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 1/2- 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!
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