That’s it, my friends. I hope you enjoy this tacos de papa recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! Tacos de Papa is a mouth-watering Mexican dish of mashed potato tacos that are crispy fried on the outside and creamy on the inside. The mashed potatoes are seasoned and whipped, spooned onto tortillas, then fried until golden. They are great as a dinner or a snack, and you can top them with any and all of your favorite taco toppings. Plus! They’re easy to make! I like easy. They’re especially easy if you happen to have leftover mashed potatoes on hand, perfect for this recipe. Let’s talk about how to make tacos de papa, shall we?
FOR THE PAPAS (Mashed Potato Filling) Potatoes. Use your favorite. Russet potatoes are great. Butter. Mexican Crema. Or use sour cream. Spices. Garlic powder, cumin, salt and pepper. I also like to use ancho powder, though you can use guajillo, a chili powder blend, or paprika. FOR ASSEMBLY Vegetable Oil. For frying. Corn Tortillas. You can use flour tortillas. Toppings. I’m using pico de gallo, queso fresco, sliced radish, chili flakes, adobo sauce, taco sauce. Use your favorites!
Drain them of excess oil on paper towels or a wire rack. It is better to save any leftover mashed potatoes separately in a sealed container up to 5 days, or in the freezer for up to 3 months. Then, you can make tacos de papa when ready. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mexico: The Cookbook (affiliate link, my friends!) The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
