TACOS DORADOS| DE PAPA Y QUESO| POTATOE AND CHEESE CRUNCHY TACOS

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with less fat.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers offer a milder heat.

Peel and cut 3 potatoes into small pieces.

Boil the potatoes until super soft.

Add butter to the hot potatoes to melt.

Season the potatoes with chicken bouillon for flavor.

Mash the potatoes until smooth and velvety.

Prepare tortillas by warming them slightly.

Add mozzarella cheese to the potato mixture for extra cheesiness.

Heat a medium-high skillet and add reused oil for frying.

Test the oil temperature with the tip of a taco to ensure it's hot enough.

Spoon the potato and cheese mixture onto one half of a tortilla and fold it over to create a taco.

Fry the taco in the skillet for 2 minutes on each side until the shell is crispy and cheese is oozing out.

Remove the taco from the skillet and drain on paper towels.

Plate the tacos with chopped iceberg lettuce, sour cream, and salsa.

Top the tacos with shredded Mexican cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens