So I think Mr W. and I could eat Mexican tacos allllllll day long for the rest of our lives and be very happy! There are so many different types and recipes that we very often make a date night out of it. Whether we go out to eat (very rare) or make it at home, we always go to bed happy!
Ingredients for Tacos
- 2-3 lb russet potatoes, peeled and cut into 2″ cubes
- 1 poblano pepper, cored
- 1 jalapeño pepper, cored
- 5-6 T butter
- 1/4 c milk
- 3/4 c sour cream, plus more for serving
- 1 c shredded cheddar cheese
- 1/2 tsp salt
- 1 tsp ground cumin
- 1/2 tsp freshly ground pepper
- 24 corn tortillas
- oil for frying
(Can add shredded chicken, see note before)
Prepare the Filling
Place poblano and jalapeño pepper on the top rack of the oven and broil on high, turning periodically, until skin is charred. Transfer to a quart size bag to steam. When cool enough to handle, remove seeds and peels. Chop coarsely and set aside.
Meanwhile, bring a large pot of salted water to a boil and add potatoes. Return to a simmer and cook until tender, about 15-20 minutes.
Drain cooked potatoes and return them to the pot over low heat. Add butter and milk. Using a potato masher or wooden spoon, mash until fairly smooth. Stir in chopped roasted pepper, sour cream, shredded cheese, salt, cumin, and pepper.
Filling can be made up to two days in advance.
Assemble and Fry
Heat 2-3 inches of oil over medium high heat in a dutch oven or other heavy-bottomed pot.
Spread 3-4 tbs of potato filling into the center of each corn tortilla and fold in half. Fry in small batches, turning once, until each taco is golden, about 2-3 minutes per side. Transfer to a paper-towel lined plate.
Serve tacos with sour cream and salsa. Garnish with cilantro, if desired.
•We also added shredded chicken to our tacos. We added on top of the potato mixture in the taco before frying.
•We also like serving our tacos with a shredded cabbage/carrot blend. It gives it a nice fresh crunch.
Ingredients for Mango Salsa