These Crispy Two Potato Tacos are one of my favorite things to eat. I adore Mexican flavours, and I adore potatoes, sweet and white . . . combining the two is a marriage made in Heaven!
They are so very easy to make as well. A bit time consuming as you have to bake your white and sweet potatoes first, in order to make the filling. That's not hard work. It just involves washing them, pricking them and then baking them.
If you don't want to heat up your oven, by all means bake them in the microwave. A large baking potato will take between 7 and 10 minutes depending on how large your potato is. DO prick them also. They will explode if you don't. Trust me on this.
There is an excellent tutorial to be found here.
Sweet Potatoes will not take as long to bake. While your potatoes are baking you can be softening your onions for the filling
Once you have the potatoes baked, skinned and coarsely mashed, this goes really quickly. Just stir in the other ingredients to combine.
Cooking them is really easy also. Just put the filling onto half of each your tortillas which you have already brushed with olive oil on the ousides.
Fold the unfilled half over the filled half and then pan grill on both sides until toasty and heated through. It is such a simple thing. I keep them warm in a low oven until I have them all done.
On this particular day I serve them with Green salsa and sour cream, which was really really tasty. You can serve them with whatever you enjoy most with your tacos however.
I just adore these. They are crisp on the outsides, soft, cheesy and spicy on the insides and whatever topping or accompaniment you choose to enjoy with them just makes what's already delicious even tastier. Guacamole is very good. Just saying!
Two Potato Tacos
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Yield: 4Author: Marie Raynerprep time: 5 Mcook time: 1 H & 30 Mtotal time: 1 H & 35 MThese tacos are fabulously tasty, with both white and sweet potatoes, and plenty of zip! Serve hot with your favorite taco accompaniments for a real taste treat!
Ingredients:
For the Filling:- 1 large Sweet Potato
- 2 baking potatoes
- 1 head of garlic
- 1 tsp olive oil
- 1 medium onion, peeled and chopped
- 1 TBS butter
- 1 tsp ground cumin
- 1 tsp oregano flakes
- 1 tsp coriander flakes
- 1/2 tsp smoked paprika
- 2 tsp chipotle chilies in adobe sauce
- 1 tsp balsamic vinegar
- salt and black pepper to taste
- 1/2 cup of cheddar cheese grated, I use strong (60g)
- 1/2 cup of jack cheese grated (65g)
- Olive oil
- 8 corn and wheat tortillas (six inch size)
- Your choice of taco garnishes (chopped tomatoes, shredded lettuce, salsa, sour cream, olives, chopped onion, etc.)
Instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Wash the potatoes well and prick with a fork. Place on a baking tray. Cut the top off of the head of garlic. Put it onto a square of foil. Drizzle with the olive oil and wrap the foil up over it, twisting it closed. Place onto the baking tray with the potatoes. Put the tray into the oven and roast until the potatoes are fork tender. Check the garlic after about 25 to 30 minutes. Remove if it is done. It should take approximately 1 hour to bake the potatoes. Remove from the oven and let cool until you can handle them.
- Melt the butter in a large skillet. Add the onion and cook, stirring frequently, until tender. Scoop the flesh from the sweet and baking potatoes into a bowl. Add the cooked onion, cumin, oregano, coriander, smoked paprika, chipotle chilies and balsamic vinegar. Mash coarsely to combine well. Season to taste with salt and pepper. Stir in the cheeses.
- Lay out the tortillas. Divide the filling amongst them spreading it out onto one half only of each. Fold the other half over to cover and form a taco. Brush both sides with olive oil. Wipe the skillet clean and then reheat over medium heat. Cook two tacos at a time until golden brown on each side and the filling is heated through and the cheese has melted. Keep warm while you cook the remaining tacos.
- Serve hot with your choice of taco garnishes. Enjoy!
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