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“These tacos are so good that you just keep eating them, not realizing how many you’ve had!
They are great to make when you have a cup of two of leftover mashed potatoes. My mother taught us never to throw anything away…you can always prepare something with leftovers.”
Makes 8 Tacos
2 potatoes, peeled and quartered
½ teaspoon salt, plus more to taste
¼ cup evaporated milk
2 tablespoons butter, at room temperature
White pepper, to taste
1 ancho chile
½ cup water
1 tablespoon vegetable oil, plus more for frying
8 corn tortillas, homemade or store bought
Put the potatoes in a large pot and add water to cover by 2-to-3 inches. Add the ½ teaspoon salt and bring to a boil. Cook until the potatoes are tender, about 15-minutes.
Drain the potatoes and return them to the pot. Add the evaporated milk and the butter and season with salt and white pepper. Using a handheld mixer, beat until light and fluffy. Set aside.
Cut the chile in half and remove and discard the seeds and stem. Put the chile in a small saucepan, add water to cover by 2-inches, and bring to a boil. Cook for five minutes, drain, and let cool. Remove the loosened skin from the chile and put the halves in a blender. Add the ½ cup water, season with salt, and blend for thirty seconds to a puree.
Heat the one tablespoon oil in a small skillet over medium-high heat. Add the chile puree, reduce the heat to low, and cook for five minutes. Remove from the heat.
Pour one-inch of oil into a large, deep skillet and heat over medium-high heat until very hot. Using tongs, dip the tortillas one-at-a-time in the hot oil for 5-to-10-seconds. Transfer to paper towels to drain.
Spread some chile puree over the tortillas. Spoon some potato mixture to one side of each tortilla, diving it evenly among all of them, then fold the other half of the tortilla over the potato mixture. Brush the remaining puree over the outside of the tortillas.
Heat a griddle or large skillet over medium heat until hot. Working in batches, place the tacos on the griddle and cook, turning once, until crispy 1-to-2 minutes on each side. Serve immediately.
This recipe first appeared in “Los Barrios Family Cookbook” (Villard Books/2002) and is available for purchase here.
Learn about Diana Barrios-Trevino.