Three-Cheese Potato Tacos
This recipe is way over due. I have several girlfriends who over the years have come to love and look forward to my three-cheese potato tacos and were very disappointed that we didn’t include the recipe in our cookbook. Sorry for the delay girls, but alas here it is. The new and improved mashed potato tacos to include, sharp cheddar, Parmesan, and Monterrey Jack cheese. Now you can make them at home with this simple recipe.
This is not an old family recipe handed down; it doesn’t include a secret ingredient. This honest to goodness recipe came about one year after Thanksgiving when I made too many mashed potatoes. I know that’s probably never happened to any of you but it happens to me all the time. It’s really hard for me to gage how many potatoes to make for a meal, to this day I still make too many. Now I just look forward to the idea that left over mashed potatoes always leads to potato tacos.
I don’t have to wait until I make too many mashed potatoes to make potato tacos, sometimes I intentionally set out to make these ooey gooey-licious three-cheese tacos. Over the years I have played around with a variety of spices and cheeses, but this is the recipe my kids rant and rave over and the tacos my dear friends ask me to make for them time and time again. After taking his first bite at dinner the other night my son said, “Mom these aren’t good.” I gave him the big eyes and raised eyebrows and after seeing my reaction he quickly said, “These are THE BEST!!” He even sang a little, “Oh y-e-ah, oh y-e-ah!” The rest of my family quickly laughed and agreed. I just grinned while he sang and I took it all in.
I was quickly reminded of my girlfriends, several years ago, who first experienced these warm, creamy, ooey-gooey potatoes, neatly tucked inside a lightly-fried crunchy corn tortilla–they too loved them as much as my hubby and kids. I usually serve these with a side of rice, frijoles de la olla, or sometimes I forgo the rice and serve with some thinly sliced iceberg lettuce. A large pitcher of our Agua de Jamaica (Hibiscus Tea) compliments the tacos well. If you want to give your Jamaica a splash of tequila you can always make a pitcher of our Hibiscus Margaritas.
The best part for me is watching everyone take so much joy in savoring every bite while I secretly delight in knowing that this has to be one of the easiest meals known to man, and yet enjoyed with so much gusto. Go figure. Without further ado, here is my semi-famous, three-cheese potato tacos topped with my grandma’s famous Salsa Casera (salsa recipe is in the Muy Bueno cookbook).
Have you ever had potato tacos?
Three-Cheese Potato Tacos
Yield: Makes 10 to 12 tacos
4 cups Yukon or Russet potatoes, peeled and quartered
2 tablespoons salt, divided
4 tablespoons butter (unsalted)
½ cup milk
2 garlic, minced (optional)
¼ cup sharp cheddar cheese, shredded
1/8 cup finely grated Parmesan cheese
1 cup canola oil, for frying tacos
12 corn tortillas
2 cups Monterey Jack cheese, shredded
Place the potatoes and 1 tablespoon of salt in a large pot of water and boil over high heat. Lower the heat to medium and continue to boil until potatoes are soft when pierced with a fork, about 15 to 20 minutes.
Strain potatoes and put back into the pot. Add butter, milk, 1 tablespoon salt, and garlic (optional). Using a potato masher, mash the potatoes. Mix well until all the ingredients are well combined and potatoes have a whipped consistency. Salt to taste.
Add cheddar and Parmesan cheeses and mix until well combined.
Heat corn tortillas in the microwave for about 2 minutes, just until soft and pliable or on a hot griddle to prevent cracking. Lay tortilla flat and fill half with about 1 tablespoon of the mashed potatoes. Fold in half. Continue until all the tortillas have been filled.
Meanwhile heat the canola oil in a frying pan until very hot. Test oil by dipping an edge of the tortilla in the oil, if it sizzles it’s ready for the tacos.
Using a pair of tongs, carefully place about 3 to 4 tacos into the hot oil. If available, cover with a splatter screen to avoid the hot oil from splattering you. Fry for about 2 minutes, just until tortilla looks crunchy, turn over and fry the other side.
Remove tacos from the oil and place, upside down on a paper-towel lined plate, allowing any excess oil to drip from the potatoes. Continue to fry the rest of the tacos. As soon as you are able to handle the tacos, open each one and drop about 1 tablespoon of Monterey Jack cheese and salsa of choice along the hot potato, careful not to open the tacos too wide or they will break open.
Written by Veronica / Photos by Veronica