CHORIZO-POTATO TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
- Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
- Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.
Nutrition Facts : Calories 475, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 58 milligrams, Sodium 855 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 19 grams
CRISPY POTATO RAJAS TACOS
Steps:
- For the potato rajas: Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about 6 to 8 minutes, being careful not to overcook. Drain, pat dry, and spread in a single layer on a tray to cool.
- Heat olive oil in a large skillet over medium heat. Saute onions with salt and pepper until they begin to brown, about 10 minutes. Stir in red bell peppers and chiles. Pour in heavy cream, bring to a boil, and reduce to a simmer. Cook 4 minutes or until cream begins to thicken. Add grated cheeses and potatoes and cook, stirring occasionally, until just heated through. Remove from heat.
- For the tacos: Heat vegetable oil to 350 degrees F in a large, deep pot or deep fryer. Dip tortillas briefly, one at a time, into the hot oil, just to soften. Spoon potato rajas mixture into center of each softened tortilla. Fold in half to enclose mixture and secure with a toothpick threaded through the top edge of the tortilla. Deep fry tacos for 3 to 5 minutes, until crispy and lightly golden. Remove and drain thoroughly.
- To serve, spoon Chipotle Crema onto four serving plates, spreading a bit to create a bed for the tacos. Place Crispy Potato Rajas Tacos on top of crema. Finish by topping with generous spoonfuls of Border Guacamole and Corn Relish and serve immediately.
- Combine ingredients thoroughly in a small mixing bowl. Taste and adjust seasonings as necessary. Chill until ready to use.
- Cut the avocados into quarters and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately.
- Heat 1/2 cup of the olive oil in a large skillet over medium heat. Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
- Add diced peppers to the sauteed corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature.
CRISPY POTATO TACOS RECIPE BY TASTY
Here's what you need: large russet potatoes, sour cream, garlic, cumin, salt, oregano, corn tortillas, oil, sour cream, salsa, cotija cheese, fresh cilantro
Provided by Claire Nolan
Categories Dinner
Time 30m
Yield 8 tacos
Number Of Ingredients 12
Steps:
- 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!
Nutrition Facts : Calories 177 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 gram
POTATO SKIN TACOS
Load up these spicy, cheesy potatoes with avocado and onion salad for a quick and easy veggie dish in under 30 minutes. Great as a midweek meal for two
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Heat grill to high. Prick the potatoes with a fork and microwave on high for 5-10 mins until soft. Meanwhile, toss the avocado and red onion with the lime juice and half the oil. Once the potatoes have cooked, slice in half and scoop out the flesh into a bowl. Drizzle the skins with the remaining olive oil and grill for 5-10 mins to crisp up.
- Mash the potato with the cheese, fajita spice mix, most of the spring onions and coriander stalks. Once the potato skins have crisped up, remove from the grill and spoon the filling into them. Top with the coriander leaves, remaining spring onions and the soured cream, and serve with the avocado and onion salad.
Nutrition Facts : Calories 478 calories, Fat 33 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
CRISPY POTATO TACOS
Crispy corn tortilla shell with a warm, creamy potato filling and cotija cheese--comfort food!
Provided by doughgurl
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash, 20 to 25 minutes. Drain. Add milk, butter, and white pepper and mash over medium heat until mixed, adding a splash more milk if needed. Stir in Parmesan and cotija cheeses; continue stirring over medium heat until nice and thick.
- Wrap the stack of tortillas in a towel (or paper towels) and microwave on high until softened, about 45 seconds.
- Spread 2 heaping tablespoons of the potato mixture on half of a tortilla, then sprinkle with cilantro and press the other half of the tortilla over potatoes to make a taco shape; the mixture will hold the taco together. Continue to assemble tacos while tortillas are warm.
- Heat a large skillet over medium heat. Add the oil and fry the tacos, turning them over occasionally, until golden brown on both sides, about 5 minutes. Drain on paper towels and serve hot.
