Chef Tom Fraker
“Colima Style” Potato Tacos
“Colima Style” Potato Tacos
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
12 tacos
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
-
1 ½ pounds Melissa’s Peewee Dutch Yellow® Potatoes
-
2 Melissa’s Fresh Serrano Peppers – halved lengthwise
-
6 cloves Melissa’s Peeled Garlic
-
1 teaspoon Kosher Salt
-
12 Corn Tortillas
-
Canola Oil for Frying
-
¼ head Green Cabbage – shredded
-
¼ head Red Cabbage – shredded
-
½ Melissa’s Perfect Sweet Onion – thinly sliced
-
2 Carrots – julienned
-
1 Melissa’s Serrano Pepper – minced
-
2 tablespoons chopped Fresh Cilantro
-
1 Lime – juiced
-
1 Orange – juiced
-
2 tablespoons Seasoned Rice Vinegar
For the Slaw
Directions
In a large pot, add the potatoes, Serrano peppers and the garlic. Add water to cover by about 1-inch. Bring to a boil and stir in the salt. Lower the heat to medium and simmer for 15 minutes or until the potatoes soft.
While the potatoes cook, make the slaw. Place all of the slaw ingredients into a bowl, mix well and refrigerate.
When the potatoes are cooked, mash them with the peppers and garlic.
To make the tacos, place some of the potato filling into the center of a corn tortilla and fold it in half. Secure it with a toothpick. Repeat for the remaining tortillas.
Heat the canola oil in a high-sided pan and fry the tacos, in batches, until golden brown and crispy, about 5 minutes. Repeat for the remaining tacos. Serve with the slaw.
Filed in:
Cilantro,
Entree,
Heirloom Navel Oranges,
Organic Carrots,
Organic Green Cabbage,
Organic Limes,
Peeled Garlic,
Peewee Dutch Yellow® Potatoes,
Perfect Sweet Onions,
Serrano Peppers,
Tacos,
“Colima Style” Potato Tacos
