Tacos Dorados de Papa

Ingredients

• Russet potatoes

  Flesh and skin, raw

  454g

• Tortillas

  Ready-to-bake or -fry, corn

  10 tortilla or 240g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Canola oil

  1 tbsp or 14g

• Queso

  Spicy Supreme, Medium - Tostitos

  100g

• Chili sauce

  Peppers, hot, immature green, canned

  100g

Directions

1. In a large pot of salted water, add the potatoes and bring to a boil over high heat. Cook for about 15 minutes, or until fork tender.
2. Drain the water and return the potatoes to the pan over medium heat to evaporate any excess water. Remove from heat and mash until smooth. Season to taste with salt and pepper.
3. Divide the mashed potatoes among the tortillas (3-4 tablespoons) and fold in half. Secure with a toothpicks, if desired. You may also roll them up like taquitos (secure with toothpick if needed).
4. Heat oil in a large frying pan. Working in batches, fry tacos until golden and crispy, about 1-3 minutes per side. Drain on paper towels.
5. Remove toothpicks from tacos and serve with queso fresco dip, or your favorite taco accompaniments such as cheese, lettuce, tomato, onion, hot sauce, sour cream, etc.A
6. Recipe by: Rebekah (source: https://www.kitchengidget.com/2018/10/15/tacos-dorados-de-papa/)

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