Tacos de Papa (Mexican Potato Tacos)
These crispy Mexican potato tacos, or "tacos de papa," are a comforting, budget-friendly vegetarian dish. Filled with seasoned mashed potatoes and fried until golden, they're perfect for any occasion—from weeknight dinners to party snacks.
Ingredients
- For the Tacos:
- 18 oz 500g potatoes – Russet or Yukon Gold
- 1 cup 130g Queso Fresco or Cotija cheese – cheddar is acceptable
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp garlic powder
- Salt – to taste start with ½ tsp
- 24 corn tortillas – fresh is best
- Oil for frying – vegetable or canola oil
- For the Optional Sauce:
- 1.1 lb 500g tomatoes – about 3 medium
- 1 Tbsp olive oil – extra virgin preferred
- 2 garlic cloves – peeled
- 1 tsp ground cumin
- 1 Tbsp dried oregano – preferably Mexican oregano
- 1 tsp ground black pepper
- Salt – to taste
- Toppings optional:
- Crumbled Cotija or Feta cheese – as needed
- Shredded iceberg lettuce – as needed
- Sliced onions – red or white as needed
Instructions
- Prepare the Potatoes:
- Wash potatoes thoroughly, leaving skins on.
- Boil whole in cold water for 15–20 minutes until fork-tender.
- Drain and let cool. Peel while warm.
- Mash potatoes in a large bowl, leaving some texture.
- Season the Filling:
- Add crumbled cheese, paprika, cumin, garlic powder, black pepper, and salt.
- Mix well. Add a tablespoon of potato water if needed for creaminess.
- Warm the Tortillas:
- Heat each tortilla in a skillet for 30 seconds per side until pliable.
- Keep warm in a clean towel.
- Assemble the Tacos:
- Place 2 tablespoons of potato filling on one half of each tortilla.
- Fold in half and press to seal.
- Refrigerate tacos for 15–20 minutes before frying.
- Make the Optional Sauce:
- Boil tomatoes until skins begin to split. Reserve 2 cups cooking water.
- Peel tomatoes and blend with garlic, 1 cup cooking water, cumin, pepper.
- Heat olive oil in a pan, pour in sauce, add remaining water, salt, oregano.
- Simmer for 5 minutes.
- Fry the Tacos:
- Heat 1.5 inches of oil to 350°F (175°C).
- Fry 3–4 tacos at a time, pressing edges down with a spatula.
- Fry 2 minutes per side until golden and crispy. Drain on paper towels.
- Serve:
- Serve hot topped with lettuce, sauce, cheese, and onions if using.
Notes
Chill Before Frying: Refrigerating assembled tacos helps prevent them from opening in oil. Cheese Substitutes: Feta or cheddar can replace Cotija/Queso Fresco. Make Ahead: Potato mixture and sauce can be prepped 3–4 days ahead. Baking Option: Bake at 425°F (220°C) for 12–15 minutes, brushing with oil. Vegan Version: Omit cheese or use vegan alternatives. Storage: Freeze unfried tacos for up to 3 months.
