Fried Potato Taco


  • 2 1/2 pounds potatoes (I’m using russet)
  • 20-25 grande tortillas
  • oil (1 cup and 4 tablespoons)
  • 10 oz queso fresco
  • 1/4 cup flour
  • 3 tomatoes
  • 1/2 onion
  • 4 garlic cloves
  • salt
  • 1/2 tablespoon oregano
  • 1/2 teaspoon cumin
  • 10 stems cilantro
  • 1 teaspoon chicken bouillon
  • optional toppings: crema, cabbage, tomatoes, radish


  1. Preheat 2L of water in a large pot and a small saucepan with water and bring to a boil
  2. Clean and remove the stem and seeds from the california peppers
  3. Turn the flame off the small pot and place your peppers in the water to hydrate
  4. In the meantime peel and cut your potatoes into quarters
  5. Add 2 teaspoons of salt to the large pot and the potatoes and cook for about 15 minutes or until fork tender
  6. Add the 1 tomato, 1/4 onion, 2 garlic cloves, 1/2 table spoon oregano, 1/2 teaspoon cumin, 1 teaspoon salt to a blender and blend
  7. In a small saucepan add 2 tablespoons oil and cook the blended sauce for 6 minutes
  8. Once the potatoes are done cooking strain them and smash them in a large bowl
  9. Add the sauce, queso fresco, and 1/4 cup flour to the potatoes and mix to combine
  10. In the same blender previously used (without cleaning the blender) add 2 tomatoes, 2 garlic cloves, 1/4 onion, 1 teaspoon chicken bouillon and 1 cup of water. Blend. This is the topping salsa.
  11. Chop 10 stems of cilantro into small pieces
  12. In a small saucepan add 2 tablespoons of oil and cook the watery blended sauce for about 10 minutes. After 10 minutes turn off the heat and stir in the cilantro
  13. Preheat the tortillas (you’ll need about 25)
  14. Fill the center of the tortillas with the potato mix. Fold in half and seal the edges
  15. Preheat a small saucepan with 1 cup of frying oil and fry the tacos on both sides until golden brown.
  16. Prepare your toppings (shredded cabbage, diced tomatoes, radish, crema avocado, etc)
  17. Serve and enjoy.