Ingredients
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2
-
12
-
2
-
2
-
1/2
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Potato Rolled Tacos, Potatoes with jalapeos and cheese rolled in a corn tortilla and fried till crispy. I started making these because I miss the potato tacos in San Diego., these were good and i loved the concept but I would have liked just a little more kick of flavor., We really loved this recipe! So much easier to eat than regular tacos, and easy to make. I baked a couple potatoes in the microwave for this. I tried the freezing method, but a few ended up unraveling on me so then i just went with the toothpicks, and that worked out great. Thanks for posting!
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Steps
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1
Done
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Chop Jalapeo Peppers Finely. |
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2
Done
|
Chop Cilantro. |
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3
Done
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Boil Potatoes Till Easy to Mash but Still a Little Firm. |
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4
Done
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Mash Potatoes and Add Jalapeos, Taco Seasoning, Cilantro and Cheese Together. |
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5
Done
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Prepare Tortillas by Fast Steaming So They Are Easy to Roll. I Usually Boil Water in a Small Pot a Little Smaller Than the Tortilla's Then Place a Double Paper Towel on Top and Place One Tortilla at a Time For 2 or 3 Seconds Till Steamed, Then Remove and Replace as You Go. |
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6
Done
|
Take a Steamed Tortilla and Spoon About 1 Tablespoon of Potato Mixture in and Roll Gently. Place in Baking Dish With the Rolled Side Down. Continue Doing This Lining Them Up in Dish as You Go. |
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7
Done
|
Place in Freezer For 15 Minutes or Until They Become Slightly Stiff. I Like This Method Better Than Toothpicks. |
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8
Done
|
Heat Oil on Medium Heat I Usually Use Olive Oil. |
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9
Done
|
When Oil Is Ready, Place 4 Tacos at a Time With the Rolled Side Down in Pan. |
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10
Done
|
Flip to Other Side When Brown. |
