Starters
Crispy Potato Tacos
Crunchy tacos filled with potato, lettuce, cream and cheese.
VegetarianGluten-free
Ingredients
- 400 g cooked, mashed potato
- 12 corn tortillas
- 1/4 onion
- 1 garlic clove
- Oil for frying
- 2 cups shredded lettuce
- 100 g crema (Mexican sour cream)
- 100 g queso fresco
- Red salsa to taste
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Chop the onion and garlic 3 sec/speed 5 and sauté 3 min/120°C/spoon speed.
- Add the mashed potato, mix 20 sec/reverse/speed 3 and adjust the salt.
- Fill the tortillas with the potato mash, roll up and secure with a toothpick.
- Fry the tacos in hot oil until golden and drain on paper.
- Serve with lettuce, crema, queso fresco and red salsa.
Tips
- Warm the tortillas slightly before rolling so they don't crack.
- Drain the tacos well on paper so they stay crispy.
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