← Nouns Cooking · Mexican

Ingredients

• 500 g floury potatoes, peeled and quartered
• 1 small tomato, diced
• ½ small onion, diced
• 1 Jalapeño, chopped
• 1 tsp chipotle powder or smoked paprika
• ½ tsp Cumin
• 20 corn tortillas
• 200 ml oil for frying
• 500 g tomatoes, for the salsa
• 1 clove Garlic
• 1 tsp Dried oregano
• ¼ iceberg lettuce, shredded
• 100 g Queso fresco, crumbled
• 120 ml Mexican crema
• Salt

Method

1. Boil the potatoes in salted water for 15–20 min, until very tender. Drain and mash. Fry the diced tomato, onion and jalapeño in 1 tbsp oil for 4 min, then mix into the mash with the paprika, cumin and salt.
2. For the salsa, simmer the 500 g tomatoes in water for 10 min, then blend with the garlic, oregano and salt. Simmer in 1 tbsp oil for 5 min and keep warm.
3. Warm the tortillas so they bend without cracking. Spread 2 tbsp of potato on half of each, fold over and secure with a toothpick if needed.
4. Heat 1 cm of oil in a frying pan over medium-high heat. Fry the tacos in batches for 2–3 min per side, until golden and crisp. Drain on paper towels.
5. Serve topped with lettuce, a spoonful of salsa, crema and crumbled cheese.

Tips

• Leave off the cheese and crema and they are vegan.
• Assembled tacos can be frozen on a tray before frying; fry from frozen a minute longer.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Mexico in My Kitchen