Mexican Potato Tacos (Tacos de Papa)

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.

Mexican Potato Tacos Recipe
Mexican Potato Tacos Recipe

These tacos could probably compete with one of my all time favorites, tacos al pastor, and as you can see how much I love Mexican as well as Tex Mex food, well these come straight to top ten, and that’s no joke.

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
  • salsa verde, optional
  • optional sides (Mexican rice, refried beans, guacamole)

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
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
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!

Enfrijoladas

Enfrijoladas. What the heck are enfrijoladas? I know this is something you probably never see on a menu, but these are essentially enchiladas, that have the corn tortillas dipped in a black bean puree, stuffed, rolled, and baked and are they ever so good. This is comfort food at its finest, and is not only easy to put together but super delicious. I’m always on a mission to get my wife and kids to not only try something new, but to also affirm that they really do like an ingredient whether they refuse to or not, and in this case, black beans. The picture is not the prettiest, but the flavor makes up for it. I stuffed mine with cheese and chicken, but you can roll them anyway you so desire.

Enfrijoladas Recipe
Enfrijoladas Recipe

Let’s get started.

Ingredients:

  • 15 oz can of black beans, rinsed
  • 1 cup of chicken stock
  • 2 chipotle peppers in adobo (use 1-2 more if you like it spicy)
  • 2 cloves of garlic
  • generous pinch of salt
  • 2 chicken breasts, poached, and shredded
  • 1 whole onion, diced
  • 1 whole jalapeno, seeds removed, diced
  • 3 cups of monterray jack cheese
  • 12 corn tortillas, warmed and covered
  • 1 avocado, diced
  • Mexican crema, optional
  • Cilantro, choppped, optional
  • 1 lime, quartered, optional

Start by making your black  bean puree. This is the real deal for this particular enfrijoladas recipe. To a blender, or food processor, add the beans, chicken stock, chipotle peppers, garlic, and salt. Blend until you have a smooth mixture that is not too thick, and not too thin. You want it to be almost like a thicker soup like a pea soup.

Add some of the black bean mixture to the bottom of a casserole dish, much like you would if you were making a lasagna. Pour the remaining puree into a bowl and dunk a corn tortilla into the black beans. Lay the tortilla in the casserole dish, add some chicken, onion, jalapeno, and cheese, and roll, keep the seal side down. Repeat, and compact those tortillas to fit as many as you can. I have to feed five, so I always think 2-3 per person.

Ingredients for Mexican Enfrijoladas
Ingredients for Mexican Enfrijoladas

Top with any remaining sauce (there should be plenty left over), and top with any remaining cheese.

Bake in a 375 degree oven for about 10 minutes.

Scoop out, the best you can, the enfrijoladas, shower with some lime juice, crema, avocado cubes, and some fresh cilantro and dig in. It looks like a black bean puree mystery but once you dig in you will find out what all of this mystery is about. It’s good, real good, and for those in my family that said they did not like black beans, well, they were shoveling this into their mouths. Hope you enjoy!

Enfrijoladas Recipe
Author: 
Recipe type: Dinner
Cuisine: Mexian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 15 oz can of black beans, rinsed
  • 1 cup of chicken stock
  • 2 chipotle peppers in adobo (use 1-2 more if you like it spicy)
  • 2 cloves of garlic
  • generous pinch of salt
  • 2 chicken breasts, poached, and shredded
  • 1 whole onion, diced
  • 1 whole jalapeno, seeds removed, diced
  • 3 cups of monterray jack cheese
  • 12 corn tortillas, warmed and covered
  • 1 avocado, diced
  • Mexican crema, optional
  • Cilantro, choppped, optional
  • 1 lime, quartered, optional
Instructions
  1. Start by making your black bean puree. This is the real deal for this particular enfrijoladas recipe. To a blender, or food processor, add the beans, chicken stock, chipotle peppers, garlic, and salt. Blend until you have a smooth mixture that is not too thick, and not too thin. You want it to be almost like a thicker soup like a pea soup.
  2. Add some of the black bean mixture to the bottom of a casserole dish, much like you would if you were making a lasagna. Pour the remaining puree into a bowl and dunk a corn tortilla into the black beans. Lay the tortilla in the casserole dish, add some chicken, onion, jalapeno, and cheese, and roll, keep the seal side down. Repeat, and compact those tortillas to fit as many as you can. I have to feed five, so I always think 2-3 per person.
  3. Top with any remaining sauce (there should be plenty left over), and top with any remaining cheese.
  4. Bake in a 375 degree oven for about 10 minutes.
  5. Scoop out, the best you can, the enfrijoladas, shower with some lime juice, crema, avocado cubes, and some fresh cilantro and dig in.

