Receta Potato Tacos
The inspiration came from Taco Bell's limited time potato taco. I tried it once, and it was surprisingly good. But, I detest the garbage that goes into fast food and much prefer to make my own. Whipped up this little delight for brunch today and it was too good not to share.
You will also need approximately 1/4 cup vegetable or olive oil (I used a mixture of the two) for frying. I'm listing this here because cookeatshare can't distinguish ingredients that are discarded and it throws off the nutrition count.
Mexican
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| Raciónes: 6 tacos |
Va Bien Con: pinto beans, spanish rice, guacamole
Ingredientes
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Direcciones
- Heat the oil in a large skillet.
- Peel the garlic cloves, and toss them in the oil while you are preparing the other ingredients. Keep an eye on it - you want it to season the oil, and browning slightly is okay, but don't let it overcook.
- Dice potatoes, onion, and jalapeno. Sprinkle pepper and seasoned salt on mixture and toss to coat.
- Remove garlic from oil (kitchen tongs make it easy) and pat dry on paper towel.
- Smash cooked garlic with the flat side of a large knife on a cutting board (or the back of a spatula), then chop finely.
- Add garlic to the other ingredients.
- Pour all ingredients carefully into hot oil.
- Cook until potatoes are crispy and golden brown.
- While the potato mixture is cooking, heat the corn tortillas (precooked store bought ones can be microwaved but I like to use a little bit of olive oil in a frying pan and cook them for a few seconds on each side to really bring out the corn flavor).
- Layer several paper towels in a strainer and use to drain all excess oil from potato mixture when it is done.
- Using two tortillas for each, create your tacos by placing desired amount of filling on each. Top with your favorite taco sauce. Add shredded cheese, sour cream, and/or guacamole if desired.