Nutrition Facts : Calories 633.1 calories, Carbohydrate 76.5 g, Cholesterol 61.5 mg, Fat 29.7 g, Fiber 9.8 g, Protein 18.4 g, SaturatedFat 14.3 g, Sodium 497 mg, Sugar 5.4 g
POTATO TACOS
Mashed potatoes with cheddar cheese and green onions, fried in a corn tortilla.
Provided by YVONNE51067
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
- Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
- In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 42.1 g, Cholesterol 20.7 mg, Fat 16.1 g, Fiber 4.5 g, Protein 8.1 g, SaturatedFat 4.8 g, Sodium 302.1 mg, Sugar 2.7 g
BEEF AND POTATO TACOS
These tacos are one of the most popular recipes on my blog. We made these by the hundreds for large dinners when I was in grade school. I can assure you that these are no ordinary taco. These are FRIED beef and potato tacos. After they're cooked, you have to throw on some cheddar cheese and let it melt into the taco meat. Very cheesilicious. Just in case you're wondering, they're fattening -- and oh-so-good!
Provided by Cooking Ventures
Categories Meat
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Peel and very finely dice the potatoes. Russet potatoes (Idaho potatoes) can be used but are not recommended because they fall apart too easily. Put the diced potatoes in cold tap water to keep them from browning while you prepare the other ingredients.
- Add 1 TBSP of oil to a large skillet over medium heat. When the oil is hot, add the onions and cook for 2 to 3 minutes. Add the garlic and cook one minute longer. Add the ground beef and break up the meat into small chunks. Add 1 tsp kosher salt (or ½ tsp table salt) and ½ tsp of black pepper. Brown the ground beef then drain. Using a potato masher, smash the ground beef into a very fine crumb. Drain and discard the water from the potatoes. Reduce the heat to medium-low and add the drained potatoes to the ground beef. Add ½ tsp kosher salt (1/4 tsp table salt), ¼ tsp black pepper, and 1 TBSP dried oregano. To bring out the flavor of the oregano, rub it between your fingers before adding it to the beef/potato mixture. Stir to combine. Add 2 TBSP of water to the beef mixture, cover, and very gently simmer for 15 minutes. After 15 minutes, taste the meat mixture. The potatoes may not yet be fully cooked but you may need to adjust the seasoning. At this point, I normally add another ½ TBSP of oregano and little bit more salt and pepper. The meat mixture needs to be a little on the salty side and have a robust taste of oregano or the flavors will be very muted after frying the tacos. If the meat is sticking to the skillet or the mixture seems a little dry, add another tablespoon of water. Cover and continue to gently simmer for 5 minutes longer. Uncover, stir, remove from the heat, and allow to cool for a few minutes.
- I, personally, like these tacos in taco-size flour tortillas. My mother prefers them in fajita-size tortillas, which are smaller. Before filling the tacos, you need to warm the tortillas enough to make them pliable. I normally brush 5 tortillas on one side very lightly with water then place them in a stack on a clean kitchen towel then wrap the towel around the tortillas. Microwave the tortillas for 25 seconds (about 5 seconds per tortilla). This does not cook the tortillas or make them tough but provides enough heat for them to become pliable. You should adjust the cooking time for your own microwave. You can also do this in the oven (but it's a lot easier in the microwave).
- Place a warm tortilla in the palm of your hand and put a couple of spoonfuls of the meat mixture in the center of the tortilla. The tortilla should be comfortably full of meat but not overly full or you will not be able to close it properly. Be sure to re-cover the other tortillas with the kitchen towel so they stay warm. If you are using a taco-size tortilla, you will need 3 to 4 spoonfuls of the meat mixture per tortilla. Gently fold the tortilla into a half-moon shape and pin the edges with toothpicks. Place the filled tacos in a single layer on a sheet pan as you prepare them. When you run out of warm tortillas, you will need to heat more in the microwave (I always do 5 at-a-time so they stay warm).
