Don’t knock us, but I will admit that as often as we have things on our meal rotation such as ‘Taco (whatever day), breakfast for dinner, roasted chicken, etc” there is one meal that probably makes it into the rotation once a month, and that is hot dog night. I love it. The dinner table however is pretty below average when it comes to loading up a hot dog and as a matter of fact, 99.9 percent of the table of eaters, excluding myself, only eats a plain hot dog. No big deal. I’m not to judge as there is something to be said about a plain weiner, or hot dog, especially if you are getting a quality weiner such as a product from Nueske’s. For me however, well it’s a completely different experience. I love to try different things on mine, and as pure as I can get to just mustard, or a couple of peppers on top, there are often times when I’m craving something alongside that hot dog, and that’s when this little creation appeared; the nacho hot dog.
Nacho Hot Dogs
Let’s get started.
Ingredients:
Your favorite wieners or hot dogs, cooked to your liking (grilled or steamed)
Hot Dog Buns
1/2 cup Chihuahua cheese, per serving
1/4 cup shredded cheddar cheese, per serving
chopped onions, optional
1/2 whole jalapeno, thinly sliced, seeds optional
That’s where I am standing on the nacho hot dog. Why only cheese and jalapeno? I’m a fan of the simple nacho as the starting ground. There is something about the combination of salty cheese and a spicy pepper that when done right, it is just hard to beat. Now sure… use this as your base. If you want beans, go for it. Tomatoes, onion, salsa… go for it. It’ up to you, but the simply smokiness from the wiener, along with the cheese and chilies really makes this a great bite.
How to make Nacho Hot Dogs
Once your hot dogs are cooked, place them into a bun, top with the quesadilla cheese, then the cheddar, then lay in the jalapenos.
Place on a baking sheet and place into a 400 degree oven for about 5 minutes or until the cheese is nicely melted and the bun is slightly toasted. Once removed, add some chopped onions to the top.
I told you that I am a sucker for tacos. It’s no joke, and I often reiterate to my wife that if I could eat anything any day of the week it would probably be tacos (or pizza). Once of my most recent taco findings was the Mexican Potato Taco. You would never think that something so simple could be so flipping delicious. As I was thinking about making another batch of tacos de papas (potato tacos), I decided to go another route and marry two ingredients that I knew would really work well together for my taco Monday. Kidding, I am not sure what day I made these but I can probably say it was not on a Tuesday. Not that there is anything wrong with eating tacos on a Tuesday!
Chorizo and Potato Tacos Recipe
These are not the prettiest of tacos, but having been around chorizo for many years I can guarantee there really is no great picture of cooked Mexican chorizo. Taste, however, well that is on a whole other level!
Start by adding water to a pot. Add in your diced potatoes and bring to a boil. Cook the potatoes until fork tender, about 15 minutes. Once tender, strain and set the potatoes to the side.
While the potatoes cook, add the chorizo to a large skillet on medium-high heat.
Remove the chorizo from the casing and squeeze it into the skillet. Start breaking up the chorizo with a wooden spoon. Add in the diced onions and cook, continuing to break the chorizo along the way.
It will look a bit oily. Don’t worry as the cooked potatoes will soak up all of that spiced goodness.
Add the drained potatoes to the skillet, and give this a good stir. Reduce the heat to low, cook for about 5 minutes, then load your taco.
Take a couple of warmed corn tortillas, spoon in some of the chorizo and potato mixture, and top with avocado, as squeeze of lime, and a wedge of avocado and you have yourself one heck of a great taco. Not only is this super affordable, but it is a nice twist on a standard taco night. Hope you enjoy!
I often find it funny on all of the posts for ‘Taco Tuesday’. Granted I love the name and the idea of it all, especially if you are planning out the weekly meals, but I feel that Monday (Meatless), Wednesday, Thursday, Friday (Fish Fry in Wisconsin), Saturday, and Sunday get left behind. I’m sure those days are out there in terms of identifying food to a day but that is not how it goes down in our house. Sure, we try to get a meatless Monday in (and any day of the week for that matter), and hump day or Thursday results in (at least for me, ‘I’m tired of cooking) a let’s order something kind of night, but for tacos, heck, I could eat those every day of the week. So upon my wandering around the house looking for something to do or cook as I was bored, I came across a lonely poblano pepper.
