Traditional Potato Tacos
Crispy corn tortillas filled with soft boiled potatoes and queso fresco, fried until golden, then layered with bright homemade tomato-chili salsa, crema, lettuce, tomato, onion, and extra cheese. Authentic comfort food with wood-fire character.
Equipment
- 1 | Large pot | for boiling potatoes
- 1 | Potato masher |
- 1 | Blender | for salsa
- 1 | Skillet or frying pan | for frying tacos
- 1 | Tongs | for flipping
- 1 | Mixing bowl |
Ingredients
- 1.5 | lbs | potatoes | peeled and cubed
- 1 | cup | queso fresco | crumbled plus extra for topping
- 8 | | corn tortillas |
- 4 | | tomatoes |
- 3 | | tomatillos |
- 4 | | dried red chilies |
- 2 | cloves | garlic |
- 1 | | oil for frying | as needed
- 1 | | shredded lettuce | for topping
- 1 | | tomato | sliced for topping
- 0.5 | | red onion | sliced for topping
- 0.5 | cup | Mexican crema | or sour cream
- 1 | | salt | to taste
Instructions
- Peel and cube the potatoes, then boil them in a pot over fire or stove until fully tender.
- Drain the potatoes and mash them in a bowl with the crumbled queso fresco until combined.
- Place tomatoes, tomatillos, dried chilies, and garlic in a blender and blend until smooth.
- Pour the salsa into a bowl and set aside.
- Spoon potato mixture onto each tortilla and fold in half.
- Heat oil in a skillet and fry the filled tortillas until golden and crisp on both sides.
- Spread salsa on a plate, arrange the tacos on top, and drizzle with crema.
- Top with shredded lettuce, tomato slices, red onion, and extra queso fresco. Serve immediately.
Notes
Store leftover filling in the refrigerator up to 2 days; reheat before using.
Fried tacos are best eaten fresh; re-crisp briefly in a hot skillet if needed.
Warm tortillas slightly before filling to prevent cracking.
Adjust chili quantity for milder or spicier salsa.
Fried tacos are best eaten fresh; re-crisp briefly in a hot skillet if needed.
Warm tortillas slightly before filling to prevent cracking.
Adjust chili quantity for milder or spicier salsa.