Crispy Tacos de Papa: The Ultimate Guide

Imagine biting into a perfectly crisp taco, the tortilla shattering just so, giving way to a creamy, savory potato filling. That’s the magic of Tacos de Papa, a beloved Mexican street food. These crispy potato tacos are simple, satisfying, and endlessly customizable. This recipe will guide you through making authentic Tacos de Papa at home, complete with a unique flavor twist and essential tips for achieving maximum crispiness and preventing those pesky unfolding issues during frying. Get ready for a culinary adventure!

Why You’ll Love This Recipe

This recipe for Tacos de Papa takes the classic to a whole new level. The secret? A simple yet transformative twist that will have everyone asking for more.

Savory Umami Boost: I’ve added a touch of cumin and nutritional yeast to the mashed potato filling. The cumin lends warmth and depth, while the nutritional yeast delivers a cheesy, umami flavor that perfectly complements the potatoes without being overpowering.

Taste and Texture Perfection: You’ll experience a delightful contrast between the crispy golden-brown tortilla and the smooth, savory, umami-rich potato filling. It’s a texture and flavor explosion in every bite!

Family-Friendly and Budget-Friendly: These Tacos de Papa are incredibly easy to make with simple, inexpensive ingredients, making them a perfect meal for the whole family. Plus, they’re a satisfying vegetarian option for meatless Mondays or any day of the week.

Ingredients Needed

• 4 Russet potatoes (a little under 2 pounds, peeled and rinsed)
• 1 quart water (or enough to cover potatoes)
• 4 tablespoons butter (unsalted)
• ½ cup heavy cream
• ½ cup milk
• 1 tablespoon Diamond Crystal Kosher Salt (plus more, or to taste)
• 1 teaspoon black pepper (or to taste)
• ½ cup oil (more if necessary; I prefer safflower oil for frying)
• 16 corn tortillas
• ½ head lettuce (shredded)
• 2 large tomatoes (diced)
• Spicy Red Salsa with Chile Japonés

Ingredient Notes & Substitutions

Potato Types: I recommend Russet potatoes for their fluffy texture when mashed. However, Yukon Gold potatoes are a great alternative if you prefer a creamier consistency. For more in-depth information, check out this article on potato types.

Dairy Options: To make these Tacos de Papa vegan, simply substitute plant-based butter, cream, and milk. There are many delicious dairy-free alternatives available these days! Explore more Dietary adaptations (vegan, gluten-free).

Oil Type: I prefer safflower oil for frying because it has a high smoke point and a neutral flavor, allowing the taste of the tacos to shine through. Canola or vegetable oil also work well. Learn more about Frying (oil type, temperature).

Salt: I find that Diamond Crystal Kosher Salt provides the best flavor, but any kosher salt will do. Be sure to adjust the amount to your taste preferences.

How to Make Tacos de Papa

Step 1: Prepare Potatoes

Bring 1 quart of water to a boil over medium-high heat. The water should be bubbling gently, and you’ll soon start to notice the comforting aroma of cooking potatoes. Add the peeled and rinsed potatoes and cook for 15-25 minutes, or until they are soft enough to pierce all the way through with a fork. Be careful not to overcook them; they should be tender but not falling apart. Once cooked, strain out the water.

Expert Tip: To prevent the potatoes from turning brown, soak them in cold water immediately after peeling and keep them submerged until ready to use.

Step 2: Season and Mash Potatoes

Over low heat, mash the cooked potatoes with 4 tablespoons of unsalted butter, ½ cup of heavy cream, ½ cup of milk, 1 tablespoon of Diamond Crystal Kosher Salt, and 1 teaspoon of black pepper. This is where the magic happens! As you mash, you’ll notice the creamy texture and the savory aroma filling your kitchen. Now, for the secret ingredients: stir in 1/2 teaspoon of ground cumin and 1 teaspoon of nutritional yeast. Taste the mixture and adjust the seasoning as needed. It should be flavorful and slightly salty.

Speaking of flavor, for another creamy and flavorful potato dish, you might like this creamy vegan potato soup with roasted garlic.

Pro Tip: It may seem like you’ve added too much liquid at first, but keep mashing – the heavy cream, milk, and butter will be absorbed into the potatoes, creating a perfectly smooth and creamy filling.

Step 3: Fry Tacos

Warm Tortillas

Warm the corn tortillas, 4 at a time, over a comal (flat griddle) or wrap them in a clean dish towel and heat in the microwave for approximately 30-45 seconds, or until they become soft and malleable. This step is crucial for preventing the tortillas from cracking during frying.

Assemble Tacos

Working in batches, add a generous spoonful of the potato mixture to each tortilla and fold it in half, forming a taco shape.

Fry Until Golden Brown

Prepare a frying pan with ½ cup of oil over medium-high heat. Carefully place the assembled tacos into the hot oil. The oil should be very hot, and the tortilla should sizzle immediately upon contact. Use tongs to hold the top side of each taco down for a few seconds to prevent it from unfolding. Fry for about 1 to 2 minutes per side, until golden brown and crispy. Drain the excess oil by placing the cooked tacos on a plate lined with a paper towel. Continue this process until all the tacos have been fried to golden perfection. The sizzling sound and the golden-brown color are your cues for perfectly fried Tacos de Papa!

Expert Tip: Warming the tortillas on a comal or in a clean kitchen towel in the microwave before frying prevents them from breaking.

Step 4: Serve and Enjoy

Garnish your crispy Tacos de Papa with shredded lettuce, diced tomatoes, and a generous dollop of your favorite salsa or hot sauce. The included recipe for Spicy Red Salsa with Chile Japonés is an excellent choice.