Yep, one poblano pepper resulted in this Taco Thursday. The idea of the poblano made me think of the chicken poblano recipe that my wife loves, but I had just recently made that for her, hence the lonely poblano. So I came across a nice looking chuck roast that was calling my name, as was the pressure cooker for that matter.
These pulled beef tacos were super simple to make, and quick (due to the pressure cooker), and made everyone’s Thursday a very happy one.
I left this one pretty generic as the taco game is pretty diverse. The idea here is to get your shredded beef ready and you load however you want. This particular evening I went with hard shelled tacos with cheese, onion, and garden tomatoes, along with some hot sauce.
If you do not have a pressure cooker (I highly recommend that purchase) then feel free to use a slow cooker with less water, and cooking that on low for 6-8 hours. The pressure cooker however will get you done and ready within 45 minutes if that.
To the pressure cooker, heat 2 tablespoons of the canola oil on medium-high heat. Season both sides of the chuck roast with salt and pepper. Once the oil begins to shimmer, add the chuck roast and sear it on both sides, about 4 minutes per side. You want some good browning so let it sit there, do not disturb it, then flip until both sides are seared.
Once seared, add in the garlic, onion, and poblano pepper. Cover the roast with water or beef stock, cover, and cook for about 45 minutes. Let your pressure come down before taking off the lid (follow your pressure cooker instructions). The roast should be fork tender and should easily shred with a couple of forks.
Pulled Beef Tacos Recipe
Discard the onion, garlic, and pepper.
Remove the roast onto a cutting board, and reserve a couple of cups of the liquid.
Using two forks, shred the beef and discard any of the weird fat that may still be intact. No one likes that stuff, trust me.
Next, heat a large skillet on medium-high heat. Add in the oil, and once shimmers, add in the beef. Season with a pinch of salt, then the berbere spice. Give that a good toss, and sear the shredded beef. Something about those slightly crispy strands of beef get me every time.
Once the beef is slightly seared to your liking, add in just a bit of remaining liquid, to your liking, to moisten the beef.
Once your remaining taco ingredients are ready, it’s taco time!
Load in the beef into your desired shell whether that be hard, or soft, and load in your fillings.
The result is super tender shredded beef with awesome flavors from that berbere spice, and just all of those goodies from your taco fillings. This shredded beef taco is not only easy to make, loaded with flavor, and perfect for any day of the week, but it also is a nice change to that classic American ground beef mixture that we grew up to love. Hope you enjoy!
I left this one pretty generic as the taco game is pretty diverse. The idea here is to get your shredded beef ready and you load however you want. This particular evening I went with hard shelled tacos with cheese, onion, and garden tomatoes, along with some hot sauce.
If you do not have a pressure cooker (I highly recommend that purchase) then feel free to use a slow cooker with less water, and cooking that on low for 6-8 hours. The pressure cooker however will get you done and ready within 45 minutes if that.
To the pressure cooker, heat 2 tablespoons of the canola oil on medium-high heat. Season both sides of the chuck roast with salt and pepper. Once the oil begins to shimmer, add the chuck roast and sear it on both sides, about 4 minutes per side. You want some good browning so let it sit there, do not disturb it, then flip until both sides are seared.
Once seared, add in the garlic, onion, and poblano pepper. Cover the roast with water or beef stock, cover, and cook for about 45 minutes. Let your pressure come down before taking off the lid (follow your pressure cooker instructions). The roast should be fork tender and should easily shred with a couple of forks.
Discard the onion, garlic, and pepper.
Remove the roast onto a cutting board, and reserve a couple of cups of the liquid.
Using two forks, shred the beef and discard any of the weird fat that may still be intact. No one likes that stuff, trust me.
Next, heat a large skillet on medium-high heat. Add in the oil, and once shimmers, add in the beef. Season with a pinch of salt, then the berbere spice. Give that a good toss, and sear the shredded beef. Something about those slightly crispy strands of beef get me every time.
