Truffle Cheese and Potato Tacos


This is an awesome and hearty vegetarian taco. Any cheese can be used but the potatoes really accent the truffles and bring out the flavor. Serve with tortilla chips and salsa.

Prep Time:
15 mins
Cook Time:
28 mins
Total Time:
43 mins
10 tacos


  • 10 small potatoes

  • 4 tomatoes, diced, divided

  • 1 onion, diced, divided

  • 1 green chile pepper, diced, divided

  • salt and ground black pepper to taste

  • ½ cup olive oil, divided

  • 10 corn tortillas

  • 5 ounces truffle-infused cow's milk cheese, grated


  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.

  2. Place 1/2 of the tomatoes, 1/2 of the onion, and 1/2 of the green chile pepper in a food processor or blender; season with salt and pepper. Blend until smooth.

  3. Heat 1/4 cup oil in a large skillet over medium heat; add potatoes and mash with the back of a wooden spoon or fork. Season potatoes with salt and pepper. Cook and stir until lightly browned, about 5 minutes. Stir 1/2 cup blended tomato mixture into potatoes.

  4. Heat 1 tablespoon oil in a separate skillet over medium heat; cook 1 tortilla until softened, 1 to 2 minutes. Spoon 1 tablespoon potato mixture onto 1 side of the tortilla, cover with truffle-infused cheese, and fold taco in half. Fry in the oil until brown and crisp, 2 to 3 minutes more. Repeat with remaining oil, tortillas, potato mixture, and cheese.

  5. Mix the remaining tomatoes, onion, and green chile pepper together in a bowl; add the remaining blended tomato mixture until salsa is well mixed. Serve salsa alongside tacos.

Cook's Notes:

I recommend getting a cheese called Sottocenere. It's a young Italian cow's milk cheese, with the texture and mild flavor of provolone, infused with truffles. It will melt better than a pecorino or other drier, aged cheeses.

This recipe is also great when you roast the tomatoes, onions, and green chile in olive oil with salt and pepper for 20 minutes before making the puree.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

412 Calories
25g Fat
61g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 412
% Daily Value *
Total Fat 25g 32%
Saturated Fat 2g 9%
Sodium 69mg 3%
Total Carbohydrate 61g 22%
Dietary Fiber 8g 30%
Total Sugars 5g
Protein 17g
Vitamin C 64mg 318%
Calcium 78mg 6%
Iron 2mg 13%
Potassium 1006mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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