Papas Tacos with Potatoes
Chef Justin Carlisle’s wife has childhood memories of Monterrey, Mexico, where potato tacos were always being made by her grandmother, mother and the taco carts in the street. He tried to bring those memories to the menu of his taco shop by creating a simple, six-ingredient nostalgic taco that’s also a vegetarian option. It has a kick of spice but is friendly to those who prefer less heat in their Mexican food.
3 lb. red potatoes, peeled and diced
1250 g. Roma tomatoes
520 g. Spanish-style tomato sauce
75 g. tomato powder
50 g. onion powder
50 g. chipotle powder
12 corn or flour tortillas, warmed
- Bring large pot of salted water to boil over high heat. Add potatoes; boil until tender but still holding their shape.
- Drain potatoes and transfer to a large pot. Add tomatoes and tomato sauce to pot to barely cover all the potatoes. Stir in tomato powder, onion powder and chipotle powder; bring to a boil, stirring occasionally, until flavors blend.
- Serve potato filling in warmed corn or flour tortillas; garnish as desired.
Photo courtesy of Idaho Potato Commission