Once the beef is slightly seared to your liking, add in just a bit of remaining liquid, to your liking, to moisten the beef.
Once your remaining taco ingredients are ready, it’s taco time!
Load in the beef into your desired shell whether that be hard, or soft, and load in your fillings.
One of my colleagues recently told me about something he was watching someone next to him eat at one of his go to Mexican restaurants. As you may be aware, my go to at any Mexican restaurant is tacos or a torta, hands down. But what he was describing was intriguing to say the least. Chicken smothered in cheese and loaded with thinly sliced onions and poblano peppers. What was I supposed to do when I could not shake that thought off my mind? You got it, I went to this place (Casa de Alberto), ordered this dish and was so blown away that I had to recreate it, and I nailed it. This dish is not only way too easy to make, but my wife actually sent me a text as she has been eating the leftovers, that it is one of her new favorites. It’s not only about the cheese, or simplicity, but the combination of all of the ingredients.
5 medium sized poblano peppers, seeds removed, thinly sliced
3 cups Chihuahua cheese
2 whole yellow onions, thinly sliced
Mexican rice, cooked
1 can refried beans, cooked
corn tortillas, warmed, optional
2 tbsp canola oil
Preheat your oven to 375 degrees.
Heating a large skillet on medium to high heat. Add in one tablespoon of the canola oil and swirl that around. Season the chicken with salt and pepper. Add the chicken to the skillet and cook for a few minutes on each side.
To another skillet, add the remaining canola oil on medium heat. Add in the onions and poblano peppers and cook just until slightly tender. You still want a bit of a crunch to them. Remove from the heat and top them to the top of the chicken.
Add the cheese, covering the chicken and peppers and place into the oven.
Chicken Poblano Ingredients
Cook for about 15 minutes or until the cheese is completely melted.
Remove the skillet from the oven (make sure you have your oven mitt), and get ready to plate.
Using a spatula or large spoon, dig out some chicken, peppers and onions, and serve with the cooked refried beans, rice, and tortillas.
This dish is a stunner. That cheese alone will rock your world, but all together, this is one fantastic dish. Hope you enjoy!
I frequent a local Mexican Taqueria probably twice a week. Please don’t judge me. There is something about the vibe, the people, and the food that completes my day. I often kick myself when I leave from these lunch spots because I typically default to tacos. I love tacos, and again, please don’t judge me. But while I wait for my tacos, which doesn’t take long at all, I gaze at what others are ordering, and then I question my order. One particular week I was just stunned by this bowl of soup that a couple of locals ordered and I had to question my waitress as to what they ordered. As I always do, I make every attempt to use the Mexican language that I took for about 10 years of my life, and found out that it was a Mexican shrimp and fish soup.
Heck, I did not even pay attention to my tacos during my lunch. I was paying attention to the soup that these locals were slurping, and eating. They were pulling out whole, cooked, shrimp while at the same time slurping on this delicious broth and taking down tender vegetables. I was all over that stuff and decided to make this Mexican shrimp and fish soup for my weekly soup.
Mexican Fish and Shrimp Soup Recipe
This soup reminds me of comfort and simplicity, and it is loaded with this awesome seafood flavor. It’s a true delight.
Ingredients:
1 tbsp canola oil
8 cloves of garlic, minced
1 whole onion, diced
6 Mexican pulla peppers, seeds and stems removed
14 oz can of fire roasted tomatoes, diced
6 cups of vegetable stock
3 whole carrots, cleaned and cut into bite-sized chunks
3 yukon gold potatoes, cleaned, and cut into bite-sized chunks
3 tilapia fillets
15 whole shrimp, deveined
1 lime, juiced
salt and pepper to taste
1/4 cup of fresh cilantro, chopped
Mexican rice, cooked (optional)
corn tortillas, warmed (optional)
The soup itself is really simple, but pretty complex in flavors. It actually reminds me of a mix between an Italian cioppino and a Mexican chicken tortilla soup and I love everything about those two!
Start by heating the oil in a soup pot on medium heat. Add in the onions and sweat those down for about 7 minutes, stirring along the way. Toss in the garlic and whole chilies. Give that another good stir, and cook for a few more minutes. Add in the fire roasted tomatoes, and about a cup of stock. Stir, then add this mixture to a blender.
