Mashed Potato Tacos with Red Salsa
Doblados de PapasIn the state of Puebla, a quick mashed potato taco is typical street food that's economical, filling, and nourishing. Add red salsa for a simple tortilla snack. My friend, Chef Ricardo Muñoz Zurita shared this tasty, easy recipe.
Ingredients
Makes 4 snacks
- Fresh Salsa Mexicana or purchased
- 2 medium 1⁄2-pound potatoes, peeled and sliced
- 2 tablespoons olive oil or unsalted butter
- ½ teaspoon salt or to taste
- 4 corn tortillas
- 2 teaspoons vegetable oil or lard
Instructions
- Prepare the salsa if using homemade.
- Then, in a saucepan, cook the potatoes in water to cover until soft, 8 to 10 minutes.
- Drain and mash with oil, or butter, and season with salt.
- Soften corn tortillas in a hot dry skillet until limp, 10 to 12 seconds.
- Fill each with about 3 tablespoons of mashed potatoes and fold in half.
- Brush the outside of each taco with oil.
- Put in a hot skillet and cook the tacos, turning, until just starting to brown, but still pliable.
- Serve with fresh salsa.
