"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Tacos de papa - Potato Tacos Recipe

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This recipe for Tacos de papa - Potato Tacos, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Zuniga, Structures, Rev. Cap.
Added: Tuesday, November 11, 2008


4 c. cooked russet potatoes; mashed roughly
1/2 tsp. salt
4 Tbsp. butter
1 c. minced onion
1 bunch finely sliced green onion
2 or 3 cloves minced garlic
1 large scallion; minced
1 1/2 c. grated Monterey Jack, Pepper Jack or Mozzarella cheese
1/2 c. grated Parmesan cheese
salt ( +/- to taste)
2 - 3 dozen 6" corn tortillas
Oil for frying (olive or corn oil)

Peel and quarter enough russet potatoes to make 4 cups . Put potatoes in medium stock pot. Add salt and enough cold water to cover. Bring to a boil over medium high heat and cook gently for about 15 minutes or until potatoes are tender and can be pierced with a fork. Do not overcook. When done, remove from heat and immediately drain potatoes in a colander. Place drained potatoes in a large bowl and mash using a standard potato masher. Caution: Do not over mash - chunky is better here. Set aside and allow mixture to cool. Meanwhile, in large skillet or Dutch oven - add 4 Tbsp. butter, onion, green onion, scallions and garlic. Saute over medium high heat until just translucent and soft; about 7 minutes. Remove from heat and add this mixture to roughly mashed potatoes. Stir to mix well and let mixture cool slightly. Add cheeses and stir just to mix.

Heat a cast iron skillet, griddle or "comal" over medium high heat. When hot, begin to heat up tortillas one at a time. Heat only until pliable. Here's how to do it: Place tortilla in pan, watch it, as it begins to heat up it shrinks a little and steams. Using tongs, a spatula or your fingers turn tortilla over, and heat again, and once more (never more than 3 times as they become leathery). Remove from pan and place on food prep board or mat.

Assembling the Tacos:
Take heated, pliable tortilla and place 1 - 2 Tbsp. potato mixture on lower third half of the tortilla. Beginning at the tortilla edge nearest you, fold this over potato mixture and continue rolling until mixture is now encased in the tortilla. It will now be tube shaped or "flauta" shaped. Place seam side down on cooling tray and continue the process until all the tacos are formed.

Heat 1/2 inch oil over medium high heat. Carefully place tacos in hot oil and cook in batches of 5 or six or however many you can fit into the skillet. Allow plenty of room to rotate the tacos and turn them over in the pan to brown all sides. This take about 3 - 5 minutes. DO NOT OVER FRY - Tacos should be crisp and golden but not burnt and you should be able to open them gently without breaking. When golden and crispy remove from pan and place on tray lined with paper towels to cool.

To serve:
Gently open seam side and top with salsa, guacamole, shredded lettuce, sour cream and sliced olives.

Serve with refried beans and Mexican Sopa de Arroz (Mexican style rice).

Personal Notes:
Personal Notes:
This is true comfort food for my family of 7. Rarely are there any leftovers. They are good hot or at room temperature. If you are fortunate to have any leftovers, cooled tacos may be stored in zip log bags in the refrigerator and reheated in a microwave for 30 seconds.




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