Blend until smooth, and strain the mixture back into the soup pot. This will remove any of the chilies that did not blend.
Mexican Fish and Shrimp Soup Ingredients
Add in the carrots, potatoes, and fish fillets. Stir, and bring to a boil, then reduce the heat to low, cover, and let this cook until the potatoes are slightly tender.
During this time, make the rice if you are going that route. I always see the locals at the Taqueria eating their soup with some rice, and warm tortillas. They know what’s up so that is the route that I take.
Once the potatoes are tender, add in the whole shrimp, shells and head. Yep, the whole thing. If you are not into that then by all means just use cleaned shrimp. I like the experience and flavor so I keep them whole, but clean them of their dirty vein before throwing them in.
Let those shrimp poach for a few minutes. They don’t take long. Then get your ladle out and get that soup into a bowl. Make sure you get everything. The fish will fall apart so don’t worry. Shower some fresh cilantro and lime juice on top, and serve alongside some hot Mexican rice, and get a few tortillas ready as well. The result is a soup so comforting on a cool day. It’s really a perfect seafood soup and one that I was glad to gaze at during my lunch last week. I hope you enjoy!
My wife and I (and my family for that matter) have been on a soup kick since late fall. Soup is so comforting. We have so many favorites. My wife’s go to soup is probably Chicken Tortilla Soup whereas mine is probably Vietnamese pho, or this (or any type) Mexican Posole Verde. The thing I love about posole is that you can go the red (rojo) route, or go green (verde) and that it is loaded with hominy. I love hominy. This soup is super easy to make, makes a bunch, and is packed full of comfort.
Mexican Posole Verde Recipe
Let’s get started.
Ingredients:
8 large green tomatillos, husked
2 whole onions, chopped
6 cloves of garlic
2 whole jalapeno chilies, seeds removed is optional
1 serrano chili, seeds removed is optional
25 oz can of hominy, drained
3 boneless, skinless chicken breasts
5 cups chicken stock
1 green cabbage, shredded
6 whole radishes, thinly sliced
salt to taste
cracked black pepper to taste
lime, quarted, optional
corn tortillas, warmed
Start by adding the chicken to a soup pot. Add the chicken stock, and 1 chopped onion. Next, preheat your oven to 425 degrees. To a baking sheet, add the remaining onion, tomatillos, garlic, jalapeno, and serrano chilies.
Mexican Posole Verde Recipe
Bake for about 30 minutes until everything is well roasted. Add these ingredients to a blender and blend until smooth.
Once the chicken is cooked, remove the chicken from the stock. Let it cool until you can shred or chop. Your call on this one.
Pour the chili blend into the soup pot, along with the drained hominy. Return the chicken back to the pot, give a good stir, and cook for about 30 minutes. Taste and season with salt if you desire.
To serve, ladle a nice amount into a bowl and serve alongside warm tortillas, shredded cabbage, radish, and lime. Spoon in some of the sides, taking bites of warm tortillas. Repeat. Now I need to make another batch! I hope you enjoy.
It’s starting to ramp up to comfort food season. Not like that has stopped me year round to make most any type of comfort food, but this fall season in particular has already yielded a variety of soups and casseroles. This is one of those recipes. While thinking of a warm recipe for a cool day, I thought of what my wife and kids would eat, and eat well. Nachos! But how could I turn a simple, or complex plate of nachos into something warm and comforting?
I looked around to check on my inventory, and granted I was looking at pie dough and thinking of chicken pot pie, a thought I had to quickly shake out of my mind, and then again back to the nacho thought. How about a riff on chicken pot pie but go nacho style? How about a nacho pot pie?!
Nacho pot pie it was, and not only super easy to throw together, but everything you love about nachos in a luxurious pot pie style, sans the pie crust.
Nacho Pot Pie Recipe
Granted this is not the prettiest of all dishes, but again what pot pie is when you plate it? This is forkalicious delicious.
Let’s get started.