 

Baked Chicken Verde Chimichanga

Good Lord do I ever love a chimichanga. I think I may have first had one back in my high school days at a local American-Mex joint called Chi-Chi’s. You know this was the type of place where all of us gringos thought we were having real Mexican food, only to realize years later that it was totally not, but only catered to us gringos, and the place would pack it in. Regardless, that’s where my love for the chimichanga was born. It’s essentially a deep fried burrito, loaded with goodness.

Instead of deep frying, I decided I would load these large flour tortillas up with some awesome chicken verde I made, along with rice and beans, and bake them, you know… to be a bit healthier than deep frying.

The result was awesome. Still crisp as you may expect from deep frying with way less the hassle.

Baked Chicken Chimichanga Recipe
Baked Chicken Chimichanga Recipe

Let’s get started.

Ingredients for the salsa verde:

  • 5 whole tomatillos, husks removed
  • small handful of fresh cilantro, roughly chopped
  • 5 garlic cloves, skin on
  • generous pinch of salt, to taste
  • 3 serrano chilies, seeds and ribs removed
  • 2 jalapeno peppers, seeds and ribs removed
  • 1/2 cup (or more of water)

Ingredients for the chicken chimichanga:

  • 3 whole chicken breasts
  • 5 large flour tortillas
  • 1/2 cup of Mexican or Spanish rice, per chimichanga
  • 1/2 cup of cooked refried beans, per chimichanga
  • 8 oz bag of Mexican Chihuahua cheese
  • 8 oz bag of shredded cheddar cheese
  • hot sauce, optional
  • 1/4 cup of canola oil

Start by making your salsa verde. Add the tomatillos, garlic, and chilies to a roasting sheet. Place in a 450 degree oven for about 10 minutes or until they are nicely charred. Once cooked, remove them from the oven, let cool, then remove the skin from the garlic cloves. They should pretty much just slide on out.

During this time, add the chicken breasts to a large pot of water, bring to a simmer, and cook until the chicken is fully cooked through, about 25 minutes or longer. Once cooked through, remove the chicken breasts to a plate to let cool.

Place all of the salsa ingredients into a blender or food processor and blend until you have a fine salsa. Taste and adjust any salt.

Clean out that chicken pot. Next, remove the skins from the chicken breasts and discard. Shred all of the chicken and return the shredded chicken back to the pot. Pour in the salsa verde, bring to a medium heat, stirring along the way, and cook for about 20 more minutes. TRUST ME, THIS CHICKEN BY ITSELF IS AWESOME.

Baked Chicken Chimichanga Recipe
Baked Chicken Chimichanga Recipe

Preheat the oven to 400 degrees.

Take a flour tortilla and warm it on a skillet or in a microwave just until it softens. Once it is softened and more pliable, then it is time for the chimichanga making.

Lay the tortilla onto a plate, spread on the refried beans, add about a cup of chicken mixture (I use a slotted spoon to remove any excess salsa) onto the tortilla, closest to you, then add on the rice. Roll over a bit tightly, fold in the sides, and continue to roll until you have it seam side down. Lightly brush on some canola oil, and then repeat with any remaining tortillas. I made five for the family, but there is still plenty of chicken to be used for any leftovers, and as in my case enchiladas.

