질문하기
Corn tortillas filled with seasoned mashed potatoes, rolled and fried until golden and crunchy. These vegetarian tacos are a beloved family snack topped with lettuce, crema, and salsa.
Peel and chop potatoes into chunks. Place in a pot with water and bring to a boil over medium-high heat. Cook until potatoes are fork-tender, about 15 minutes.
Drain the potatoes thoroughly, then mash them while still hot. Stir in salt, pepper, and garlic powder until smooth and well-seasoned. Allow the mashed potatoes to cool slightly for easier handling.
Warm the corn tortillas: wrap them in a damp kitchen towel and microwave for 1 minute, or heat them on a skillet until pliable to prevent cracking.
Spoon the mashed potato mixture (about 2 heaping tablespoons per tortilla) onto the lower third of each tortilla. Roll tightly into cigar shapes and secure with a toothpick if desired.
Heat vegetable oil in a deep skillet or frying pan over medium-high heat (350°F). Carefully place the rolled tacos seam-side down in batches, frying until golden and crispy (about 2–3 minutes per side). Drain fried tacos on a paper towel–lined plate.
To serve, remove toothpicks and top each taco with shredded lettuce, drizzled Mexican crema, and salsa.
