Potato Tacos
Source of Recipe
Misheila
List of Ingredients
12 corn tortillas - softened in hot oil and drained
2/3 cup sour cream
1 cup tomato sauce
1 1/2 cups shredded lettuce chopped
fresh jalapenos or chili pepper of choice
3/4 lb. cooked red or white potatoes - unpeeled and chopped fine
1 cup tomatoes - chopped
1/2 medium onion - chopped
3/4 cup monterey jack cheese - grated
1/2 tsp salt
spicy salsa - warmed
Recipe
In a large bowl, mix the potatoes, onion, peppers, and salt. Fill each tortilla with about two Tbsp of the mixture and secure with toothpicks. Heat oil - hot enough for frying. If the temp- erature is not hot enough, the tortillas will absorb too much oil. Fry tacos until golden brown in 1/4 inch of oil, being careful not to get oil into the filling. Drain well. Serve immediately with salsa, sour cream, lettuce, tomatoes, and extra hot peppers.
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