Though the idea comes from Los Angeles, California, if you like mashed potatoes and tacos, try this combination.
Tacos de puré de papa (Spanish)
Serves 3 or 4
A. Tacos:
2 pounds (900 g) organic potatoes, peeled and cut into 1-inch (2,5 cm) chunks
2 Tbs. (30 g) organic (dairy-free) butter
2 minced organic garlic cloves
1 tsp. (5 g) chili powder
1 1/2 tsp. (3 g) ground cumin
1/2 cup (120ml) olive oil
organic corn tortillas
shredded organic red cabbage
1/2 cup (75 g) crumbled (dairy-free) cheese or Mexican cotija
fresh cilantro or parsley leaves
organic lime wedges
optional (use organic)
- sliced avocado
- chopped spinach
- plain (dairy-free) yogurt
- sautéed cactus or raw nopales
- (refried) beans
- cooked fish or shrimp
- cooked slips of chicken
- hot sauce
- sliced radish
- jalapeños
- guacamole
- cooke (Spanish) rice
- ground meat: beef, chicken, pork, turkey
- etc.
1. Boil water over high heat in a large pot.
2. Add the potatoes and boil for 20-25 minutes or until they are fork tender.
3. Drain and transfer to a large bowl.
4. Melt the butter in a the pot used for cooking the potatoes over medium-high heat.
5. Sauté the garlic for 30 seconds.
6. Add the potatoes, cumin, chili powder, and mash the potatoes until creamy and smooth.
7. Cook each taco .
(a) Heat the oil in a large nonstick skillet over medium-high heat. Spread about 1/4 cup (53 g) of mashed potatoes on one side and fold. Cook for 2 minutes per side.
(b) in the oven, 300F/150C, bake about 15-20 minutes, add the potatoes later.
(c) in the microwave a little longer, add the potatoes later.
B. Pico de Gallo:
3/4 cup (115 g) organic cherry tomatoes, quartered
1/4 cup (40 g) diced organic red onion.
juice of 1/2 organic lime
2 Tbs. (8 g) chopped cilantro or parsley
1. In a medium bowl, combine all the ingredients.
2. Stuff the fried tacos with cabbage, pico de gallo, cheese, cilantro/parsley, and another optional ingredients.
3. Serve with the lime wedges.
