Tacos De Papa: Mexican Potato Tacos - Maricruz Avalos Kitchen Blog

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Tacos de papa, or Mexican potato tacos, are a traditional comfort food made with corn tortillas stuffed with mashed potatoes, lightly seasoned, and fried until golden. The kind of meal that makes everyone happy around the table

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One of the things I love most about tacos de papa dorados is how simple and comforting they are.

They’re made with the most humble ingredients like potatoes and corn tortillas, yet they turn into something so delicious.

They’re budget-friendly, easy to make, and go with everything. You can serve them as a main dish, next to a bowl of sopita de fideo, or even as an appetizer with salsas.

How To Make Tacos de Papa

Step 1: Make the potato filling

First, wash, peel, and cut the potatoes into big cubes, about two inches each. Put a pot of water on the stove, add a spoonful of salt, and bring it to a boil.

Carefully drop in the potatoes and let them cook until they’re nice and soft.

Then drain them and put them in a big bowl. Mash them while they’re still hot, and then set them aside.

Now, chop up the onion, chilies, and tomatoes. Heat a little oil in a pan and cook the veggies until they’re soft and smell amazing.

Add your mashed potatoes, then season with salt, pepper, and a tiny pinch of cumin.

Mix it all together and cook for a few minutes until the potatoes taste creamy and full of flavor. Set that yummy filling aside.

Step 2: Warm and fill the tortillas

Next, warm your corn tortillas on a hot skillet until they’re soft and bendy. Stack them and wrap them in a clean kitchen towel to keep them cozy and warm.

Take one tortilla, put a spoonful of the potato mixture on one side, and fold it like a half-moon. Gently press down so it sticks together.

Do this with all the tortillas. Pop them in the fridge for a little bit (it helps them firm up and makes them easier to fry later).

Step 3: Make the tomato sauce

Put the tomatoes in a saucepan, cover with water, and boil them until their skins start to fall off. Save about two cups of that cooking water, and pour out the rest.

Toss the tomatoes in the blender with garlic, peppercorns, cumin seeds, oregano, salt, and a little chicken bouillon.

Add the water you saved and blend until it’s smooth and beautiful.

Heat a bit of oil in a saucepan and pour in the sauce. Let it bubble gently for about five minutes, stirring now and then.

Taste it and adjust seasonings if needed. If you want it thicker, let it cook a bit longer.

Step 4: Fry & serve the tacos dorados de papa

Pour about an inch and a half of oil into a frying pan and heat it up over medium heat.

Carefully slide in three or four tacos at a time. Use a spatula to press their edges down so they stay closed.

Fry until both sides are golden and crispy (it takes about two minutes per side). Then take them out and place them on paper towels to remove excess oil.

Lay your crispy tacos de papa on a plate, top with shredded lettuce, tomato slices, and onion.

Spoon lots of that warm tomato sauce on top, sprinkle with queso fresco (or any cheese you love), and don’t forget the pickled chiles en vinagre if you like a little kick.

These tacos de papa go perfectly with a side of Mexican rice or refried beans and If you’re serving them for a crowd, add a bowl of fake guacamole for dipping.

For drinks, I love pairing these crispy tacos with a cold agua fresca de jamaica or a bubbly Mexican soda.

Tips & Notes

• Let the mashed potatoes cool just a little before filling the tortillas. Too hot, and they’ll make the tortillas tear.
• Use day-old tortillas if you can; they’re firmer and don’t break as easily when frying.
• Don’t skip chilling the tacos before frying, it helps them stay closed and get extra crispy.
• You can add a little grated cheese to the potato filling for a creamier texture.
• Want a lighter version? Brush the tacos with oil and bake them at 200°C (400°F) until golden and crisp.
• These taste best freshly made, but you can reheat leftovers in the oven to bring back the crunch.
• Top them with Mexican crema or a drizzle of sour cream if you like them extra creamy.
• Instead lettuce, you can serve them with a crunchy and tangy Mexican cabbage salad.

