Description
A spicy potato mixture in a crispy corn tortilla shell with avocado, cabbage, and queso fresco.
Ingredients
- FOR THE TACO SHELLS:
- 10 Corn Tortillas
- Canola Oil, Enough For About 1/2 Inch In Your Skillet
- FOR THE TACO FILLING:
- 2 Tablespoons Canola Oil
- 2 Medium Russet Potatoes, Cut Into 1/2-inch Cubes
- ⅓ cups White Wine Vinegar
- 1 Small Onion, Finely Chopped
- 6 cloves Garlic, Minced
- 2 Tablespoons Finely Chopped Cilantro
- 1 Tablespoon Hot Sauce Like Tapatio
- 1-½ teaspoon Kosher Salt
- 1 teaspoon Chili Powder
- ½ teaspoons Cumin
- 1 Avocado (peeled, Pitted And Sliced)
- 1-½ cup Shredded Cabbage
- 1 cup Crumbled Queso Fresco (or Other Mild, Fresh Cheese)
- FOR THE TACO SHELLS:
- 10 Corn Tortillas
- Canola Oil, Enough For About 1/2 Inch In Your Skillet
- FOR THE TACO FILLING:
- 2 Tablespoons Canola Oil
- 2 Medium Russet Potatoes, Cut Into 1/2-inch Cubes
- ⅓ cups White Wine Vinegar
- 1 Small Onion, Finely Chopped
- 6 cloves Garlic, Minced
- 2 Tablespoons Finely Chopped Cilantro
- 1 Tablespoon Hot Sauce Like Tapatio
- 1-½ teaspoon Kosher Salt
- 1 teaspoon Chili Powder
- ½ teaspoons Cumin
- 1 Avocado (peeled, Pitted And Sliced)
- 1-½ cup Shredded Cabbage
- 1 cup Crumbled Queso Fresco (or Other Mild, Fresh Cheese)
Preparation
For the taco shells:
Add a 1/2 inch or so of canola oil into a medium skillet and bring to medium-high heat. Once the oil is hot place half of a tortilla in the oil while holding the opposite end with tongs, fold the tortilla in half so there is a gap between the halves of the tortilla (basically hold it so it looks like a cooked hard taco shell). Continue to hold the tortilla with the tongs and cook until the half in the oil is browned, about 2 minutes. Flip the tortilla and cook, continuing to hold the tortilla with tongs to maintain the shape, until the other side has browned, about 2 more minutes.
Once the tortilla is browned and maintaining its shape, remove from the oil and place upside down (so it looks like an upside down “U”) on a sheet pan lined with paper towels. Repeat with remaining tortillas.
For the filling:
Add the canola oil into a large skillet with a lid and bring to medium heat. Add the potatoes and cover. Cook until the potatoes are tender and browned, removing the lid and stirring occasionally, about 10 minutes.
There will be a layer of browned potato stuck to the bottom of the pan. Slowly pour the vinegar into the pan and vigorously scrape the brown bits off the pan (you are deglazing the pan here). Add the onion and garlic, and cook and stir until the the potatoes and onion are softened, about 3 minutes.
Remove from heat and mash the potatoes well. Mix in the cilantro, hot sauce, salt, chili powder, and cumin.
Evenly distribute the potato mixture into the taco shells. Top with avocado, cabbage, and cheese.
No comments:
Post a Comment