Ingredients:
1 lb ground beef, or chuck, cooked and fat removed
1 cup onion, diced
15 oz can diced green chilies
2 cloves of garlic, minced
1/4 cup of taco seasoning
1/3 cup water
6 tbsp unsalted butter
4 tbsp all purpose flour
1/2 cup of milk
2 cups of water or stock
1 cup of canned black beans, drained
1/2 tsp salt, to taste
1/2 tsp cracked black
1 bag of tortilla chips
2 cups of shredded cheddar cheese
1 head of iceberg lettuce, shredded
sour cream, optional
hot sauce, optional
salsa, optional
black olives, optional
any other favorite nacho toppings
Think nachos. Think pie. Good, let’s go.
Preheat your oven to 350 degrees.
Get a large skillet on your burner over medium-high heat. Add the ground meat and cook until browned. Drain any fat, and then add the taco seasoning, green chilies, onion, garlic, and 1/3 cup of water. Give a good stir, and cook until the onions are softened, about 5-7 minutes.
Place the meat mixture into a casserole dish and return the skillet to the heat.
Add the butter and let it completely melt. Once melted, add the flour and stir (and keep stirring) until all of the flour is incorporated. Cook this through for a few minutes.
Slowy stir in the milk, and use a whisk if you want to ensure that the mixture gets nice and smooth. No clumps needed here.
Once smooth, add in the remaining water or stock, and stir again. Season with salt and pepper, and let the mixture come to a boil, stirring frequently. The goal here is to make a thicker sauce.
Nacho Pot Pie Ingredients
Once the sauce thickens, add in the black beans, and return the meat back into the skillet. Stir well and cook for another 5-7 minutes.
Add shredded cheese to the top, then crumble a generous amount of tortilla chips over the top.
Place the skillet (if it is oven safe, otherwise put everything in the skillet before adding the cheese and chips) into the oven and bake for about 15-20 minutes.
Now you are ready to serve.
Nacho Pot Pie Recipe
Scoop out your desired amount onto your plate and top with your favorite toppings. In my case it was black olives, shredded lettuce, avocado slices, sour cream, and hot sauce. Feel free to have a bowl of chips on standby for any additional scooping!
The result is spectacular. It is so comforting and everything we loved about a pie or a plate of nachos, all bundled together! Hope you enjoy!
Often times I am thinking about making a great Mexican style sauce. The taqueria I often visit has a small array of sauces that I am totally addicted to, whether that be dipping chips into or spooning all over my tacos. By default I lean on more spicy sauces, probably more spicy than most can typically handle, and this bombero sauce is right up my alley. This is a great sauce on its own as it is smokey and packs a punch, but when ladled onto a cooked burrito, well it just gets elevated to a whole other level.
Smothered Burrito with Bombero Sauce
Let’s get started.
For the Bombero Sauce:
20 dried chile arbol, stems removed
Water to cover the chilies, about 2 1/2 cups
4 chipotle peppers in adobo sauce
1/2 red onion, roughly chopped
1 clove of garlic
3 roma tomatoes, quartered
1/2 tsp ground cumin
1/2 tbsp salt, to taste
For the burritos:
Cooked and shredded chicken
Large flour tortillas, slightly warmed
Mexican Queso quesadilla, shredded, to your liking
Mexican Crema, to your liking
Start by making the sauce.
To a sauce pan, add the arbol chilies, and the water, and bring to a boil. Remove from the heat, cover, and let the chilies steep for about 30 minutes. During this time prepare the rest of the sauce ingredients.
After 30 minutes, remove the chilies with a slotted spoon and place them into a blender or food processor. Reserve the chile water.
Add the remaining sauce ingredients into the blender or food processor, along with about 1 cup of the chili water, and 2 cups of fresh water and blend until smooth.
Pour the mixture through a fine mesh strainer and use a spoon to mash the mixture through the strainer. This will filter any seeds or thicker stuff that you can discard.
Now you have your bombero sauce. Taste and season with any additional sauce.Yep, packs a little punch, but don’t worry, my wife and kids loved this sauce and everyone devoured the smothered burritos.
Now add that sauce to a sauce pot and bring to a simmer, cooking for about 10-15 minutes. Let cool and store in your refrigerator until you are ready to use. I couldn’t wait. I was the dude sweating in the kitchen, repeating the tortilla chip dunk into the sauce. It’s addicting.
