Things what I like, Day 3: Fried potatoes.

Goddam, is there anything better than a deep fried potato? So many delicious products come out of this phenomenon: (obviously) French fries, hash browns, potato chips, tater tots, those extra delicious tater tots that have cheese and jalapeños stuffed into them, then you've got your home fries (the rich mans hash brown, I believe) and my new *favoritist, favoritist* way to eat fried potatoes - tacos de papa.
Now, in my experience, Mexican food is almost ALWAYS best when it is cooked in its purest form and most truly delicious Mexican dishes are actually pretty simple to prepare. Now, obviously I cant reveal all of the excellent Mexican cooking secrets I have been privileged enough to be exposed to BUT I will share with you a fucking kick ass tacos de papa recipe, only because this dish should really be more of a basic human right than anything else. The best part is that it is totally vegetarian so you Portland kids can make it for ALL of your friends.

If you Google this recipe most will tell you that it’s ok to make it with instant mashed potatoes and that is just wrong. DO NOT make tacos de papa with fake papas!

Ok, so first you want to make an appropriate portion of REAL mashed potatoes and make them the way you like them to taste. If you like them extra buttery or salty or creamy, do that. I prefer mine to be as creamy as possible. Keep in mind that each taco will hold about 2 tablespoons of mashed potatoes.
Next, grab a bag of CORN tortillas and zap them in the microwave for about 30-45 seconds. This should IN NO WAY cook them; it should just make them sort of floppy and easier to fold.
Now you want to heat up enough oil (I use vegetable, but Im sure whatever you prefer will do) to cover the bottom of your pan on medium low heat. Get it good and hot.
Then take about two tablespoons of your mashed potatoes and place in the center of your tortilla, fold it in half and place it in the oil.
My trick at this point is to take my tongs and press around the edges of the taco to help shape and close it while it cooks (you wouldn’t need tongs to do this though, you could use any blunt object you don’t mind sticking down into hot oil, but I usually already have my tongs in hand for flipping).
When that side is nice and crispy and golden brown, flip it and repeat on the other side.

After you've made as many tacos as your little heart desires, grate up some Monterey Jack cheese and mix a splash of milk into enough sour cream to make the consistency creamier and runnier than usual. Plate up your tacos and drizzle your crema (sour cream) over them and cover them in as much cheese as you like.
If you want to get real OG Mexicana with it, chop up some iceberg lettuce and a couple tomatoes and serve that on the side (no dressing!) as a traditional ensalata.



Tada! Delicious Tacos De Papa! Now you are everyone’s best friend.

You're welcome.

xo