Tacos De Potatoes Tacos De Hombre Pobre Food

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TACOS DE POTATOES (TACOS DE HOMBRE POBRE)



Tacos De Potatoes (Tacos De Hombre Pobre) image

You can use just about any flavor of leftover mashed potatoes for these babies! The garnishes are given only as suggestions as the tacos are perfectly delicious all on their own! Use mini-tortilla or tostada shells for a fun appetizer offering. What are you waiting for? PS>Kids love tacos de papas!

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 15m

Yield 12 tacos, 6-8 serving(s)

Number Of Ingredients 11

5 -6 cups leftover mashed potatoes, heated (garlic flavored spuds are particularily good)
1 dozen corn tortillas or 1 dozen flour tortilla
salsa
cheese
guacamole
sour cream
cilantro
black olives
lime wedge
minced jalapeno
white onion, minced

Steps:

  • Steam or fry the tortillas.
  • Divide the mashed potatoes onto each tortilla and garnish each taco with your favorite toppings.
  • Servings and yield are estimated.
  • For Vegan, omit the cheese and the sour cream. (Now there's an argument-inducing sentence if there ever were one -- ).

Nutrition Facts : Calories 249.9, Fat 2.4, SaturatedFat 0.7, Cholesterol 3.5, Sodium 550.1, Carbohydrate 52.1, Fiber 5.7, Sugar 3.1, Protein 6.1

TACOS DE PAPA (POTATO TACOS)



Tacos de Papa (Potato Tacos) image

I remember my mother making these potato tacos when I was growing up. We loved them! And they're great with mashed potatoes.

Provided by Yoly

Categories     Main Dish Recipes     Taco Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 (3.25 ounce) package instant mashed potatoes (such as Idahoan™ Signature Russets Mashed Potatoes)
½ cup diced onions
1 tablespoon vegetable oil
salt and pepper to taste
8 corn tortillas
½ cup vegetable oil for frying, plus more as needed
Shredded lettuce
Chopped tomatoes
4 tablespoons Shredded Cheddar-Monterey Jack cheese blend
Salsa

Steps:

  • Prepare mashed potatoes according to package directions.
  • Heat oil in a skillet over medium heat. Sautee diced onions in oil until tender and translucent, 3 to 5 minutes. Add cooked mashed potatoes and season with salt and pepper.
  • Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds.
  • Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks.
  • Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side.
  • Remove toothpicks and top with garnishes.

Nutrition Facts : Calories 513.3 calories, Carbohydrate 46.7 g, Cholesterol 6.3 mg, Fat 34.6 g, Fiber 5.9 g, Protein 7.3 g, SaturatedFat 5.9 g, Sodium 229.5 mg, Sugar 3.7 g

PATATAS A LA POBRE (POOR MAN'S POTATOES)



Patatas a La Pobre (Poor Man's Potatoes) image

Spanish recipe from the Alpujarras. This is the most authentic version I know and is similar to the version served in the mountain restaurant where we like to take our visitors. Genuine patatas a la pobre does not contain meat but we often add beaten eggs to the drained patatas and cook some more, stirring until the eggs are set (scrambled eggs in UK, shirred I think in US)

Provided by Englishveggie

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

4 large potatoes, medium sliced (soak them in water for about 20 minutes to get rid of the starch and then drain and pat dry with a c)
1 green bell pepper, roughly chopped or cut into thick strips (could use red pepper but is not authentic)
2 garlic cloves, peeled and roughly chopped (more if you like garlic)
1 large onion, roughly chopped
1/2 liter olive oil
salt

Steps:

  • Heat the olive oil in a large, deep frying pan (I use a non stick wok).
  • Add the potatoes and some salt and fry on a high heat for 5 minutes, turning the potatoes in the oil, and then turn the heat down very low.
  • Cover the pan and continue gently frying the potatoes for 10 minutes.
  • Add the green pepper, garlic and onion and give everything a good stir.
  • Cover the pan again and leave to fry gently for another 10 minutes. Check from time to time to make sure that it's not sticking too much to the bottom of the pan.
  • At the end of 10 minutes look to see whether the potatoes are cooked and taste for salt, add some more if necessary.
  • The potatoes need to be soft but with some of them a bit crispier to add to the flavour. If the potatoes are not fully cooked, put the lid back on and leave on the heat for another 5 minutes or so.
  • Remove the vegetables from the oil with a slotted spoon and serve.
  • If you want to add eggs, drain the oil from the pan, leaving the veggies and turn the heat up a little higher.
  • Add one beaten egg per person and cook, stirring, until eggs are cooked to your taste.
  • Prep time includes 20 mins soaking.

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