Mexican cuisine · Dough, Pasta & Rice

Tacos Dorados de Papa

Crisply fried rolled tortillas with a savory mashed potato filling, topped with lettuce, crema and green salsa.

Ingredients · for 4 servings

• 700 g starchy potatoes
• 12 corn tortillas
• 1 white onion
• 3 garlic cloves
• 1 tsp dried oregano
• 150 g crema (or sour cream)
• 100 g queso fresco (or feta)
• 200 g romaine hearts
• 200 g green salsa (tomatillo)
• 600 ml frying oil
• Salt, pepper

Instructions

1. Boil the potatoes in salted water for 20-25 min. until soft, drain, let steam off, and mash finely; finely chop the onion and garlic and sauté in 2 tbsp oil for 4 min. until translucent.
2. Stir the onion-garlic mixture and the oregano into the mash and season generously with salt and pepper - the filling should taste distinctly over-seasoned, as it mellows inside the tortilla.
3. Warm the tortillas one at a time for 10 sec. in hot oil or in the microwave so they don't crack while rolling.
4. Spread 2 tbsp of filling lengthwise on a tortilla, roll up tightly, and secure with a wooden skewer.
5. Heat the frying oil to 180°C and fry the rolls in batches for 3-4 min. until golden brown all over, then drain on a rack.
6. Remove the skewers, top the tacos with finely shredded lettuce, crema, crumbled queso fresco and green salsa, and serve immediately.