Tacos de papa – potato tacos with cheese and salsa Recipe
Tacos de papa are simple, homemade tacos with a potato and cheese filling that in Mexico are often made for meatless Fridays or budget-friendly meals for a big family. The potato filling is creamy and mild, brought to life by fresh salsa and crunchy lettuce. It’s a bit like Polish pierogi ruskie, just in a tortilla and with lime.
Tacos de papa are Mexican comfort food at its simplest – soft potato-and-cheese filling tucked into a crispy, pan-fried tortilla. The flavors really do resemble pierogi ruskie, but with a sharper chili kick, fresh cilantro, and lime instead of sour cream. It’s a great example of how a few cheap ingredients can turn into something that tastes like street food from a little stand in a small Mexican town.
Chef's tips
Make the mashed potatoes really smooth and well seasoned, because they carry all the flavor – taste before filling the tortillas and add more salt if needed. Warm the tortillas briefly, just until they’re flexible; if they get too dry, they’ll crack when you fold them. When frying the tacos, don’t rush flipping them – turn them only when the edges are clearly golden and crispy, otherwise the filling may spill out.
How to serve
They’re best served right after frying, piled with lettuce, fresh salsa, and an extra lime wedge for squeezing at the table. To drink, plain natural yogurt with a pinch of salt (in the style of Mexican “agua de jocoque”) or cold buttermilk from the fridge works great to tame the heat of the chili. It’s an ideal dish for a Friday meatless dinner after work or a quick lunch for friends when you want to feed everyone well without spending a lot.
Ingredients
- potatoes - 700 g
- cheese - 150 g
- onion - 1 piece
- garlic - 2 cloves
- vegetable oil - 4 tablespoons
- corn tortilla - 12 pieces
- lettuce - 0.5 heads
- tomatoes - 2 pieces
- cilantro - 0.5 bunch
- lime - 2 pieces
- chili pepper - 1 piece
- salt - 1.25 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Peel the potatoes, cut into smaller pieces, cover with cold water, lightly salt, and cook for 15–20 minutes until soft and easily pierced with a fork.
- Drain the cooked potatoes and set aside for 2–3 minutes so the steam can evaporate. Then mash them with a potato masher into a smooth purée.
- Finely dice the onion. Heat 1 tablespoon of oil in a pan over medium heat, add the onion, and cook for 3–5 minutes until soft and slightly translucent, without browning.
- Add the garlic pressed through a garlic press to the onion and cook for 1 more minute, stirring.
- Transfer the onion and garlic to the potatoes, add grated cheese, 0.75 teaspoon salt, and pepper. Mix thoroughly until the cheese starts to melt slightly from the warm potatoes.
- Slice the lettuce into thin strips. Dice the tomatoes finely. Finely chop the chili pepper, removing the seeds if you want a milder version.
- In a small bowl mix the tomatoes, chili pepper, chopped cilantro, juice of 1 lime, and a pinch of salt – this makes a simple fresh salsa.
- Heat the tortillas on a dry pan for 20–30 seconds on each side until they become soft and pliable.
- Put a portion of the potato filling on each tortilla, spread it over half of the tortilla, and fold in half, pressing gently.
- Heat the remaining oil in a pan over medium heat. Fry the tacos for 2–3 minutes on each side until golden and slightly crispy.
- Place the fried tacos on a plate lined with paper towel to drain excess oil.
- Serve the tacos topped with lettuce, drizzled with fresh tomato salsa, and sprinkled with juice from the second lime.
Storage
Store leftover fried tacos in the fridge for up to 1 day and reheat them in a dry pan or oven so they crisp up again. The potato filling can be kept separately in the fridge for up to 2 days and used to assemble fresh tacos just before heating.
