15m
PREP TIME
30m
COOK TIME
309
CALORIES
9
INGREDIENTS
Servings: 7 (2 taco)
Ingredients
- 1 1/2 pounds russet potatoes
- 2 cloves garlic
- 1 teaspoon salt, divided
- 1/4 teaspoon El Guapo® Ground Black Pepper (Pimienta Negra Molida)
- 1 1/2 teaspoons El Guapo® Ground New Mexico Chili Powder (Chile Nuevo Mexico Molido)
- 1 teaspoon El Guapo® Ground Cumin
- 4 ounces queso fresco, crumbled
- 14 (6-inch) corn tortillas, warmed
- 1/4 cup vegetable oil
INSTRUCTIONS
- 1 Place potatoes, garlic and 1/2 teaspoon salt in medium saucepan. Add enough water to cover. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are fork tender. Drain well.
- 2 Return potatoes to saucepan on low heat. Add remaining 1/2 teaspoon salt, Black Pepper, New Mexico Chili Pepper and Cumin. Mash with potato masher. Stir in queso fresco. Fill tortillas with about 1/4 cup each mashed potato mixture. Fold over to enclose.
- 3 Heat oil in large deep skillet on medium heat. Working in batches, place filled tortillas in skillet and cook 3 to 4 minutes per side until crispy and golden brown. Top with shredded cabbage or lettuce, sour cream, salsa and crumbled Cotija cheese, if desired.
