If you’ve been reading Clarks Condensed for awhile now, you probably know that Forrest served a two-year mission for our church in Southern California where he primarily spoke Spanish and worked with people from Mexico. He encountered all sorts of interesting foods — some kind of weird dishes, but often some very delicious things. One thing he’s talked about a lot since I’ve met him is tacos de papa.
Translated, that obviously means potato tacos. Whenever Forrest would tell me about this, I always just kind of laughed. Mashed potatoes? In a taco? Kind of odd. However, last week Forrest decided to finally make them, and ‘m so glad he did!
When Forrest first had these, he thought that the family who made them thought that, since him and his mission companion were white, they were trying to make something less Hispanic. However, he was a bit surprised to find out later on that tacos de papa is a common meal, just because when he thinks of Mexican food, mashed potatoes usually doesn’t come to mind. I felt the same way, but after trying this, I can honestly say, they are incredible, and I can now see why people liked them!
The tortilla gets nice and crispy, and the potatoes get slightly crispy, as well, yet keep the warm, softness often associated with mashed potatoes. I absolutely loved the addition of the creama and rotel, which gave it a nice flavor. You really don’t need to add any additional spices, because the rotel gives it some nice heat, and the creama makes them slightly creamy.
If you are looking at this and thinking that this meal might be a little out there for you, give it a chance. I was extremely skeptical, but I honestly can’t wait until we make them again. I don’t think I can really accurately describe how tasty they were. You just gotta give them a chance. Plus, if you have kids that only eat plain foods, this might be the perfect meal! We topped them with a mixture of salsa verde and creama, as well as with some lettuce, and onions. Super simple, but super delicious, as well.
And, don’t forget to take out the toothpicks before you eat them. Or else you might get an unpleasant surprise (like Forrest got once on his mission!) Also, if you have a hard time finding creama, it’s typically in the refrigerated aisle next to the sour cream. Target didn’t have any, but we are always able to find it at Kroger affiliate stores (such as Smith’s and King Soopers.) Also, there are a lot of different varieties of tacos de papa — feel free to add cheese, carne asade, or whatever you want to fit your individual taste! I would love to hear some suggestions.
- 25 Corn tortillas
- 6 medium potatoes
- 1/2 can Rotel, rotel with cilantro and lime is the best
- ¼ cup of Crema
- I lime, if Rotel doesn’t have lime in it already
- 1/2 cup of oil, may need more
- 1/2 head of thinly lettuce chopped
- 1 jar of salsa verde
- ½ of a small red onion diced
- Peel and boil potatoes.
- After they are soft enough to mash, coarsely mash. Add in Rotel, creama, and lime and mix until combined.
- Warm corn tortillas in microwave. Get out a large baking sheet.
- To assemble the tacos, lay one tortilla flat on the baking sheet. Add a little less than 1/8 of a cup of the potato mash to the center. Fold over, and secure with a toothpick. Repeat with remaining tortillas. Be very careful not to break the tortilla, because if potato leaks from the tortillas in the oil, it can be dangerous.
- Heat oil in a large skillet pan over medium-heat. Test oil with a piece of tortilla. When the oil sizzles, it is ready. Place tacos in the oil, two or three at a time, and fry on both sides until the tortilla starts to brown, about 1-2 minutes. Drain tacos of excess grease with paper towels.
- Top tacos with creama, salsa, lettuce, and onions.