Rated 5.0 stars by 1 users
Entree
Mexican
18-20
10 minutes
25 minutes
Deliciously crispy potato tacos made with Melissa’s Dutch Yellow® and Dutch Red® potatoes, zesty hatch peppers, melty jack cheese, and savory soyrizo—all fried to golden perfection and ready in just 35 minutes. A bold, plant‑forward take on classic Mexican American tacos
¾ pound Melissa’s Dutch Yellow® Potatoes
¾ pound Melissa’s Dutch Red® Potatoes
1 tablespoon Kosher Salt
4 Melissa’s Hatch Peppers – roasted; peeled; seeded; diced small
1 cup Shredded Jack Cheese
1 package Melissa’s Soyrizo
18-20 Small Corn Tortillas
Canola Oil for Frying
Place the potatoes into a pot and cover with water. Bring to a boil and add the salt. Cook until fork-tender, about 15 minutes. Drain them and mash in a bowl.
Add the peppers, cheese, and soyrizo and mix well. Warm the tortillas on the stove burner or in the microwave to make them pliable. Place a tortilla on a flat surface. Place some of the potato mixture on the lower half of the tortilla and fold the other half over that. Secure it with a toothpick. Repeat for the remaining tacos.
Heat the oil in a high-sided frying pan. Fry the tacos until golden brown, about 5 minutes. Serve with your favorite condiments.
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