Updated: Apr 4, 2019
12 corn tortillas, preferably fresh, look for uncooked ones in the deli section 2 large Idaho Russet or sweet potatoes, peeled and diced into small pieces 1 red or green pepper, diced into small pieces ½ small onion diced into small pieces 1 clove garlic, diced sea salt and freshly cracked black pepper 1 tablespoon dried, crushed Mexican oregano 1 small can fire-roasted diced Anaheim chilies EVOO (extra virgin olive oil) Toothpicks
Fresh Salsa (see recipe) Diced tomatoes Finely shredded lettuce Diced guacamole
Heat about ¼ cup EVOO in a large skillet/frying pan. Add the diced potatoes, diced onion, and diced garlic and diced Anaheim chilies. Season with salt, pepper and the crushed oregano. Cook stirring and scraping the bottom of the pan frequently, until the potatoes are cooked and crispy (all the vegetables will be soft).
While the potatoes are cooking, heat the tortillas in batches on a griddle just until the y are soft, but not overdone (not crispy). Fill each soft corn tortilla with about ¼ cup of the potato mixture. Fold the tortilla in half, and thread the edges with 2 or three toothpicks, lengthwise. In another skillet, heat about ½ cup EVOO until it is hot but not smoking. Working quickly, fry about 1/3 of the tacos at a time. Keep watching them and fry until crispy, turning once. Place them on a large platter lined with paper towels. Remove the toothpicks (careful, the filling will be steaming). Add the toppings and serve immediately while hot. Serve with stewed pinto or Santa Maria pink beans and Spanish rice (see recipes).
Makes 12 tacos, serves 4 to 6 people