restaurant and i always remember Adrian’s sense of excellence and friendliness in an environment that can be tough. Today I remembered how much I enjoyed working with him!

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Thank you Adrian for this wonderful vegetarian recipe and sharing your story about going vegetarian and couple years ago. Mexican food today isn’t known as the healthiest because of all the meat, but Adrian inspired us to ask moms and grandmas for old recipes which are most likely naturally vegetarian. Always in for a bit of culinary storytelling.

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You can fry these traditionally but I also tried some in the air fryer at 400F for 10 minutes with a little PAM spray and they came out almost equally delicious. I was surprised how good they were actually.

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The recipe is pretty simple. After you get the tacos done and fried it’s all about your toppings- guacamole, salsa, lettuce, onions, tomatoes, cheese etc. In the end the toppings make it feel like a light dish and balance the dish perfectly.

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TACOS DORADOS de PAPA with SALSA ROJA

Ingredients:

(makes about 12)

• 12 small corn tortillas
• oil for frying

MASH POTATO
• 4 red or other small potatoes
• 1 clove garlic, minced
• 3 Tbsp. Butter
• ¼ cup Heavy cream or milk
• 1 Tbsp. Corn starch
• pinch Salt


SALSA ROJA
• 2 tomatoes
• 1 serrano or jalapeño chile (use serrano for more spice)
• 1 garlic clove
• ¼ white onion


TOPPINGS
• Sour cream
• Lettuce “any lettuce will do”
• Queso Fresco
• Cotija
• Red Onion
• Tomato
• Cilantro

Directions: 


1. First, roast or toast the salsa ingredients on a comal or under the broiler. Turn every couple minutes to evenly brown them. You’re looking for just a little char. When toasted, take them off the heat and put the ingredients in the blender. Let rest a couple minutes to continue to steam.

2. Boil the potatoes in salted water for 12-15 minutes, or until tender. Then, remove from heat and remove skin from the potatoes

3. Mash the potatoes with a fork or potato masher and add 1 clove minced garlic, 3 T butter, ¼ cup heavy cream or milk, 1 T corn starch and pinch of salt. Taste and adjust if it needs more salt. It should be a thick and chunky. Not runny or else it will come out of the taco when you go to fry it. Add 1 T more cornstarch if its too runny/loose. Set aside.

4. Blend the salsa and add a pinch of salt. Then, set aside in a nice bowl for presentation.

5. Heat your tortillas, just a few at a time on a comal or drying pan. Then, immediately add 1 spoonful of mashed potato and fold up the tortilla. Place it seam side down. Repeat with remaining filling and tortillas.

6. In a small frying pan, add vegetable oil about ½” high. About ½ cup to 1 cup. Heat to 350 F degrees, or it bubbles when you place little tortilla piece in it.

7. Using tongs, gently grab the taco and lay it in the hot oil, holding a few seconds to seal the taco together on itself. Then, let go. Fry for just a minute or two and turn, when edges start to get golden brown. Carefully use tongs to drain oil, tiliting it on its side and lay on a plate lined with paper towel to drain excess oil.

8. To serve, open the taco a little and add the crema and cheese inside. Then, top with chopped tomato, shredded lettuce, cotija cheese, cilantro, thinly sliced onion, and your homemade salsa. Enjoy immediately while it’s still crispy!
for light version fry in Air fryer for 10 minutes at 400 F. Spray with PAM spray first .





















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