Cripsy Potato Tacos with Salsa Roja
Ingredients:
2 large Russet potatoes, peeled and cubed
1 cup Queso Fresco cheese
2 tsp. paprika
1 tsp. cumin
1 tsp. pepper
1 tsp. garlic powder
salt to taste
24 corn tortillas
oil for frying
Fresh Chile Co. Salsa Roja
Directions:
Boil potatoes until tender and transfer to a bowl.
Mash to your desired consistency
Add crumbled queso fresco, spices and salt to taste
Heat tortillas on a hot skillet until soft and pliable.
Lay one tortilla flat and fill half with about 1 teaspoon of potato mixture.
Fold in half and press down lightly.
Heat about 1/2 inch oil on a frying pan over medium heat.
Carefully place 3-4 tacos into the oil, using a spatula to press down the edges while frying.
Fry until crispy and golden, about 2 minutes on each side.
Repeat the process until all the tacos are fried.
Top with salsa roja, more crumbled queso fresco and serve.
Click here for Fresh Chile Co Salsa Roja
2 large Russet potatoes, peeled and cubed
1 cup Queso Fresco cheese
2 tsp. paprika
1 tsp. cumin
1 tsp. pepper
1 tsp. garlic powder
salt to taste
24 corn tortillas
oil for frying
Fresh Chile Co. Salsa Roja
Directions:
Boil potatoes until tender and transfer to a bowl.
Mash to your desired consistency
Add crumbled queso fresco, spices and salt to taste
Heat tortillas on a hot skillet until soft and pliable.
Lay one tortilla flat and fill half with about 1 teaspoon of potato mixture.
Fold in half and press down lightly.
Heat about 1/2 inch oil on a frying pan over medium heat.
Carefully place 3-4 tacos into the oil, using a spatula to press down the edges while frying.
Fry until crispy and golden, about 2 minutes on each side.
Repeat the process until all the tacos are fried.
Top with salsa roja, more crumbled queso fresco and serve.
Click here for Fresh Chile Co Salsa Roja
