Tacos dorados de papa recipe

Step 1

Peel the potatoes, cut into large chunks and add into a medium saucepan along with the garlic. Cover with about 1 inch of cold tap water, season well with salt and bring to a boil over medium-high heat. Cook the potatoes until fork tender, about 15 minutes, then strain and transfer to a large bowl.

Step 2

Lightly mash the potatoes and garlic together. Switch to a hand mixer and add the sour cream, crumbled cheese, oregano, cumin and coriander and season well with salt and pepper. Beat to combine.

Step 3

Set out the corn tortillas and, if slightly stiff, wrap in a damp kitchen towel and warm in a low oven or the microwave until pliable. Divide the potato mixture down the center of each tortilla, roll them up and set aside seam-side down. If you’re having trouble keeping them together, secure the seam with a toothpick, leaving it in while frying and making sure to remove before serving.

Step 4

Add about 1/2-inch of oil to a large cast-iron skillet or a heavy bottomed sauté pan and heat over medium-high heat until the oil surface shimmers and bubbles form around a wooden spoon when gently dipped in. Line a sheet pan with paper towels, fit with a cooling rack and set aside.

Step 5

Fry the tacos starting seam-side down in batches until golden and crisp, about 2 minutes per side. Then transfer to the prepared sheet pan to drain and cool slightly and season with salt. If needed, keep the tacos warm in a 200-degree F oven for up to 30 minutes.

Step 6

To serve, Stir together the sour cream, lime zest, lime juice and chipotle in adobo if using. Drizzle the cream over the tacos or serve in a dish for dipping. Scatter the tacos with the cheese and garnish with cilantro and pickled onions if desired.