50 min Weeknight Magazine kitchen
VegetarianVeganDairy-freeGluten-free
Tacos de papa are market food and Lent food and Tuesday food: potato taking the heat of the griddle, chili and lime doing the talking. Northern and central Mexican taquerías serve them beside the grilled meats; they do not need those neighbours. The filling should be punchy enough that a plain corn tortilla is enough.
Ingredients
4
- potatoes700 g
- poblano or bell pepper2, roasted and stripped
- onion1
- garlic3 cloves
- cumin1 tsp
- corn tortillas12
- white onion1, minced, for serving
- cilantro1 bunch
- salsa verdeto serve
- limes3
- oilfor frying and the filling
Method
- 1
Boil potatoes in salted water until just tender. Mash roughly with roasted poblano, fried onion, garlic, cumin, and salt. It should be seasoned like you mean it.
- 2
Warm tortillas on a hot comal until they blister. Fill, fold, and crisp in a little oil until the edges bronze.
- 3
Serve with minced onion, cilantro, salsa, lime. Eat standing up if you can.