Wednesday, February 1, 2012

Super Bowl Sunday Recipes: Potato Tacos with Avocado and Tomatillo Salsa


yield: 4 people , active time 30 minutes, total time 45 minutes
  • Avocado and Tomatillo Salsa
  • 2 avocados
  • 4 medium tomatillos, husked, rinsed, and quartered
  • 1 large garlic clove, quartered
  • 1 jalapeno, stemmed, seeded, and chopped
  • ½ cup cilantro leaves, chopped
  • ½ teaspoon salt
  • Potato Tacos
  • 1 pound Yukon Gold potatoes, peeled, chopped into ½-inch pieces
  • 4 ounces queso fresco, divided, crumbled
  • salt and black pepper
  • 12 corn tortillas
  • ¼ cup vegetable oil
  • ½ cup Mexican crema, or sour cream
  • 1 ½ cups iceberg lettuce, shredded


  1. For the Avocado Salsa: Cut avocados in half lengthwise, and remove large seeds. Scoop out flesh and place in blender along with tomatillos, garlic, chiles, cilantro, ¼ cup water, and salt. Process until it is a coarse puree. Set aside. The avocado sauce won’t turn brown because of the tomatillos.

  2. For the Potato Tacos: Bring large pot of water to boil over high heat. Add potatoes and cook until tender, about 10 minutes. Drain in a colander. Mash the potato in large bowl, or pass through potato ricer. Mix in half of the queso fresco. Season mixture with salt and pepper to taste.

  3. Spoon two tablespoons of potato mixture into each tortilla. Fold each over, and secure each with one tooth pick, weaving in and out to keep each in a “U” shape.

  4. Pour oil into large 10-inch cast iron pan set over medium-high heat. When oil is shimmering, add enough tacos as will fit in a single layer, probably three. Cook until crisp and golden on each side, about 30 seconds for each, flipping with pair of tongs. When done, remove tacos, draining as much oil as you can. Place on paper towels and repeat process until all tacos are cooked.

  5. Serve tacos with salsa, crema, and lettuce.

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