Under 30 min
Under 30 min
Ingredients
for 8 tacos
- 2 large russet potatoes
-
¾ cup sour cream (170 g) - 2 cloves garlic, minced
-
½ teaspoon cumin - salt, to taste
-
½ teaspoon oregano - 8 corn tortillas
- oil, for frying
Optional Toppings:
- sour cream, to taste
- salsa, to taste
- cotija cheese, to taste
- cilantro, to taste
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Preparation
- Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
- Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
- Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
- Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don’t break.
- On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
- Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
- Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
- Serve with your favorite toppings.
- Enjoy!
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Tips
-
Coco Blue
Love them! 1. Only would use one potatoe and adjust seasoning accordingly
2018-07-16T21:27:31Z Helpful (9) -
Corina Krishnan
I like stuffing my tacos so if you’re like me, just use a toothpick to keep the taco closed. Make sure you take out the toothpicks after frying.
2018-10-29T02:52:05Z Helpful (8) -
corioconnor
Mine turned out looking identical to the ones pictured, but something didn’t strike home with this recipe. Great idea, but the flavor wasn’t to my personal preference. I would not recommend.
2018-08-08T19:30:50Z Helpful (8) -
mwakelin
This is one of my families favorite dinners! I use flour tortillas because they stay together without cracking, and I always add cheese as well (:
2018-07-21T01:29:17Z Helpful (7)
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