There’s something so satisfying about the first crackle of a golden tortilla giving way to a soft, savory potato filling. These tacos dorados de papa are simple, comforting, and made for piling high with cool lettuce, crema, queso fresco and your favorite salsa.
They’re the kind of dinner I love when everyone is hungry and the table needs something cheerful. Put the toppings in little bowls, bring out the warm tacos, and let everyone make a plate just the way they like it. For a hearty side, add frijoles refritos.
Why You’ll Love These Potato Tacos
A fluffy potato filling and crisp corn tortilla make a wonderful contrast, while the toppings add freshness and a little tang. This version is meatless and easy to customize. Fold the tacos in half, as I do here, or roll them tightly if that’s how your family likes them.
Ingredients You’ll Need
Potatoes: Russets mash up fluffy; Yukon Gold potatoes make a creamier filling. Corn tortillas: Warm them until pliable so they fold without cracking. Onion and garlic: A little sautéed onion and garlic seasons the potatoes all the way through. Use a neutral oil for shallow frying, and finish with shredded lettuce, crema, queso fresco and salsa.
How to Make Tacos Dorados de Papa
Boil peeled, diced potatoes in salted water until tender, then drain them very well. Cook the onion and garlic in a little oil and mash them into the potatoes with salt and pepper. The filling should be soft but not wet, which helps keep the tortillas crisp.
Warm the tortillas, spoon potato filling onto one side and fold them over. Fry in a shallow layer of hot oil, turning carefully, until both sides are golden. Drain on a rack or paper towels. Serve right away with lettuce, crema, queso fresco and a spoonful of salsa.
Tips for Crispy Tacos
Don’t overfill: a thin layer of potato lets the tortilla close and crisp evenly. Keep the filling inside the edges and start frying the folded edge down to help seal it. Work in batches so the pan stays hot, and add toppings at the table just before eating. Pair them with Mexican red rice for a comforting meal.
Make Ahead and Storage
The potato filling can be refrigerated in a covered container for up to 3 days. Cool leftover cooked tacos promptly and refrigerate for up to 3 days, keeping toppings separate. Reheat on a sheet pan at 375°F until hot and crisp, turning once; a skillet also works.
Frequently Asked Questions
Why do my tortillas crack? Warm them thoroughly under a towel before filling; fresh tortillas are more flexible. Can I make them dairy-free? Omit the crema and cheese or use dairy-free toppings. Can I use leftover mashed potatoes? Yes, as long as they’re fairly thick and well seasoned; loose potatoes can make the tortillas soggy.
Tacos Dorados de Papa
Ingredients
- 1 ½ pounds russet potatoes peeled and diced
- 1 teaspoon fine salt plus more for the water
- 2 tablespoons neutral oil plus more for frying
- ½ small white onion finely chopped
- 2 cloves garlic minced
- ¼ teaspoon black pepper
- 12 corn tortillas
- 2 cups shredded lettuce for serving
- ½ cup Mexican crema for serving
- ½ cup crumbled queso fresco for serving
- ½ cup salsa for serving
Instructions
- Place the potatoes in a saucepan, cover with cold water and salt the water. Bring to a boil and simmer 12 to 15 minutes, until tender. Drain thoroughly.
- Heat 2 tablespoons oil in a skillet over medium heat. Cook the onion 3 to 4 minutes until softened; add garlic and cook 30 seconds. Mash into the potatoes with 1 teaspoon salt and pepper. Taste and adjust.
- Warm the tortillas on a skillet or wrapped in a damp towel in the microwave until pliable. Spoon about 2 tablespoons potato filling onto one half of each and fold over.
- Pour a shallow ¼-inch layer of oil into a skillet and heat over medium to medium-high heat until shimmering. In batches, add tacos carefully and fry 2 to 3 minutes per side, until golden and crisp. Drain on a rack or paper towels.
- Serve hot with lettuce, crema, queso fresco and salsa.
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