- At this point, the tacos can be frozen and fried at a later date. Simple put a single-layer of tacos on a sheet pan and freeze for about 1 hour. I cover each taco in plastic wrap then place the tacos in a freezer bag. Before frying, defrost them in microwave (about 15 seconds per taco) or allow them to defrost in the refrigerator overnight.
- Heat several cups of oil (I prefer peanut oil) in a Dutch oven or electric fryer. The oil will need to be about 2 to 3 inches deep. Heat the oil to 350°F Depending on the size of your fryer, you should be able to get 2 to 3 tacos in the fryer at one time. You should not remove the toothpicks prior to frying. When frying, do not overlap the tacos. When they have browned on one side, flip them over and brown the other. It should only take a few minutes to brown both sides. When the tacos are deep brown, drain them upside-down on a rack to allow excess oil to drip out.
- After they have drained for a minute or two, carefully pull out the toothpicks (I use my fingers but needle-nose pliers do a good job for people with sensitive fingers). Fill the tacos with your choice of toppings.
- *Some brands of flour tortillas are thicker than others. Thicker tortillas work particularly well in this recipe. Thinner tortillas break apart too easily when eating them.
LOADED LITTLE POTATO TACOS RECIPE BY TASTY
Here's what you need: Little Potato Company Blushing Belle Potatoes, vegetable oil, corn tortillas, olive oil, large red onion, shredded chicken, kosher salt, freshly ground black pepper, ground cumin, chipotle powder, paprika, ground cinnamon, fresh cilantro leaf, lime zest, fire-roasted whole corn kernels, roma tomato, crema Mexicana, fresh cilantro, lime, crumbled queso fresco, kosher salt, freshly ground black pepper
Provided by The Little Potato Company
Categories Appetizers
Yield 10 tacos
Number Of Ingredients 22
Steps:
- Add the Little Potato Company Blushing Belle Potatoes to a large pot and cover with cold water. Bring to a boil and cook for 15 minutes, or according to the package instructions, until tender. Drain and let cool for 10 minutes.
- In a medium pan over medium-high heat, heat the vegetable oil until it reaches 300°F (150°C). Fold a tortilla in half and use tongs to hold the folded edge in the hot oil for 20 seconds, or until golden brown. Lay the tortilla in the oil and fry on each side for 30-60 seconds, until golden brown and crunchy. Transfer to a paper towel-lined plate to drain and repeat with the remaining tortillas. Set aside until ready to assemble the tacos.
- Heat 1 tablespoon of olive oil in a clean medium pan over medium-low heat. Add the red onion and sauté for 6 minutes, or until softened and lightly charred. Add the shredded chicken, 1 teaspoon salt, and the black pepper, and cook for 2 minutes, or until the chicken is well incorporated. Transfer the chicken mixture to a bowl and wipe out the pan.
- Using the palm of your hand, gently smash each potato, leaving the potatoes mostly intact. Transfer the potatoes to a medium bowl and gently toss with the cumin, chipotle powder, paprika, cinnamon, and remaining teaspoon of salt until well coated.
- In the same medium pan, heat the remaining 3 tablespoons of olive oil over medium-high heat. Working in batches to avoid overcrowding the pan, lightly fry the seasoned potatoes until crispy and golden brown, 2 minutes per side. Transfer to a paper towel-lined plate to drain.
- Make the elote-style salsa: In a medium bowl, combine the fire-roasted corn, tomato, crema, cilantro, lime zest, queso fresco, salt, and pepper, and mix well.
- Assemble the tacos: Fill a taco shell with the chicken mixture and crispy potatoes. Top with the elote-style salsa and garnish with cilantro leaves and lime zest. Repeat with the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 258 calories, Carbohydrate 22 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, Sugar 3 grams
POTATO TACOS
Provided by Molly O'Neill
Categories dinner, lunch, main course
Time 15m
Yield 12 tacos
Number Of Ingredients 13
Steps:
- Boil potatoes in salted water until easily pierced by a fork. When cool enough to handle, peel and roughly mash with cheese, cabbage, onion, chili and salt.
