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Tacos de Papas Dorados with Roasted Jalapeno Relish and Chipotle Guacamole

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Tacos de Papas Dorados
Makes about 8 tacos

2 cups of Yukon gold potatoes cut into large chunks
1/2 cup of crumbled Cotija cheese
1/2 cup of roasted peeled and diced poblano chiles
8 corn tortillas
A couple cups of vegetable oil
Salt as needed

First in a small pot you will need to put enough water to cover the potatoes. Add about a teaspoon of salt to this and simmer them for about 10 minutes or until soft.

Drain the potatoes and add the cheese and put both of those in. Very roughly mash this mixture. I still like to leave it lumpy so I can taste the individual bits of potato.

Next take a 7 or 8 inch sauté pan with slightly higher sides and add oil about halfway. Put this over medium to medium high heat. Now take about a half a teaspoon of oil and rub it into each of your tortillas. I like to then warm them slightly over and open an open flame until they have become warm and pliable. Then taking the tortillas, add a couple tablespoons of the potato mixture to the center of the tortilla. Fold over and press the sides down. At this point I'd like to take a couple of toothpicks and run them through the tortilla to secure it closed. You may also just press the tortilla together and stack them on top of each other as you finish, but the toothpicks help to keep the shape. Now fry each tortilla, turning it after about a minute per side or until crispy. Watch your oil temperature, you may have to reduce it to medium. You do not want to burn the tortillas. Have a plate lined with paper towels or I like to use an old paper grocery bag and set the potatoes on there to drain. Now you're ready to eat. Remove the toothpicks and pop the taco open. I like to add a little shredded lettuce a little bit of avocado and dsome diced tomato. Perhaps a little bit of roasted jalapeño relish is fantastic on these as well.


Roasted Jalapeno Relish

1 key lime juiced
1 charred jalapeno
1 tbsp olive oil
2 tbsp chopped cilantro
1/2 tsp salt
1/2 cup of julienned white onion

To char the jalapeño, I simply keep it over an open flame until it has black spots all over it and has begun to soften slightly. After just cooled, I like to cut it in half, remove the seeds and slice it finley. I go ahead and leave the skin on for this to give a little more dimension to it. Mix this with all the remaining ingredients and set aside for at least 20 minutes to make sure that the onions have softened and wilted a bit.


Chipotle Guacamole 

2 cups avocado about 2 large ones
1/2 cup onion diced
1/2 cup tomato diced
1/4 tsp salt
1/4 tsp pepper
1 tsp lime juice
2 dried chipotle chiles rehydrated in hot water until soft and minced

Put everything together in a bowl and mash it using a potato masher or my favorite way is to put on a pair of disposable gloves and mash it up in my hands. I think this creates the best texture.
 

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