Peel and dice the potatoes into small cubes. In a medium pot, cover the potatoes with water, add a pinch of salt, and bring to a boil. Cook the potatoes for about 10-12 minutes, or until they are fork-tender. Drain and mash them until smooth, adding a little salt and pepper to taste.
Make the Potato Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 3-4 minutes.
Add the minced garlic, cumin, chili powder, and a pinch of salt. Cook for another minute until fragrant.
Stir in the mashed potatoes, mixing until the spices are evenly incorporated. Adjust seasoning if needed. Optionally, add fresh cilantro for extra flavor. Remove from heat and let the filling cool slightly.
Assemble the Tacos:
Heat the corn tortillas in a dry skillet for a few seconds on each side until they become pliable.
Spoon a generous amount of the potato mixture onto each tortilla and roll it up tightly to form a taco. Secure with a toothpick if needed.
Fry the Tacos:
Heat enough vegetable oil in a deep skillet or frying pan over medium-high heat to submerge the tacos halfway.
Once the oil is hot, carefully place the rolled tacos in the oil, seam-side down. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy.
Use tongs to remove the tacos from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve and Enjoy:
Serve the crispy potato tacos with your favorite toppings such as salsa, sour cream, guacamole, or shredded lettuce. Enjoy them warm!
Serving and Storage Tips:
zobacz więcej na następnej stronie
Reklama