- Steam the tortillas in the oven or on top of the stove wrapped in foil (or in the microwave, wrapped in a dish towel, a few at time, for 40 seconds). Place 2 heaping tablespoons of potato filling along center of tortilla, leaving a 1-inch border at each side. Fold in half and secure with 2 toothpicks. Cover with a towel until ready to cook. (Tacos may be made earlier and refrigerated, but fry at room temperature.)
- Heat oil to a depth of 2 inches in a deep pot at 375 degrees and fry tacos 1 or 2 at a time until golden, about 2 minutes. Remove toothpicks. Keep loosely covered in a 200-degree oven.
- To serve, top tacos with a sprinkling of cabbage, onion, tomatoes, cilantro and, if desired, crema, salsa and guacamole.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 28 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 279 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO ROLLED TACOS
Potatoes with jalapeños and cheese rolled in a corn tortilla and fried till crispy. I started making these because I miss the potato tacos in San Diego.
Provided by Jamilahs_Kitchen
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop jalapeño peppers finely.
- Chop cilantro.
- Boil potatoes till easy to mash but still a little firm.
- Mash potatoes and add jalapeños, taco seasoning, cilantro and cheese together.
- Prepare tortillas by fast steaming so they are easy to roll. I usually boil water in a small pot a little smaller than the tortilla's then place a double paper towel on top and place one tortilla at a time for 2 or 3 seconds till steamed, then remove and replace as you go.
- Take a steamed tortilla and spoon about 1 tablespoon of potato mixture in and roll gently. Place in baking dish with the rolled side down. Continue doing this lining them up in dish as you go.
- Place in freezer for 15 minutes or until they become slightly stiff. I like this method better than toothpicks.
- Heat oil on medium heat (I usually use olive oil).
- When oil is ready, place 4 tacos at a time with the rolled side down in pan.
- Flip to other side when brown.
- Remove and drain on paper towels.
- Garnish as desired.
- I use sour cream mixed with taco sauce drizzled over the top.
More about "potato tacos food"
POTATO TACOS (TACOS DE PAPA) - DARN GOOD VEGGIES
From darngoodveggies.com
5/5 (6)Total Time 40 minsCategory EntreeCalories 342 per serving
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper (optional, but great for easy cleanup!).
- Bring a large pot of water to a boil. Add in potatoes and boil until they are fork tender. Drain, and let the potatoes sit in the colander for a couple minutes. This allows the potatoes to steam themselves dry, which in turn, helps the spices adhere and form a nice crust.
- Stir together the crema ingredients while the potatoes simmer and whisk together the cumin, paprika, garlic powder and salt.
- Spread the potatoes out on the prepared sheet pan. Drizzle with oil and toss. Sprinkle on the seasoning blend. Toss again to coat well and spread the potatoes out into an even layer. Bake until golden with crispy edges, about 20 minutes.
CRISPY POTATO TACOS (TACOS DE PAPA) - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.9/5 (12)Total Time 35 minsCategory Appetizer, Finger Food, Main CourseCalories 580 per serving
- Peel the potatoes, halve them lengthwise, and cut them into 1" slices. Add them to a pot and cover with water. Place over high heat and bring to a boil. Boil for about 10-15 minutes, until fork-tender, reducing heat as necessary to prevent boiling over. Drain well and transfer to a mixing bowl.
- Add all of the spices and mash the potatoes. Gently mix in the cheese and cilantro if using. Set aside.
- Wrap a stack of 5 tortillas in damp paper towels and microwave for about 30-45 seconds, just until they are soft and pliable.
- Add about 2 tablespoons of filling to half of each tortilla and spread to the edges. Fold the tortilla over and continue assembling until all tortillas are filled.
