Tacos Dorados de Papa
These tacos dorados are those that are traditionally sold at Cenadurias in some parts of Mexico. A cenaduria is a food stand that is often time set up outside of peoples’ homes. The aroma of posole, enchiladitias, tostadas, and tacos de papa (crispy potato tacos) take over the streets at dinner time.
Today I’m sharing with you my mother’s personal recipe for these tacos dorados de papa.
Ingredients:
For the potato filling
6 Yukon gold potatoes
½ lb ground beef
½ lb ground pork
2 garlic cloves
4 tomatillos
¼ tsp of dried oregano
¼ cup of reserved broth
Tortillas ( lots)
For the simple red Salsita:
2 Roma tomatoes
1 garlic clove
¼ tsp of oregano
Toppings:
Lettuce
Cotija cheese
Instructions:
Begin by cooking the potatoes. Simultaneously cook the ground beef/ground pork with one garlic clove, salt, and enough water to cover the meat. This will take 15-20 minutes.
Peel potatoes and mash them up. Add the cooked ground meat and mix well.
Blend together 4 tomatillos, 1 garlic clove, ¼ cup of meat broth and salt.
Pour mixture over the potatoes along with 1-2 tbs of picked jalapeno juice. Mix well until combines. Do a salt check.
Warm up tortillas in the microwave or on the stove top just until softened. Add a spoonful ( about 2 tbs) of the potato mix and fold the tortilla like a taco. Use toothpicks to close the tacos shut. Doing this prevents the potato mixture from falling out and causing the oil to burn.
Heat up avocado oil and fry up the tacos over medium heat. Be sure to keep an eye on them, so they do not burn.
Remove for heat and allow them to cool down before eating.
Remove the toothpicks, top off with your favorite toppings.
Traditionally, these are served topped off with lettuce or cabbage, cotija cheese, and salsita, but you can add your favorite toppings.
We also love to eat these with some posole!