It's just one week until Thanksgiving and I am already thinking about all the leftovers! I love leftovers so much, especially Thanksgiving leftovers. Are you a big fan of leftovers? I'd love to know your leftover favorites!
Today I am excited to share with you one of my favorite Mexican comfort foods: Tacos de Papa. When we were living in Mexico City, this was one of my favorite recipes to make. I am normally not a huge fan of frying foods, but there are certain foods that are just better fried; this definitely includes potato tacos. I don't like to fry often, but these potato tacos are definitely worth frying and the few extra calories.
Since I have leftovers on my mind, I thought that the potato tacos would be a great vehicle for serving my leftover Cranberry Hibiscus Sauce. Rather than serving salsa with the tacos, leftover cranberry sauce from Thanksgiving replaces the traditional salsa. I love the tartness of the sauce paired with the creamy potato filling. Even though the tacos are fried, the aren't heavy at all. I also like to add some lettuce or dark leafy greens.
The tacos are easy to make. First you start with making a basic mashed potato base. Once the potatoes are cooked and mashed, place about 1 ½- 2 tablespoons of filling on one side of a warm corn tortilla. Be careful not to overfill the taco. If you add too much filling, it'll come out when placed in the oil. After folding the tortilla, I like to use a toothpick to secure the two side together. This is optional, but just remember to remove the toothpicks before serving!
If you have tons of leftover mashed potatoes from Thanksgiving dinner, you can even use them instead of making the potato part of the recipe. If you are making these tacos after the holidays and you don't have any leftover cranberry sauce, just use your favorite salsa.
If you make this recipe, be sure to comment letting us know and tag us on Instagram #thymeandlove. We'd love to see what you make!
Potato Tacos {Tacos Dorados de Papa}
Classic Mexican comfort food. These potato tacos are easy to make and are a great vegan taco option for your family. During the Holidays, serve with leftover cranberry sauce! The cranberry sauce pairs very well with the potatoes. Makes 12-14 tacos. Usually 3 tacos per person.
Ingredients
- 2 Lbs Yukon Gold Potatoes, scrubbed and peeled
- 2 Tablespoons Vegan Butter {you could use olive oil too}
- Salt and Pepper to Taste
- 14 Corn Tortillas
- ¾ Cup Canola Oil
For Serving:
- Leafy Greens or Lettuce
- Cranberry Sauce
Instructions
- Dice the potatoes. Place into In a large pot and cover with water. Add a big pinch of salt. Bring to a boil of medium-high heat. Cook until the potatoes are fork tender, 15-20 minutes.
- Drain the potatoes and transfer back to the pot. Add the vegan butter or olive oil. Salt and pepper to taste. Mash the potatoes. Set side.
- Heat a comal or nonstick skillet over medium heat. Heat the corn tortillas until pliable, about 20 seconds on each side. Once a tortilla is warm and pliable, add 1 ½-2 heaping tablespoons of the potatoes on one side of the tortilla. Fold the tortilla in half. Optional: use a toothpick to hold the two sides together.
- In a large cast-iron pan or frying pan heat the oil over medium-high to medium heat. Working in small batches, once the oil is hot add a few of the prepared tortillas at a time. Cook 2 to 3 minutes on each side, or until each side is golden brown. Once fried, transfer to a paper towel lined plate.
- Remove the toothpick if used before serving. Serve with the cranberry sauce and greens.
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