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
Preparation
Under 30 min
- 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!
Tips
1 of
5
-
Coco Blue
Love them! 1. Only would use one potatoe and adjust seasoning accordingly
4 months ago Helpful (8) -
keirabaker
I made these and I had a hard time getting the filling to stay in them so I ended up trying to keep the shells apart then filling them but they ware very tasty
4 months ago Helpful (6) -
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.
3 months ago Helpful (4) -
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 (:
4 months ago Helpful (4)
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