Mashed Potato Tacos with Red Salsa

Doblados de Papas

In the state of Puebla, a quick mashed potato taco is typical street food that's economical, filling, and nourishing. Add red salsa for a simple tortilla snack. My friend, Chef Ricardo Muñoz Zurita shared this tasty, easy recipe.

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Ingredients

Makes 4 snacks

▢ Fresh Salsa Mexicana or purchased
▢ 2 medium 1⁄2-pound potatoes, peeled and sliced
▢ 2 tablespoons olive oil or unsalted butter
▢ ½ teaspoon salt or to taste
▢ 4 corn tortillas
▢ 2 teaspoons vegetable oil or lard

Instructions

Prepare the salsa if using homemade.
Then, in a saucepan, cook the potatoes in water to cover until soft, 8 to 10 minutes.
Drain and mash with oil, or butter, and season with salt.
Soften corn tortillas in a hot dry skillet until limp, 10 to 12 seconds.
Fill each with about 3 tablespoons of mashed potatoes and fold in half.
Brush the outside of each taco with oil.
Put in a hot skillet and cook the tacos, turning, until just starting to brown, but still pliable.
Serve with fresh salsa.

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Course; Taco's

Cuisine; Mexican