Potato Tacos
last night i made potato tacos and someone asked for the recipe so here it goes. this recipe will yield about ten tacos. i cook from instinct more than from recipes so little adjustments might need to be made.
three large russet potatoes, peeled and cut into 1-2 inch pieces.
two fresh jalapeno peppers, sliced
two ears of yellow or white corn, removed from the cobs.
about half a cup of soy milk
three roma tomatoes, diced
half cup of cilantro, chopped
two large or three medium yellow onions, diced
ten corn tortillas
vegetable oil
olive oil
salt
for the shells you will need to use some finesse and i recommend having some extra tortillas on hand because the first time i made them i screwed up 3-4 and had to throw them away.
here is a video showing how to make a shell. video is easier. she says to use peanut oil. i use vegetable oil. either one is fine.
http://www.youtube.com/watch?v=apve0z6PicM
boil potatoes in salted water until tender. strain and set aside.
in a large skillet or saute pan heat a few tablespoons of olive oil over medium-high heat. add onions and jalapenos. when the onions begin to look clear reduce heat to medium and add corn. cook for approximately 5-8 minutes stirring occassionally or until corn is tender and onions are carmelizing.
while the onion mixture is cooking hand mash your potatoes adding a few tablespoons of olive oil, salt, and milk. you can add more or less milk depending on the consistency that you want from the potatoes. do not make them too runny or they will fall out of the taco and that will be sad for everyone.
add mashed potato mix into the pan with the corn/onion mix and stir it all together.
now you are ready to fill the tacos with the potato mix. i fill mine about 1/3 to half way. top with tomatoes and cilantro. you can also add raw diced onions, guacamole or salsa or anything that you want. potato tacos are easy to make. i’ve done them differently each time i’ve made them so you don’t have to worry about being perfect or following an exact recipe. this should just give you some direction. i like to use peruvian purple potatoes for tacos also. if you don’t like spicy food you can omit some or all of the jalapenos. you can also add chorizo or soyrizo into the potato mix by cooking it in with the onions/corn.
