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Ingredients43 m servings 412 cals
Original recipe yields 5 servings (10 tacos)
- 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.
- 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.
- 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.
- 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.
- 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.
Per Serving: 412 calories; 24.7 g fat; 61.1 g carbohydrates; 16.6 g protein; 0 mg cholesterol; 69 mg sodium. Full nutrition
ReviewsRead all reviews 2
Really delicious! Potato tacos is one of my faves, and as a vegetarian really makes things more interesting. I had leftover russet potato dices that I used, and I just used straight mexican ch...