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Tacos de Papa
[Photographs: J. Kenji Lopez-Alt]
About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments
Tacos de Papa
About This Recipe
| This recipe appears in: | How To Make Tortillas |
Ingredients
- 2 pounds russet potatoes, peeled and cut into 1/4-inch cubes
- Kosher salt
- 2 tablespoons olive oil
- 1 large yellow onion, finely sliced
- 2 cloves garlic, minced on a microplane
- 1 pickled jalapeño, finely chopped (fresh can be substituted)
- 2 whole canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons of sauce from the can
- 2 tablespoons drained capers, finely chopped
- 1/4 cup Mexican crema or 1/3 cup sour cream thinned with 1 tablespoon milk
- Finely sliced scallions
- Crumbled cotija cheese
- Lime wedges
- Salsa of your choice
- 24 fresh tortillas, kept warm in a clean dish towel
Procedures
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1
Place potatoes and 1 tablespoon salt in a medium saucepan and cover with water by 1-inch. Bring to a boil over high heat. Reduce to a simmer and simmer until potatoes fully tender and just starting to break down, about 5 minutes. Drain and transfer to a medium bowl.
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2
Meanwhile, add oil, onion, and garlic to a heavy-bottomed 12-inch skillet and cook over medium heat, stirring occasionally, until onions and garlic are fully softened but have not taken on any color, about 6 minutes. Add pickled jalapeño, chopped chipotles, and adobo sauce. Cook, stirring constantly, until sauce begins to fry, about 1 minute. Add potatoes, capers, and cream and stir to combine, mashing potatoes slightly. Season to taste with salt and transfer to serving bowl.
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3
To serve, bring potato mixture, scallions, cotija, salsa, lime wedges, and hot tortillas to the table. Each taco should be made by stacking two tortillas, adding a small amount of the potato mixture, and topping as desired.
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