Bombero Sauce Recipe
Now onto the burrito. Preheat your oven to 400 degrees. Warm a large flour tortilla so it is pliable, then add in shredded chicken, and about 1/2 cup of the quesadilla cheese. Roll and fold the burrito, and place onto a baking sheet and bake for about 10 minutes. The goal is to get a slightly crunchy outside of the burrito. Repeat with as many burritos as you would like to make.
During this time, warm up the bombero sauce on the stove, and bring to a low boil.
After 10 minutes, remove the burritos, and get ready to sauce them. I ladle sauce over the top of mine, top with more cheese, and place back into the oven until the cheese is melted. I let the wife and kids ladle as much as they want and add cheese if desired. After the cheese has melted, remove and drizzle Mexican crema over the top.
Dig in.
Not only do you get this great, almost baked chimichanga, burrito, but the spiciness balanced with the cheese and crema just made this a meal so liked that I think we all wanted more the following day. It’s that good. Feel free to use that sauce to your liking. Think enchiladas, drizzle over tacos, you name it. It’s a winner. I hope you enjoy!
The slow cooker rarely gets put away in our house. Based on our busy schedules is pretty much the reason why, and I am typically the one hustling around trying to feed four hungry people every day. Not that I have a problem with that, but the slow cooker always comes to the rescue, and typically anything I throw in there is a real winner. This particular recipe known as Mexican Barbacoa is a real winner, and is something that is only typically served in our our Mexican restaurants on the weekend. This homey doesn’t have time for that, plus I typically stay away from local tacquerias on the weekend.
Mexican Barbacoa Recipe
For one, we are big fans of shredded meat, especially when it comes to tacos, and this one is no exception. You are going to love the texture, flavor, and simplicity of this Mexican barbacoa.
Let’s get started.
Ingredients:
4 lbs beef chuck roast
3 tbsp canola oil
8 oz can of chipotle chilies in adobo
6 cloves garlic, minced
1 small red onion, thinly sliced, or chopped (your call)
2 cups of beef stock
2 tbsp cumin powder
2 tbsp ground Mexican oregano, crumbled
1 1/2 tsp salt, to taste
1 tsp ground black pepper
2 limes, juiced
flour or corn tortillas, warmed
black beans, cooked, optional
fresh jalapenos, thinly sliced, optional
Start by adding the 2 tablespoons of oil to a large dutch oven or large skillet. Bring this to a medium heat. The goal is to add the beef in batches to get a nice sear on all sides before placing it into your slow cooker.
Once browned, add each piece to the slow cooker, and repeat with any remaining beef. Once the beef is added, rinse out the skillet or dutch oven, return back to the stove, let the water evaporate, then add in the additional oil bringing it back to a medium heat.
Add in the onion, garlic, and chipotle chilies in adobo sauce. Add in the beef stock, and let this come to a quick boil. Add in the cumin powder, oregano, salt, pepper, and lime juice, and give a good stir Add the mixture to slow cooker, and add to your high setting. Cook this for about 6 hours.
Mexican Barbacoa Ingredients
After 6 hours, check on the beef and make sure it is fall apart tender. If not, continue to cook until it is and shred all of the beef, making sure everything gets nicely incorporated. Cover and let this cook for about 20 minutes longer to all of that shredded beef and soak up all of that delicious stock.
During this time, cook your beans, and warm up your tortillas. Slice up any additional things such as limes, jalapenos, or onions.
Mexican Barbacoa Recipe
Now it’s ready to serve. I like getting a bit rustic, laying out some barbacoa, beans, chilies, and have things on standby like fresh cilantro, and salsa.
Layer your tacos to your desire and dig in like it’s no one’s business. Forget about waiting for the weekend for this Mexican barbacoa. Go for Tuesday, because who doesn’t love a Tuesday, right?
