Taco Tostado Recipe

Cook potatoes

Place diced potatoes in a medium pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are fork-tender, about 10–12 minutes. Drain well.

Saute aromatics and mash

In a skillet over medium heat, melt 1 tbsp butter (or heat 1 tbsp oil). Add 1/2 cup chopped onion and cook until translucent, 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds. Add the drained potatoes to the skillet and cook 1–2 minutes to dry them slightly. Add 1/2 tsp ground cumin, 1/4 tsp black pepper and 3/4 tsp salt. Lightly mash the potatoes in the pan to create a cohesive but slightly chunky filling. Taste and adjust seasoning. Keep warm.

Brown the meat

Heat 1 tbsp oil in a separate skillet over medium-high heat. Add 1/2 cup chopped onion and cook until softened, 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds. Add 1 lb ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 6–8 minutes. Drain excess fat if necessary.

Season and simmer

Stir in 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tbsp tomato paste, 1/4 cup broth (or water) if needed, 3/4 tsp salt and 1/4 tsp black pepper. Reduce heat to medium-low and simmer 3–5 minutes until flavors meld and the mixture is slightly saucy but not wet. Taste and adjust seasoning. Keep warm.

Prepare oil

Pour 1½ cups vegetable oil into a heavy skillet or deep frying pan to a depth of about 1/2 inch. Heat over medium-high until oil reaches about 350°F (175°C) or a small piece of tortilla sizzles immediately when dropped in.

Heat tortillas

Stack tortillas and wrap in a lightly damp clean kitchen towel. Microwave or steam briefly for 20–30 seconds to make them pliable, or warm them in a skillet for 20 seconds per side. This prevents cracking when folded.

Assemble and fry

Working with one tortilla at a time, spoon about 2–3 tbsp potato filling down the center and 2–3 tbsp meat filling on top (or keep fillings separate for a half-and-half taco). Fold the tortilla over to form a sealed taco (like a taco shell folded in half). Pinch edges lightly to close; you can use a toothpick to hold if needed. Carefully place the folded taco seam-side down into the hot oil. Fry 1–2 minutes per side, turning once, until golden brown and crisp. Use tongs to hold edges closed if it wants to open. Drain on a paper towel-lined tray and season immediately with a pinch of 1/2 tsp salt distributed among the tacos.

Place fried tostados on a serving platter. Fill or top each with shredded lettuce, diced tomatoes, crumbled queso fresco (or shredded cheddar), a drizzle or dollop of sour cream/crema, and a spoonful of salsa. Serve with lime wedges to squeeze over tacos just before eating.