CRISPY POTATO TACOS - SHE LIKES FOOD
From shelikesfood.com
5/5 (29)Category Dinner
TACOS DE PAPA (POTATO TACOS) - TRADITIONAL MEXICAN …
From 196flavors.com
POTATO TACOS, DELICIOUS TACOS WITH FRIED POTATOES
From favcounter.com
EASY POTATO TACOS RECIPE - FOOD REPUBLIC
From foodrepublic.com
SPICY POTATO TACOS - HOW TO MAKE POTATO TACOS - DELISH
From delish.com
Category Vegetarian, Dinner, Lunch, SnackTotal Time 30 mins
POTATO TACOS - FOOD WITH FEELING
From foodwithfeeling.com
Category DinnerCalories 1667 per serving
FRESH-CHORIZO-AND-POTATO TACOS RECIPE - FOOD & WINE
From foodandwine.com
CHEESE POTATO TACOS - MEXICAN STREET FOOD - YOUTUBE
From youtube.com
POTATO TACOS - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
CRISPY POTATO TACOS + VIDEO - MUY BUENO COOKBOOK
From muybuenocookbook.com
RECIPE: WES AVILA'S SWEET POTATO TACOS | CBC LIFE
From cbc.ca
CRISPY POTATO TACOS (TACOS DORADOS DE PAPA) | SO MUCH FOOD
From somuchfoodblog.com
POTATO RECIPES | CRISPY POTATO TACOS | FAVORITE RECIPES WITH POTATOES
From potatogoodness.com
POTATO AND PEPPER TACOS RECIPE | GOOP
From goop.com
POTATO TACOS RECIPE - TASTY VEGETARIAN OPTION - CHISEL & FORK
From chiselandfork.com
POTATO TACOS - HUNGRY VEGAN MAMA IS NOW HEALTHY VEGAN MAMA
From healthyvm.com
INDIAN POTATO TACOS - MADHU'S EVERYDAY INDIAN
From madhuseverydayindian.com
CRISPY POTATO AND CHORIZO TACOS RECIPE - SERIOUS EATS
From seriouseats.com
SPICY POTATO TACOS - CONNOISSEURUS VEG
From connoisseurusveg.com
POTATO TACOS • A TABLE FULL OF JOY
From atablefullofjoy.com
SPICY POTATO TACOS (BETTER THAN TACO BELL) - GOOD. FOOD. STORIES.
From goodfoodstories.com
CRUNCHY MASHED POTATO TACOS (VEGAN) - SHANE & SIMPLE
From shaneandsimple.com
THE BEST POTATO TACOS! - HINT OF HEALTHY
From hintofhealthy.com
MASHED POTATO TACOS (OVEN BAKED TACOS DE PAPA)
From happyveggiekitchen.com
SPICY POTATO TACOS WITH LIME COLESLAW - OUR SALTY KITCHEN
From oursaltykitchen.com
TACOS DORADOS DE PAPA (POTATO TACOS) RECIPE - NYT COOKING
From cooking.nytimes.com
TACO BAKED POTATOES - SAVOR THE BEST
From savorthebest.com
TACOS DE PAPA (CRISPY POTATO TACOS) | CURTIS STONE
From rachaelrayshow.com
27 BEST SIDE DISHES FOR TACOS - WHAT TO SERVE WITH TACOS - EATING …
From eatingonadime.com
CHEESY POTATO TACOS (TACOS DE PAPA) - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
GROUND BEEF AND POTATO TACO RECIPE - HOWE WE LIVE
From howewelive.com
VEGAN FLAUTAS (POTATO TAQUITOS) | PILONCILLO Y VAINILLA , AUTHENTIC ...
From brownsugarandvanilla.com
TACO BELL SPICY POTATO SOFT TACOS - THE FRESH FIG
From thefreshfig.com
TACOS DE PAPA (FRIED POTATO TACOS) - CHICANO EATS
From chicanoeats.com
MEXICAN POTATO TACOS | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
CRISPY POTATO TACOS (TACOS DE PAPA) - UMAMI GIRL
From umamigirl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love