Crispy Mashed Potato Tacos.
Boil russet potatoes until tender, mash smooth, stuff warm tortillas, and fry until the shell shatters while the inside stays creamy
Boil russet potatoes until tender, mash smooth, stuff warm tortillas, and fry until the shell shatters while the inside stays creamy
Ingredients
Ingredients
- FOR THE TACOS:
- 1 lb russet potatoes, peeled and cut into 2-inch chunks
- Pich of salt, for boiling potatoes
- 1 tbsp Casa M Spice Co® Free Range
- 10 corn tortillas
- Corn oil, for frying
- Cheese, lettuce, tomato, hot sauce, and desired toppings
Method
-
01
Boil potatoes until fork tender
15 minCheck tenderness at 10 minutes; may need up to 15 minutes.
-
02
Drain and mash potatoes smooth
3 minWork the potatoes until there's no lump in sight, then fold in your Casa M Spice Co® Free Range seasoning while they're still hot so it distributes evenly—taste it and adjust salt if you need to.
-
03
Microwave tortillas with damp towels
1 minWork in batches of 4 tortillas; assemble tacos immediately after heating.
-
04
Fill and fold tortillas into tacos
5 minUse 2-3 tablespoons potato per tortilla; secure with toothpicks if needed.
-
05
Heat oil in large frying pan
3 minYou want the oil shimmering and just starting to smoke, around 350°F; if you flick water at it and it dances, you're ready to go.
-
06
Fry tacos in batches until golden
8 minFry 1-3 minutes per side; work in batches to avoid crowding.
-
07
Remove toothpicks and add toppings
2 minLet those tacos rest for a beat so the cheese sets and the outside cools just enough to handle, then pile on your toppings while the tortilla's still warm and pliable.
From Mike's Notebook
Mash potatoes while still hot — they'll stay creamy instead of gluey once they cool down.
Fill tortillas immediately after microwaving or they'll toughen up and crack when you fold them.
Don't skip the toothpicks on your first batch — warm potato filling will burst through weak folds.