Easy Weeknight Dinner: Potato Tacos (Tacos de Papa)

I first had potato tacos (Spanish: tacos de papa) at a small hole-in-the-wall taqueria in East Los Angeles. My first reaction was, "Potato taco?! Never heard of that!" but my friend insisted I try one. I took a bite and the savory deliciousness just exploded in my mouth. Since then, I've been looking for potato tacos, but you know what? They are hard to find. I haven't found them in San Francisco yet! So, I simply took matters into my own hands and learned to make my own.

These are really filling, and so flavorful that I don't like to put cheese or sour cream on them because I don't want to mask their deliciousness. This is a simple, humble taco that's the underdog of tacos. Taco Bell 'aint got nothing on this taco. If you're a cilantro hater, omit it and sprinkle a little ground cumin in the potato mix.

Potato Tacos Recipe

Ingredients
10 fresh corn tortillas
2 large red-skinned potatoes, peeled and cut in 1/2-inch cubes
4 1/2 tbsp. olive oil
2 poblano chile peppers
2 cloves garlic, chopped
1 cup chopped onion
2 celery stalks, chopped
1 red bell pepper, seeded and chopped
1 ear white corn, stripped of kernels
2 scallions, chopped
Salt & pepper to taste
Fresh cilantro - I like lots, but depending on your taste, you might want 1/4 cup chopped
1 lime
Fresh avocado, diced

Preparation
Preheat the oven to 450 degrees Fahrenheit.

In a skillet add 3 tbsp of the olive oil and add the potatoes and fry them until crispy and brown on the outside and cooked inside. Meanwhile slice the poblano chiles in half, and while wearing gloves, remove the ribs and the seeds. Add the peppers cut-side down to a baking dish that has been lightly coated with olive oil and roast them in the oven for about 10 minutes. Chop them up and set aside.

When the potatoes finish cooking remove them to a plate lined with paper towels. Add the remaining 1 tbsp. of oil to the skillet and cook the onions, garlic, celery, bell pepper, and corn. Add salt & pepper to taste, and juice the lime and add it to the skillet and cook on low for 5 minutes. Stir well.

Heat a large skillet or griddle and warm up the tortillas on each side, about 5 minutes per side. If you don't do this, they will have a hard, rubbery texture. Warming them helps to soften them.

To assemble the tacos, place some potato on the tortilla, some roasted poblanos, then the veg/lime mixture, and top with scallion, cilantro, and avocado.

Originally published December 16, 2009.

(Image: Kathryn Hill)

Comments (26)

for my taste - a little mexican crema and you're in business

Sounds good. Also, probably a bit better for you than the tater tot tacos at Taco Bell.

This recipe sounds good, but it's not Mexican Tacos de Papa, which are more like mashed potatoes, not cubed and fried. You do dice them, fry them, and then you mash them up. The peppers are traditionally made into a puree sort of sauce, too. You also need some Mexican-style cheese in there. I can't think where on the eastside you ate these. I've seen this version in places like Wisconsin.

Wow. All my favorite things in one place. (Yeah, I might sprinkle on just a wee touch of queso fresco...)

i thought you were going to talk about making the tortillas out of potatoes ...

These look awesome! Do the poblanos get mixed in with the veggies or added to the taco assembly line?

Here's another version of tacos de papa from my Mexican kitchen.

I've made the Taylor's Roasted Potato Tacos with Creamy Dressing recipe since it was posted a few months back. Absolutely delicious and so easy.

i just have to say that those avocadoes in the shot look mouth-wateringly perfect!

Kathryn, you don't tell us what level of heat to use at various stages in the recipe. Do we fry the potatoes on low, medium or high. Sam question for the tortillas on the griddle. Thanks,

They have yummy potato tacos at El Atacor on Figueroa in Cypress Park. But they're nothing like these -- more like mashed potatos in a fried tortilla.

You can get rolled potato tacos at Regalito in the Mission (18th and Valencia). Not a hole in the wall, but pretty tasty too.

This is a staple for me.
I take red potatoes and boil them until cooked through, then drain them and place on a clean dish rag, then smash them with the palm of my hand under the dish towel. Then spread the potatoes on a cookie sheet and add rock salt, chopped white onion and ground pepper, drizzle good olive oil over the potatoes and cook in oven at 400 deg. until crispy. Then use them to make tacos. I learned this technique when I lived in Guanajuato. Make your own fresh salsa YUM.

Bittman did a potato, pablano, and onion taco, video wise about a year ago. Been making them every since, esp. on meatless Mondays.

I know this is late in the game, but I have to mention I've had this with yams in Seattle. SO. GOOD.

I love potato tacos and would eat them in LA as well. I also like to make potato enchiladas with mashed potatoes as the stuffing - so good! i had these for the first time at a place in oakland.

I had a taco party the other night and mixed in some Indian influence. I just love taco parties - so much you can do with it:

http://abcdsofcooking.blogspot.com/2010/02/how-to-party-with-taco.html

um wow

I first had potato tacos at Don Carlos Taco Shop in La Jolla. I know it's double the carbs, but wow, were they good. I'll be trying this recipe.

recycled recipe again?

I hear tell that in San Diego, they make these with french fries.

Papalote will make a version of this for you, if you ask. Though, I don't think the potatoes will be crispy.

Not that it really matters, but this is definitely a repost. I distinctly remember this one because it turned me on to my newest favorite meal. I followed the recipe to the letter the first time around, but I have to say that the veggie mixture, while good, is an unnecessary complication. I've been coating the potatoes in olive or coconut oil and mexican spices and roasting them, then tossing them onto the tortillas with m favorite taco fixin's. It's super easy, yummy, and good for lunch the next day. I've been making these just about once a week for a few months now.

I'm happy to see this reposted!

Reminds me of my favorite splurge back in college in Colorado- The Big City Burrito Potato Burrito....god my eyes roll back into my head just thinking about it.

Think seasoned homefried potatoes, cheese, delicious homemade salsas, and here's the kicker- Ranch dressing on top! Add some carnitas to it and you didn't need to eat for days afterwards.

Definitely not a light meal, but holy satisfaction batman.

There is a real potato taco that they make in Mexico, and it has a unique name, which I forget. But, they chop potatoes into big chunks and boil them (till soft; which means they use the kind of potatoes that naturally get mushy instead of holding their shape). They put these chunks of potato, seasoned just with salt, into small corn tortillas and then fold them over and secure them with toothpicks and drop them into a deep fryer just enough to crisp everything up a little. Then they serve them at room temperature soaked with a ladleful of nice, spicy salsa verde. Vegan heaven on earth.

Tried the posted recipe last night. Was't that impressed. Will look around for other version and maybe try again cause my husband LOVES potatoes.

It wasn't that good as a taco, but I loved the potatos + veg/lime juice topped w/cilantro & more lime in a bowl.

I loved that I was trying a potato taco though...what CAN'T you make into a taco!?!?

You can always just omit certain things and add your own :) I find them quite delicious they have them at taco bell but much more fatty.