CRISPY POTATO RAJAS TACOS
Steps:
- For the potato rajas: Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about 6 to 8 minutes, being careful not to overcook. Drain, pat dry, and spread in a single layer on a tray to cool.
- Heat olive oil in a large skillet over medium heat. Saute onions with salt and pepper until they begin to brown, about 10 minutes. Stir in red bell peppers and chiles. Pour in heavy cream, bring to a boil, and reduce to a simmer. Cook 4 minutes or until cream begins to thicken. Add grated cheeses and potatoes and cook, stirring occasionally, until just heated through. Remove from heat.
- For the tacos: Heat vegetable oil to 350 degrees F in a large, deep pot or deep fryer. Dip tortillas briefly, one at a time, into the hot oil, just to soften. Spoon potato rajas mixture into center of each softened tortilla. Fold in half to enclose mixture and secure with a toothpick threaded through the top edge of the tortilla. Deep fry tacos for 3 to 5 minutes, until crispy and lightly golden. Remove and drain thoroughly.
- To serve, spoon Chipotle Crema onto four serving plates, spreading a bit to create a bed for the tacos. Place Crispy Potato Rajas Tacos on top of crema. Finish by topping with generous spoonfuls of Border Guacamole and Corn Relish and serve immediately.
- Combine ingredients thoroughly in a small mixing bowl. Taste and adjust seasonings as necessary. Chill until ready to use.
- Cut the avocados into quarters and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately.
- Heat 1/2 cup of the olive oil in a large skillet over medium heat. Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
- Add diced peppers to the sauteed corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature.
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Zohaib Parvez
[email protected]These tacos are a delicious and easy weeknight meal.
Asif mehmood Mehmood
[email protected]I love that this recipe is vegetarian and can be made vegan by using plant-based sour cream and cheese.
S M Chowdhury
[email protected]These tacos are a great way to use up leftover potatoes.
Sharon Vurgest
[email protected]I would definitely recommend this recipe to anyone who loves potato tacos.
Imran borana
[email protected]The crispy potatoes are the star of the show in these tacos.
Oching Vincent
[email protected]I love that this recipe uses simple ingredients that I already have on hand.
Shahg Muzammil
[email protected]These tacos are so easy to make and they're always a crowd-pleaser.
Onneile Gabanakgosi
[email protected]I've been looking for a good potato taco recipe and this one is definitely it! The crispy potatoes and flavorful filling are amazing.
bobikavhette Vhette
[email protected]I made these tacos for a party and they were a huge success! Everyone loved them.
Cindy Dixon
[email protected]These tacos were easy to make and so delicious! I used russet potatoes and they turned out perfectly crispy.
Arben Lushnja
[email protected]I'm not usually a fan of potato tacos, but these were amazing! The crispy potatoes and creamy avocado were a perfect combination.
Laboni Moni
[email protected]These crispy potato rajas tacos were a hit with my family! The potatoes were perfectly crispy and the filling was flavorful and delicious. I will definitely be making these again.