Cheesy Potato Tacos (Tacos de Papa): Deliciously Comforting Homemade Mexican Street Food!
Hi there, fellow home-cook! I’m thrilled you’re here to try out one of my absolute favorite comfort foods: Cheesy Potato Tacos, or as they’re lovingly called in Mexico, Tacos de Papa.
The first time I tasted these incredible little delights was during a trip to a cozy little street stall in Mexico City. Hot, cheesy, crispy on the outside, mashed-potato dreamy on the inside – I was instantly hooked!
Since then, I’ve experimented tirelessly to perfect a simple yet flavorful recipe that’s attainable right in your home kitchen.
So, are you ready to create some taco magic? Let’s cook!
Tools You’ll Need
Tool | Purpose | Where to Buy |
---|---|---|
Mixing Bowl | Kneading Dough | Local kitchenware store or online |
Rolling pin | Rolling tortillas | Grocery store, online retailers |
Frying Pan | Cooking filling & tortillas | Kitchenware store or online |
Spatula | Flipping and mixing | Grocery store, kitchenware store |
Knife and Cutting Board | Chopping vegetables | Supermarket or online stores |
Measuring Cups & Spoons | Accuracy in measuring ingredients | Supermarket or online stores |
Total Preparation Time: Approximately 55 minutes
Ingredients (Serves: 2-3)
For Dough:
- 150g (5.3 oz.) All purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 80 ml (⅓ cup) water
- 15g (1 tbsp) vegetable oil
Filling:
- 300g (about 2 medium-sized) potatoes, peeled
- 10g (2 tsp) vegetable oil
- 60g (½ small) onion, chopped finely
- 1 tsp chili flakes
- pinch black pepper
- 5g (2 tbsp) coriander leaves, chopped finely
- ½ tsp sugar
- ½ tsp salt
Toppings:
- Tomato ketchup (as desired)
- 50g mozzarella cheese (⅓ cup grated)
- Unsalted butter as needed for cooking
Step-by-Step Cooking Instructions:
Make the Dough:
- In a mixing bowl, combine flour, baking powder, and salt. Add water and vegetable oil gradually, mixing the ingredients gently.
- Move the dough onto a floured surface. Knead it for about 3 minutes until smooth and soft. Cover dough with a damp towel, rest for 15 minutes.
Prepare the Potato Filling:
- Chop potatoes into cubes. In boiling water, cook potatoes on medium heat for 15 minutes or until soft. Drain very well and mash them until smooth.
- Heat 10g vegetable oil in a pan, sauté onions and chili flakes on low heat until fragrant, about 3 minutes.
- Stir in mashed potatoes, black pepper, coriander, sugar, and salt. Cook on low heat for 5 minutes, stirring thoroughly. Turn off heat; filling is ready.
Assemble & Cook Your Tacos:
- Roll rested dough into a log shape and divide equally into 6-8 balls. Roll each into thin, round tortillas about 4-5 inches across.
- Spread some potato filling onto half of each tortilla and top generously with mozzarella cheese, then add some ketchup if desired.
- Fold tortilla into half-moon shapes, pressing edges gently to seal.
- Heat a frying pan and add small amount of unsalted butter. Cook tacos gently on low heat for 5~7 minutes on each side until golden crisp and gooey inside.
Food Storage Tips:
To store leftovers, wrap cooled tacos individually in foil or plastic wrap, and refrigerate up to 3 days. Before serving, reheat gently in a pan or toaster oven till crisp and warm throughout.
Pro Tips & Tasty Variations:
- Consider adding finely chopped jalapeños or bell peppers for extra crunch and spiciness.
- Substitute mozzarella with cheddar cheese or any melting cheese you love for added flavor.
- Adding fresh lemon juice in the filling gives it a delightful tang!
- Top tacos with your choice: sour cream, avocado slices, or salsa verde to boost flavors even further.
Nutritional Facts (approx. per serving; serving: 2 tacos):
Nutrient | Amount per serving |
---|---|
Calories | 320 kcal |
Carbohydrates | 48g |
Protein | 9g |
Fat | 11g |
Dietary Fiber | 3g |
Sugar | 2g |
Calcium | 120mg |
Sodium | 330mg |
FAQs
- Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour gives a nuttier taste and extra fiber; dough may just require an extra splash of water. - How can I make these tacos vegan?
Replace mozzarella cheese with vegan cheese alternatives. Swap butter with vegan margarine or vegetable oil. - Can I bake these instead of frying?
Yes! Brush assembled tacos lightly with oil and bake at 190°C (375°F) for about 20 minutes, flipping halfway through until crispy golden brown. - Can these tacos be frozen?
Definitely! Freeze assembled but uncooked tacos individually wrapped, then cook straight from freezer by heating approximately 1-2 minutes extra per side. - What pairs well with Cheesy Potato Tacos?
Serve with traditional Mexican sides like refried beans, salsa fresca, sour cream, fresh salads, or just a squeeze of lime for added freshness!
Final Thoughts
Nothing makes my heart warmer than creating dishes that bring me back to happy memories and discovering new flavors with loved ones.
These Cheesy Potato Tacos are exactly that – simple yet exceptionally delicious, perfect comfort food to bond over meals at the table.
Remember, cooking is all about creativity and fun!
Don’t hesitate to give your unique spin to this recipe. Wishing you lots of happy cooking times ahead – I have a feeling you’re going to absolutely adore making these tacos as much as I do.
Enjoy, and happy cooking!