Tacos De Papa Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/2-inch cubes. Rinse under cold water, then place in a pot and cover with cold water. Add 1 tsp salt, bring to a simmer, and cook until just tender, about 8–10 minutes. Drain well and let steam-dry in the colander for 5 minutes.

Mash and season

Transfer drained potatoes to a bowl and lightly mash so there are still small chunks (not a smooth puree). Stir in 1 tbs flour, 1 tbs cornstarch, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/4 tsp black pepper to help bind and season. Adjust to have a slightly cohesive but still textured filling.

Form patties (optional)

Divide potato mixture into 12 even portions and shape into small patties or oblong pieces approx. 2–2.5 inches across. Dust lightly with remaining 2 tbs flour and 1 tbs cornstarch to help create a crust while frying.

Fry potatoes

Heat 1 cup vegetable oil in a wide skillet over medium-high heat until shimmering (approx. 350°F / 175°C or until a small piece of bread sizzles). Fry potato patties in batches 2–3 minutes per side until golden and crisp. Transfer to a paper towel-lined tray and season immediately with a pinch of salt.

Warm tortillas

Heat a small skillet over medium, brush tortillas lightly with 1 tbs neutral oil, and warm 1 minute per side until pliable and lightly toasted. Keep wrapped in a towel to stay warm.

Assemble tacos by placing a fried potato portion in each warmed tortilla, then top with slaw, a spoonful of chile de árbol salsa, pickled onion, and a drizzle of yuzu crema. Garnish with cilantro leaves and serve with lime wedges.

Thinly slice green and red cabbage into fine shreds. In a bowl, whisk together 2 tbs lime juice, 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and fold in 1/4 cup chopped cilantro. Toss cabbage with the dressing until evenly coated. Taste and adjust seasoning. Refrigerate until ready to use.

Place thinly sliced red onion in a jar. In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar, and 1/2 tsp salt. Warm until sugar and salt dissolve (do not need to boil). Pour hot pickling liquid over onions, press down so all are submerged. Let cool to room temperature, then refrigerate at least 30 minutes (best 1–2 hours) before using.

Toast chiles and roast tomatoes

Remove stems from dried chile de árbol. In a dry skillet over medium heat, toast chiles 20–30 seconds per side until fragrant but not burned. In the same skillet, roast roma tomatoes and unpeeled garlic cloves, turning occasionally, until blistered and softened, about 8–10 minutes. Remove garlic if overly charred.

Rehydrate chiles

Place toasted chiles in a bowl and cover with 1/2 cup hot water. Let sit 10 minutes until softened, then drain (reserve 2 tbs soaking liquid).

Blend salsa

In a blender, combine roasted tomatoes, softened chiles (discard stems), 2 garlic cloves, 1/4 cup chopped white onion, 1 tsp vegetable oil, 1 tsp salt, and 2 tbs reserved chile soaking liquid or plain water. Blend to a slightly chunky smoothness. Taste and adjust salt or water to desired consistency. Transfer to a bowl and refrigerate or serve at room temperature.

Whisk together 1/2 cup Mexican crema (or sour cream), 1 tbs yuzu juice, 2 tbs mayonnaise, and 1/4 tsp salt until smooth. Adjust acidity or salt to taste. Transfer to a squeeze bottle or small bowl for drizzling.

Garnish each assembled taco with cilantro leaves and a lime wedge on the side. Serve immediately while potatoes are hot and crispy.