Tacos de Papa with a Twist

Ingredients

• 4 medium-sized potatoes, peeled and cubed (about 2 cups / 450g) 4 medium-sized potatoes, peeled and cubed (about 2 cups / 450g)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 chipotle pepper in adobo sauce, minced 1 chipotle pepper in adobo sauce, minced
• Salt and pepper to taste Salt and pepper to taste
• 12 small corn tortillas 12 small corn tortillas
• Vegetable oil for frying Vegetable oil for frying
• Shredded lettuce, diced tomatoes, chopped cilantro, and salsa for topping Shredded lettuce, diced tomatoes, chopped cilantro, and salsa for topping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 5g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, toss the cubed potatoes with a drizzle of vegetable oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20 minutes, or until they are golden brown and crispy.
3. 3.
   In a skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they are soft and translucent.
4. 4.
   Add the roasted potatoes to the skillet and mash them with a potato masher or fork until they are slightly chunky.
5. 5.
   Stir in the ground cumin, chili powder, minced chipotle pepper, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together.
6. 6.
   In a separate skillet, heat vegetable oil over medium-high heat. Fry the corn tortillas one at a time until they are crispy and golden brown. Place them on a paper towel-lined plate to drain excess oil.
7. 7.
   To assemble the tacos, spoon a generous amount of the potato filling onto each tortilla. Top with shredded lettuce, diced tomatoes, chopped cilantro, and salsa.
8. 8.
   Serve the tacos de papa immediately and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to cube the potatoes evenly to ensure even roasting. Keep an eye on them while roasting to prevent burning.
• Chipotle pepper — Adjust the amount according to your spice preference. You can also substitute it with a pinch of smoked paprika for a milder smoky flavor.

Tips & Tricks

• For extra crispiness, lightly brush the tortillas with oil before frying.
• Serve the tacos with a squeeze of lime juice for a tangy kick.
• Customize the toppings to your liking by adding guacamole, sliced jalapeños, or crumbled queso fresco.
• If you prefer a spicier filling, add a dash of hot sauce or sprinkle some crushed red pepper flakes.
• To save time, you can use store-bought tortilla chips instead of frying your own tortillas.

Serving advice

Serve the tacos de papa hot and fresh. They are best enjoyed immediately after assembling to maintain the crispy texture of the tortillas.

Presentation advice

Arrange the tacos on a platter, garnish with additional cilantro leaves, and serve with a side of salsa for dipping.