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Authentic Crispy Tacos de Papa (Tacos Dorados)

Four golden, rolled tortillas ready to be filled for potato tacos, resting on a white plate.
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Make classic Mexican crispy fried potato tacos, known as Tacos Dorados de Papa. This recipe features a simple, flavorful mashed potato filling wrapped in corn tortillas and fried until golden brown.

Ingredients

Scale
  • 1.5 lbs Russet potatoes, peeled and quartered
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 cup vegetable oil, for frying
  • 12 corn tortillas
  • 1/2 cup water
  • 1/4 cup white onion, finely chopped
  • 1 tablespoon vegetable oil, for sautéing
  • 1/4 teaspoon black pepper
  • Optional toppings: shredded lettuce, crumbled cotija cheese, sour cream or Mexican crema, salsa verde

Instructions

  1. Place the potatoes and 1 teaspoon of salt in a pot and cover with water. Bring to a boil and cook until the potatoes are very tender, about 15 to 20 minutes.
  2. Drain the potatoes well and return them to the hot pot. Mash them thoroughly until smooth. Add the black pepper. Set aside to cool slightly.
  3. In a small skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  4. Add the cooked onion to the mashed potatoes and mix well. Taste and add more salt if needed.
  5. Warm the corn tortillas briefly in a microwave or dry skillet to make them pliable.
  6. Place about 2 tablespoons of the potato filling near one edge of a tortilla. Roll the tortilla tightly around the filling to form a cylinder. Secure with a toothpick if necessary. Repeat with the remaining tortillas and filling.
  7. In a large skillet, heat 1/2 cup of vegetable oil over medium-high heat until shimmering (about 350°F).
  8. Carefully place 3 or 4 rolled tacos into the hot oil, seam-side down first. Fry for 2 to 3 minutes per side, turning gently, until they are golden brown and crispy on all sides.
  9. Remove the tacos from the oil and place them on a plate lined with paper towels to drain excess oil. Remove any toothpicks before serving.
  10. To serve, arrange the crispy tacos on a plate. Top with shredded lettuce, cheese, crema, and salsa verde.

Notes

  • If your potato mixture is too wet, the tacos will be difficult to roll and may fall apart when frying. Mash the potatoes until dry.
  • To soften tortillas without making them too moist, heat them for 10 seconds per side on a dry, hot comal or skillet.
  • For a spicier filling, mix 1 teaspoon of canned green chilies into the mashed potatoes.

Nutrition

Find it online: https://sundayflavor.com/potato-tacos-authentic-crispy-recipe/