Potato Tacos (Tacos de Papas)
Ingredients
- 600 gPotato (1cm cubes)
- 1 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 0.5 tspHot pepper en poudre
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 8 pcSoft tortilla (for filling), made from corn
- 0.5 pcFresh cilantro (chopped)
- 150 mlSalsa Roja
Method
Golden pan-fried potato cubes with a crispy exterior and tender center. Smoky paprika and chili heat meet the softness of a warm tortilla.
- 1
Peel and cut potatoes into 1 cm cubes. Finely slice the yellow onion and mince the garlic.
- 2
Heat olive oil in a large skillet. Sauté the onion until translucent, without browning.
- 3
Add the potatoes. Brown over medium heat, stirring regularly. A knife blade should slide in like butter when they are ready.
- 4
Add garlic, smoked paprika, and chili powder. Season with salt and pepper. Mix so the spices coat every piece and release their aromas.
- 5
Quickly warm the tortillas in a dry skillet to soften them. Generously fill with potatoes, drizzle with salsa roja, and sprinkle with chopped fresh cilantro.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan: potatoes need direct contact with the surface to brown evenly.
- If potatoes stick, deglaze with a tablespoon of water to scrape up the flavorful bits.
How long does this dish keep?
Store the potato filling for 3 days in the fridge. Reheat in a pan to restore the crispiness.
