I’m not talking about American style Tacos. I’m talking about the Mexican ways to make tacos. This is a recipe that I got from a friend’s mother when I lived in California. Or rather I should say I got it from my friend. Her mother didn’t speak English and my Spanish poor enough that I only catch half of what she said.
When my friend first talked of these tacos, I thought she was nuts, but they are really quite good.
10 Corn tortillas
2 big potatoes
Shredded Cheese – Soy cheese or regular of the Jack or cheddar variety.
Salt and Pepper
Soy or regular Butter
oil for frying – vegetable or peanut oil
Wrap a hot damp towel around your stack of tortillas and let them sit to warm up – cold tortillas tend to crack.
Skin, chop and boil the potatoes. When done, remove from heat, drain, mash them really well. Add in the soy butter (for smoothness add in what you need) garlic, salt, pepper and finally the cheese. Stir it all in well until the cheese has melted (You may need to heat it up a bit more but not too much you don’t want it to dry out).
Heat your oil in fry pan.
Plop a couple of Tablespoons of potato mix in the center, as you place this in the hot oil, fold it over to form the traditional looking taco. fry on one side until it’s golden and crisp then flip it over. When both sides are done, take it out and drain the oil off. Do this with all your tortillas. I sprinkle a little sea salt on the outside of the tortillas as I remove them from the oil. Eat.
I think they reheat well too. You just need to bake them (instead of using the micro) to get that crispness back.
Red Bird has her wings.
I finished knitting a sleeve and asked what the Boogie Girl thought and she thought it was ok. And that’s when it was decided to knit her a short sleeve sweater. So I ripped out the sleeve and made short sleeves. Now I just need to complete the body.