For a lighter, fresher salsa option, consider serving these tacos with gazpacho.

Expert Tip: Only garnish the tacos that will be eaten immediately, so that leftovers can be stored and reheated without becoming soggy.

How to Prevent Tacos from Unfolding While Frying

One of the biggest challenges when making Tacos de Papa is preventing them from unfolding in the hot oil. Here’s how to ensure your tacos stay perfectly folded and crispy.

Tacos unfold primarily because the tortillas aren’t pliable enough, or there’s too much filling. By addressing these factors, you can achieve perfectly shaped tacos every time.

Tortilla Warmth: Ensure that your tortillas are properly warmed before filling. This makes them more flexible and less likely to crack or unfold.

Filling Amount: Avoid overfilling the tacos. Too much filling can cause the tortillas to burst open.

Initial Press: Immediately after placing the taco in the hot oil, use tongs to gently press down on the folded edge for a few seconds. This helps to seal the taco and prevent it from unfolding.

Oil Temperature: Make sure the oil is hot enough. The tortilla should sizzle immediately upon contact. If the oil is not hot enough, the tacos will absorb too much oil and become soggy, increasing the chance of them falling apart.

Fry One at a Time: Especially when you are beginning, fry the tacos one at a time. This allows you to give each taco your full attention.

Alternative Cooking Methods: Air Frying and Baking

If you’re looking for a healthier alternative to deep frying, you can also air fry or bake your Tacos de Papa.

Air Frying

Preheat your air fryer to 400°F (200°C). Lightly spray the tacos with oil and place them in the air fryer basket in a single layer. Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy. Air frying offers the benefit of using significantly less oil, resulting in a healthier version of this classic dish.

Baking

Preheat your oven to 400°F (200°C). Lightly spray the tacos with oil and arrange them on a baking sheet in a single layer. Bake for 10-12 minutes, flipping halfway through, until golden brown and crispy. Baking is a great hands-off method, especially when making large batches of Tacos de Papa.

Pro Tips & Troubleshooting

Pro Tips

• Use a potato ricer for extra smooth mashed potatoes.
• Season the potatoes generously for the best flavor.
• Don’t overcrowd the pan when frying the tacos.
• Use tongs to flip the tacos gently and avoid tearing the tortillas.
• Have all your toppings and salsa ready before you start frying.
• Make the potato mixture a day ahead to save time.
• Warm tortillas right before frying to avoid them drying out.
• Add spice to your potatoes by blending a chopped chipotle pepper in adobo sauce or roasted poblano pepper with milk before adding it to potatoes.

Common Mistakes to Avoid

• Overcooking the potatoes (they’ll become waterlogged).
• Not seasoning the potatoes enough.
• Using cold tortillas (they’ll crack and break).
• Overfilling the tacos (they’ll be difficult to fry and might burst).
• Frying in oil that isn’t hot enough (the tacos will be soggy).
• Not draining the tacos properly after frying (they’ll be greasy).
• Letting the tacos sit too long before serving (they’ll lose their crispness).

Serving & Storage

Serving Ideas

Serve your crispy Tacos de Papa with a variety of salsas, such as salsa roja, salsa verde, or guacamole salsa. The included recipe for Spicy Red Salsa with Chile Japonés is a perfect complement. For side dishes, consider Mexican rice, refried beans, or a simple salad. Offer a variety of toppings like shredded lettuce, diced tomatoes, chopped onions, and crumbled cheese. To complete the meal, serve with refreshing aguas frescas, Mexican beer, or margaritas.

Alternatively, why not compliment this meal with a 7-layer salad with toasted pecan?

Storage and Make-Ahead

To store leftover tacos, keep them separate from the toppings to maintain their crispness. Reheat in a preheated oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispness. The potato mixture can be made a day or two in advance and stored in the refrigerator. This makes meal preparation even easier!

Conclusion

This recipe for Tacos de Papa is a delightful twist on a classic Mexican favorite. The addition of cumin and nutritional yeast elevates the savory flavor, creating a truly unforgettable culinary experience. With these easy-to-follow instructions and helpful tips, you’ll be making crispy, delicious Tacos de Papa in no time. Don’t be afraid to customize with your favorite toppings, spices, and salsas. Enjoy!

Go ahead, try this recipe, and share your creations. I can’t wait to see what you make!

FAQ

Question 1: What are tacos dorados de papa?

Answer: They are crispy, fried potato tacos, a popular Mexican street food. If you’re curious to learn more about their cultural significance, check out this article on the history of the taco.

Question 2: Are tacos de papa vegetarian and gluten-free?

Answer: Yes, when made with corn tortillas and without meat products, they are both vegetarian and gluten-free. For a vegan option, use dairy-free substitutes.

Question 3: What are some popular toppings and salsas for tacos de papa?

Answer: Common toppings include lettuce, tomato, onion, and cheese. Popular salsas are salsa roja, salsa verde, and guacamole salsa.

Question 4: Can I use leftover mashed potatoes for this recipe?

Answer: Yes, leftover mashed potatoes can be used. Adjust seasonings as needed to achieve the desired flavor.

Question 5: How can I store and reheat tacos de papa to maintain their crispness?

Answer: Store tacos separately from toppings. Reheat in a preheated oven at 350°F (175°C) or in an air fryer at 350°F (175°C) for 5-7 minutes for best results.

Question 6: How can I make these tacos healthier?

Answer: Bake or air fry instead of deep frying. Use less oil. Load up on fresh toppings like lettuce, tomatoes and onions.