Make Ahead Tips

Want to make crispy tacos de papa ahead for a party, potluck, or just to have them ready when the craving hits? Here’s how:

• The potato filling can be made up to 4 days in advance and kept in the fridge in an airtight container.
• You can assemble the tacos up to 3 days ahead. Keep them in a container in the fridge, or freeze them for up to 3 months.
• No need to thaw before frying, just fry them straight from frozen!

More Crispy Taco Recipes

Did you make this tacos de papa recipe? Please, don’t forget to leave a comment below and follow me on TikTok, Instagram, Facebook, Pinterest, and YouTube.

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Tacos de Papa

author Maricruz Avalos Flores 20 tacos Crunchy tacos de papa filled with mashed potatoes, topped with fresh veggies, and bathed in a cozy tomato sauce. A simple recipe that turns everyday ingredients into pure comfort. prep 30 minutes minutescook 20 minutes minutestotal 50 minutes minutes PRINT PIN

Ingredients

For tacos

• ▢ 20 medium corn tortillas
• ▢ 1 pound potatoes
• ▢ 2 small tomatoes (diced)
• ▢ 1 small onion (diced)
• ▢ 1-2 jalapeno or serrano chile peppers (chopped)
• ▢ 1 teaspoon chipotle pepper or paprika
• ▢ ½ teaspoon cumin powder
• ▢ salt and pepper (to taste)
• ▢ cooking oil (as needed)

For the tomato sauce

• ▢ 1.1 lb tomatoes (about 3 medium)
• ▢ 1 large clove of garlic (peeled)
• ▢ 1 teaspoon cumin seeds
• ▢ 1 Tablespoon dried oregano
• ▢ 1 teaspoon black peppercorns
• ▢ 2 Tablespoons cooking oil
• ▢ Salt (to taste)

For serving

• ▢ Iceberg lettuce (chopped)
• ▢ onions (sliced)
• ▢ tomatoes (sliced)
• ▢ queso fresco (or any type of cheese you prefer)
• ▢ pickled chiles (optional)

Instructions

Make the filling

• Peel and cut the potatoes into cubes, then boil them in salted water until soft. Drain and mash them while still hot.
• In a pan, heat a bit of oil and sauté chopped onion, chilies, and tomatoes until tender.
• Add the mashed potatoes, season with salt, pepper, and a pinch of cumin, and cook for a few minutes until creamy. Set aside.

Fill the tortillas

• Warm corn tortillas on a skillet until soft. Add a spoonful of potato filling to one side and fold in half. Press gently so they stay closed.
• Chill the tacos in the fridge while continuing with the recipe.

Make the consome sauce

• Boil the tomatoes until the skins start to peel. Save two cups of the cooking water.
• Add the tomatoes to a blender along with garlic, peppercorns, cumin seeds, oregano, salt, and chicken bouillon. Add the reserved water and blend until smooth.
• Heat a little oil in a pan, pour in the sauce, and simmer for about 5 minutes.

Fry and serve

• Heat about 1½ inches of oil in a frying pan. Fry the tacos in batches, pressing lightly so they stay closed, until both sides are golden and crispy. Drain on paper towels.
• Serve topped with shredded lettuce, tomato slices, onion, warm tomato sauce, queso fresco, and pickled chilies if you like a little heat.

Notes

• Let the mashed potatoes cool a bit before filling so the tortillas don’t tear.
• Use day-old tortillas for easier frying and extra crunch.
• Chill the tacos before frying to help them stay closed and crisp.
• Add a little cheese to the filling for a creamier touch.
• For a lighter version, brush with oil and bake at 200°C (400°F) until golden.
• Top with crema or sour cream, or swap the lettuce for cabbage.

Nutrition Information

Serving: 1 taco without toppings | Calories: 174kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 452mg | Potassium: 162mg | Fiber: 5g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 0.4mg