I know that recently Cinco de Mayo excites the gringos, but I could go for what everyone gets excited about that day, everyday. See, I may be like you and could seriously eat tacos, Tex Mex, or anything in between those (enchiladas, burritos, taquitos) on a regular basis. I’m not going to be shy about it. But in celebration of Cinco de Mayo, I decided to whip up some really easy, and excellent tacos. Tacos I knew my wife and kids have never had, and ones I have been wanting to make for years. Welcome tacos de papa, or Mexican Potato Tacos.
These are just way too easy to make and the result, however basic they may be, are so super satisfying that they have you thinking about leftovers for breakfast, or a gentle reheat in the oven for next day’s lunch.
Let’s get started.
3 whole russet potatoes, cleaned, skins peeled and removed
1 tsp salt, more to taste
2 cloves of garlic, lightly smashed
3 tbsp unsalted butter
1/2 cup skim milk
1 tsp cracked black pepper, to taste
1/2 tbsp ground cumin, to taste
1 package sturdy corn tortillas
1 cup of canola oil
crumbled queso fresco, optional
2 whole serrano or jalapeno chili pepper, thinly sliced, optional
The focus here is really on the tacos. The fixings are up to you. I loaded my plate up Tex Mex style with all of the fixings because, hey that’s how I like to roll on my Mexican platter. The only thing it was missing was a great chile toreado!
Start by quartering your cleaned potatoes. You can go smaller if you want. I had some time on my hand so quartered worked fine by me. Add these to a pot of cold water, along with the garlic, one roughly chopped serrano chile, and add the teaspoon of salt. Bring to a simmer and cook until fork tender, about 40 minutes.
Once the potatoes are tender, drain, return them back to the pot on medium heat an and cook to remove any excess water.
Once the water is evaporated, you have a couple of options. My first option is to always use a potato ricer for my potatoes. If you don’t have one, use your favorite masher, heck even a couple of forks. You want the potatoes smooth, but if you like some texture, then heck by all means get some texture into those suckers. If you want to remove the garlic and chilies, then go for it. Me? I mash them into the potatoes. Once mashed, add some salt, cumin, pepper, butter, and milk. Give a good stir, taste, and adjust any salt or cumin if needed. Set aside to cool.
How to make Mexican Potato Tacos
When you are ready to get these things going, heat a large skillet on medium-high heat. Add in the canola oil, and let it come to temperature for a couple of minutes.
Lightly heat up your corn tortillas in the microwave, or in a separate pan. The goal is to make them flexible for folding. Corn tortillas out of the bag are no bueno.
Once the oil is heated, and you have some workable corn tortillas, take a nice spoonful of the potato mixture and slather it into the tortilla. Fold the tortilla over, using the potato as the glue to pinch around the edges, and gently lay into the skillet. Repeat with a couple of more tacos. I think I fit about 3 tacos per cook.
Cook the tacos for a few minutes, then gently flip over to crisp the other side. Question? Can I spray these with cooking spray and place into a 375 degree oven, turning once and going that route? Yes, but I think the texture is slightly different. If you want to go that route, go for it. You can probably fit more on a baking sheet!
Mexican Potato Tacos (Tacos de Papa) Recipe
Once the tacos are cooked, remove and place on a paper lined sheet to let any excess oil drain. Now you have choices. You can carefully open these up and stuff them with things such as cheese, salsa, beans, or whatever you like, or you can roll like I did.
Add the Mexican potato tacos to a serving plate, lining them up nicely, and ladle on some warm salsa verde, shower with cheese, and lay around your fixings. I like mine spicy so I showered mine with more chilies.
Sure, I made the kids a batch of chili lime slow cooked chicken tacos as well (only thinking what I could use for leftovers the following days), but these Mexican potato tacos were it! I laid them on the table, not discussing much about them only that they were potato tacos (you should have seen their looks), and those were the only tacos I had on my plate.
I think that curiosity drove my wife, daughter, and one of my boys interest, and as soon as they took a bite they were totally sold!
Guess who had leftovers the following morning? Well, me of course (take one, lightly crisp it up in the oven while you make an over easy egg and place that on top (thank me later)), as well as my wife who I think took down another two for lunch.
Easy. Super delicious. Something that should be on every Mexican menu but I have yet to see nor order. Just saying. If you are looking for an awesome taco idea, give this one a shot. Hope you enjoy!