Take a baking sheet, add the chimichangas, and cook for about 15 minutes in the preheated oven. The goal is to get them nice and crisp. After about 15 minutes, remove, top with as much Chihuahua and cheddar cheese as you would like, and if you want, a bit more chicken mixture on top, and place back into the oven until the cheese is nicely melted.

Remove and serve. I topped mine with some nice habanero hot sauce for some kick.

The end result is everything I love about a chimichanga, and my entire family would agree. I don’t think anyone spoke at dinner time that evening as they devoured these things. If you are looking for a great meal, loaded with great flavor and texture, then give these baked chicken verde chimichangas a try. I’m certain you will love them!

 

Mexican Tlayuda

I know what you may  be thinking right off the start. T-what? Tlayuda. It’s essentially Mexican street food, in particular of the pizza descent. Think of great Mexican ingredients loaded onto a cooked, large flour tortilla. This is typically street food, and good Lord is it ever good, and fun to eat. This is a popular snack food, but let me tell you, it can be turned into a meal depending on the ingredients you put onto it. Typically a single tortilla, I was super hungry and decided I would go full force and make this a ‘double tlayuda’. Think of it as an open faced pizzadilla. You can make these with all sorts of your favorite proteins, but I wanted chorizo, a classic Mexcican ingredient, and in particular on the tlayuda. The classic uses some drizzle of lard, but I’m not into that as I am getting enough from smashed black beans cooked in some oil, garlic, and onions.

Mexican Tlayuda Pizza Recipe
Mexican Tlayuda Pizza Recipe

Let’s get started.

Ingredients:

  • 2 large flour tortillas (You can use one if you prefer)
  • 15 oz can of black beans, drained, cooked, lightly mashed
  • Approximately 1 cup of Mexican chorizo, fat strained, and cooked until a bit dry
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp canola oil
  • 1/4 cup of water
  • 1/2 cup of raw slaw
  • 1/4 cup of fresh cilantro, chopped
  • your favorite hot sauce or salsa
  • 1/2 jalapeno, thinly sliced
  • 8 oz bag monterray jack cheese

Start by getting a small pot on the stove on medium heat. Add in the oil, then toss in the onions, cooking a few minutes until lightly softe

Mexican Tlayuda Pizza Ingredients
Mexican Tlayuda Pizza Ingredients

ned, then add in the garlic. After about a minute, toss in the black beans and water. Cook for about 15 minutes on medium to medium-low heat. Once the beans have softened a bit, use a fork, or potato masher, and start to mash the beans. I do not go for a few refried blend on these as I like some texture from the beans. Go about 50/50 on that mash.

OK, next step. Preheat your oven to 350 degrees. Take a flour tortilla, smear some black beans on it, some cheese, and some jalapenos to your liking, (again I  used two on this one as a stack), and place it on a sheet pan and place in the preheated oven. Cook for about 2 minutes, just to cook it slightly to lightly brown.  Once the cheese is slightly melted, remove from the oven.

Stack another tortilla on top. Gently press. Add enough bean mash to lightly coat the the entire top tortilla, then a generous amount of cheese to cover the top, then more jalapenos (if ou desire). Spread the cooked chorizo all over the top tortilla, along with a generous amount of cheese, and place back into the oven. Cook until the cheese is nice and melted, the tortilla nicely browned, and then remove.

Once you remove, shower with some of the raw coleslaw, fresh cilantro, and drizzle your favorite salsa or hot sauce.

Now you can fold this, or you can slice into wedges. I’m a wedge man. Wedges are good.

Mexican Tlayuda Pizza
Mexican Tlayuda Pizza

Holy Moly. If you think about this all together, well you are going to drool. When you eat it, it makes you want to be alone and devour the whole thing so no one is looking. It’s so good, and something that should probably come off the street and onto Mexican restaurant menus. Spice, cheese, crisp, soft, veg. What’s not to love. Make it (stacked or not), and I’m sure you will love it. Enjoy!