Tacos Dorados de Papa Recipe

Ingredients

• Nuetral Oil ((for deep frying the tacos))
• 2 Russet Potatoes
• 2 tablespoon Butter
• 1/2 cup White Onion (diced)
• 1/4 cup Sour Cream
• Salt and Pepper (to taste)
• 12 Corn Tortillas
• 4 Roma Tomatoes
• 1/4 teaspoon Salt (or Garlic Salt)
• Jalapeno ((if you want it spicy))

Instructions

1. 1

   Peel and cut the potatoes into large chunks. Place in a pot of water and bring to a boil. Simmer until potatoes are soft then drain the water.

2. 2

   In a non-stick skillet add butter, then add onions and sauté until translucent.

3. 3

   Add cooked potatoes to the skillet, and mash until smooth.

4. 4

   Turn off the heat, add sour cream, and season with salt and pepper. Taste to make sure the seasoning is good. Remove from heat and allow to cool slightly.

5. 5

   Wash Roma tomatoes and cut slits on the top making an X. Place them into a small pot with water and bring to a boil for 4 minutes or until the skin starts to peel off.

6. 6

   Remove tomatoes from the water and allow them to cool. Peel off the skin and place tomatoes in a blender with salt or garlic salt. If you want the sauce spicy, add a jalapeno here. Blend until smooth and set aside.

7. 7

   Wrap the corn tortillas with a damp paper towel and microwave for about 30 seconds, or until warm.

8. 8

   Place 2 full tablespoons of the mashed potato mixture on each tortilla, fold it in half and gently press down to create a seal. Do not let the potato mixture reach the edge of the tortilla.

9. 9

   Heat a cast iron skillet with oil, enough to cover the tacos at least halfway. Once the oil reaches 350° F. Carefully place a couple of tacos in the oil. Don't overcrowd the pan.

10. 10

    Cook until each side is golden. Remove tacos and allow to drain before serving.

11. 11

    Serve the tacos with tomato salsa and toppings of your choice.