Serious Eats: Recipes

Potato Tacos with Avocado and Tomatillo Salsa

My favorite potato tacos are nothing more than plain mashed potatoes stuffed into a tortilla and then fried. That's the way I encountered them at El Atacor in Los Angeles, and the way I crave them to this day. It's all about how the crispy tortillas give way to the creamy potatoes. The thin guacamole and lettuce are just icing on the cake.

Now, I know I already wrote about some rather serious potato taquitos from Diana Kennedy, which look kind of similar. That recipe is still amazing, and the fresh masa adds a whole level of deliciousness, but if you're in a hurry, this might be the way to go.

Inelegant and messy, these are littered with crema and guacamole. This recipe also happens to come from Kennedy, but this time from The Essential Cuisines of Mexico.

They're are also pretty easy. Just cook some potatoes, mash them up with cheese and salt, then stuff them into tortillas. The only difficult part comes from frying them. You need to secure the tacos with a toothpick to keep them from opening up while cooking. But sometimes the toothpick doesn't want to stay. I found it was best to thread the toothpick through the tortilla twice to properly secure it. Luckily, they only have to fry for a few seconds on each side to come out perfect. Just remember to remove the toothpicks before you eat!

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