Description
Crisp corn tortillas filled with creamy mashed potatoes, perfect for a comforting vegetarian meal.
Ingredients
- 2 Russet potatoes (about 1–1.5 lb total)
- Neutral oil for deep frying (vegetable or canola oil)
- 2 tablespoons unsalted butter
- 1/2 cup white onion, diced
- 1/4 cup sour cream
- Salt and black pepper to taste
- 12 corn tortillas
- 4 Roma tomatoes
- 1/4 teaspoon salt (or garlic salt)
- 1 jalapeño (optional)
Instructions
- Peel and cut potatoes into large chunks. Boil until fork-tender, about 15–20 minutes. Drain and return to pot to steam off excess moisture.
- In a skillet, melt butter and sauté diced onion until translucent for 4–6 minutes. Add drained potatoes, mash, and stir in sour cream. Season to taste.
- Blanch Roma tomatoes in simmering water for 30–60 seconds, peel, then blend with salt and jalapeño if using.
- Warm corn tortillas in a damp paper towel in the microwave for 30–45 seconds.
- Spoon about 2 tablespoons of potato filling onto each tortilla, fold, and press edges to seal.
- Heat oil to 350°F and fry tacos for 1–2 minutes on each side until golden and crisp. Drain on paper towels.
- Serve immediately with tomato salsa and desired toppings.
Notes
For vegan tacos, substitute butter and sour cream with plant-based options.