Tacos de Papa
These authentic tacos de papa are filled with creamy seasoned mashed potatoes, folded into corn tortillas, and fried until perfectly crispy. Finished with fresh lettuce, queso fresco, Mexican crema, and salsa, they're one of Mexico's most beloved comfort foods.
Ingredients
- Potato Filling
- 2 pounds russet potatoes peeled and cubed
- 2 tablespoons unsalted butter
- ½ cup white onion finely diced
- 2 garlic cloves minced
- ¼ cup whole milk
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt plus more for boiling potatoes
- ½ teaspoon black pepper
- Tacos
- 12 corn tortillas
- ½ –¾ cup vegetable oil for frying
- Toppings
- 2 cups shredded lettuce
- ½ cup Mexican crema
- ½ cup queso fresco crumbled
- Salsa verde or salsa roja
- Pickled jalapeños optional
- Avocado slices or guacamole optional
Instructions
- Make the Potato Filling
- Peel and cut the potatoes into evenly sized chunks.
- Place them in a large pot and cover with cold salted water.
- Bring to a boil and cook for 15–20 minutes, or until fork tender.
- Drain well and allow excess moisture to evaporate for 1–2 minutes.
- Meanwhile, melt the butter in a skillet over medium heat.
- Cook the onion until softened, about 5 minutes.
- Add the garlic and cook another 30 seconds.
- Mash the potatoes until smooth.
- Stir in the onion mixture, milk, cumin, salt, and pepper.
- Taste and adjust seasoning if needed.
- Assemble the Tacos
- Warm the tortillas briefly on a comal or dry skillet until flexible.
- Place about 2–3 tablespoons of potato filling on one half of each tortilla.
- Fold gently into a half moon.
- Fry
- Heat about ½ inch of vegetable oil in a skillet over medium heat.
- Carefully fry the tacos 3–4 minutes per side until golden brown and crispy.
- Transfer to paper towels to drain.
- Serve
- Top with:
- shredded lettuce
- queso fresco
- Mexican crema
- salsa verde or salsa roja
- Serve immediately.
Notes
- Warm tortillas before filling to prevent cracking.
- Don't overfill the tacos or they'll open while frying.
- Russet potatoes create the fluffiest filling, while Yukon Gold potatoes make an even creamier version.
- The filling can be prepared up to 3 days ahead.
- Air fry at 390°F for 8–10 minutes or bake at 425°F for 18–20 minutes if preferred.