Tacos de Papa Recipe (Potato Tacos)

Tacos de Papa, or tacos dorados de papa, is my husband’s favorite dish. If you’ve been reading Clarks Condensed for a while now, you probably know that Forrest served a two-year mission for our church in Southern California, where he primarily spoke Spanish and worked with people from Mexico.

He encountered all sorts of interesting foods—some that were rather unfamiliar to him, but often some very delicious things. One thing he’s talked about a lot since I met him: tacos de papa. He made these for me years ago, and while we don’t make them frequently, every time we do, it always feels like a treat!

Ingredients

Tacos

• 25 Corn tortillas
• 6 medium potatoes
• 1/2 can Rotel
• ¼ cup of Crema
• 1 lime
• 1/2 cup of oil (may need more)

Toppings

• 1/2 head of thinly chopped lettuce
• One jar of salsa verde (or make it homemade!)
• ½ of a small red onion diced

Instructions

1. Peel and boil potatoes.
2. After they are soft enough to mash, coarsely mash. Add in Rotel, crema, and lime and mix until combined.
3. Warm corn tortillas in the microwave. Get out a large baking sheet.
4. To assemble the tacos, lay one tortilla flat on the baking sheet. Add a little less than 1/8 of a cup of the potato mash to the center. Fold over and secure with a toothpick. Repeat with remaining tortillas. Be very careful not to break the tortilla because if potato leaks from the tortillas in the oil, it can be dangerous.
5. Heat oil in a large skillet over medium heat. Test the oil with a piece of tortilla. When the oil sizzles, it is ready. Place tacos in the oil, two or three at a time, and fry on both sides until the tortilla starts to brown about 1-2 minutes. Drain the tacos of excess grease with paper towels.
6. Be sure to take the toothpicks out before eating
7. Top tacos with crema, salsa, lettuce, and onions.

Recipe Tips and Suggestions

• Choose the Right Potatoes: Starchy potatoes like russet or Yukon gold work best for a smooth and creamy filling.
• Boil Potatoes Until Tender: Make sure to cook the potatoes until they are soft enough to mash easily. About 15-20 minutes in salted water should do.
• Add Seasonings: For flavorful mashed potatoes, mix in garlic powder, cumin, paprika, salt, and pepper. You can also add chopped cilantro or sautéed onions for extra flavor.
• Cheese Option: Mix in crumbled queso fresco, or grated cheese like cheddar or Monterey Jack for a creamy, melty texture.
• Lightly Fry Tortillas: Heat corn tortillas in a little oil until they’re just pliable to prevent cracking when folding them over the filling.
• Assemble with Care: Spoon a good amount of the mashed potato filling into each tortilla, but don’t overfill them.
• Pan-Fry or Deep-Fry: For crispy tacos, pan-fry the filled tortillas in oil until golden and crispy on both sides. You can also bake them at 375°F (190°C) for a healthier option, brushing the tortillas lightly with oil.
• Drain Excess Oil: If frying, place the tacos on paper towels after cooking to absorb any excess oil.
• Garnish Generously: Top your tacos with fresh ingredients like shredded lettuce, diced tomatoes, avocado slices, or pickled jalapeños for extra crunch and flavor.
• Don’t Forget the Salsa: Serve with a side of salsa roja, salsa verde, or guacamole for dipping.
• Experiment with Add-ins: For variety, try mixing in black beans, sautéed spinach, or even a bit of ground beef or chorizo into the mashed potatoes.

What are Tacos de Papa

Translated, that means potato tacos. Whenever Forrest would tell me about this, I always just kind of laughed. Mashed potatoes? In a taco? I’d never heard of such a thing! However, I’m so glad my husband insisted on making them, because they are D-E-L-I-C-I-O-U-S.

When Forrest first had these, he thought that the family who made them thought that, since he and his mission companion were white, they were trying to make something less Hispanic. However, he was a bit surprised to find out later on that tacos de papa is a common meal as Mexican lasagna, just because when he thinks of Mexican food, mashed potatoes usually don’t come to mind. I felt the same way, but after trying this, I can honestly say, they are incredible, and I can now see why people liked them!

The tortilla gets nice and crispy, and the potatoes get slightly crispy, as well, yet keep the warm, softness often associated with mashed potatoes. I absolutely loved the addition of the crema and rotel, which gave it a nice flavor. You really don’t need to add any additional spices, because the rotel gives it some nice heat, and the crema makes them slightly creamy.

If you are looking at this and thinking that this meal might be a little out there for you, give it a chance. I was highly skeptical, but I honestly can’t wait until we make them again. I don’t think I can accurately describe how tasty they were. You just gotta give them a chance. Plus, if you have kids that only eat plain foods, this might be the perfect meal!  We topped them with a mixture of salsa verde and crema, as well as with some lettuce, and onions. Super simple, but super delicious, as well.

And, don’t forget to take out the toothpicks before you eat them. Or else you might get an unpleasant surprise (like Forrest got once on his mission!). Also, if you have a hard time finding crema, it’s typically in the refrigerated aisle next to the sour cream. Target didn’t have any, but we are always able to find it at Kroger affiliate stores (such as Smith’s and King Soopers). Also, there are a lot of different varieties of tacos de papa — feel free to add cheese, carne asada, or whatever you want to fit your individual taste! I would love to hear some suggestions.

More Recipes You May Enjoy:

• Taco Bell Mexican Pizza Recipe
• Doritos Enchilada Casserole
• Mexican Lasagna Recipe