tacos de papa (potato tacos)

Potatoes are a great food. I know that we’re all a little gun shy about potatoes lately, but they are inexpensive, easy to cook, and if you eat them in moderation and as part of a balanced meal, you’re not going to have any problems.

Pan-roasting is a nice way to cook potatoes without a ton of extra oil. I like to cut them into small cubes (about 1/2 inch) and cook them in a nonstick skillet over medium heat. Cook them gently, without a bunch of extra stirring or flipping, so they get some nice color on almost every side. Once they’re browned and cooked through, you can serve them as is for some delicious home fries (topped with a poached egg?) or you can add some spice and put them in a taco.

When I buy a can of chipotle chilies, I like to puree them with my immersion blender, then transfer to a small jar in the fridge. They will keep for at least a few weeks (there’s enough vinegar in the adobo sauce to help preserve them) and it make it so easy to just pull out the jar and add a teaspoon or two to whatever you’re making (I learned this trick from Mike at the excellent blog Dad Cooks Dinner).

You can certainly spruce this up, adding some avocado, diced raw onions, or and/or sour cream, or you could start by frying a few ounces of Mexican chorizo till crisp, then removing the sausage and cooking the potatoes in the chorizo fat. But they’re also delicious on their own, with a side of something green to round out your meal.

Potato Tacos with Chipotle

makes about 6 tacos


  • 1 large baking potato or 2 medium potatoes (about 1 pound)
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 2-3 teaspoons chipotle puree, or 1-2 chipotles en adobo, minced fine (or more or less, to taste)
  • grated Parmesan or hard Mexican cheese, like queso anejo or cotjia cheese
  • avocado, radish, cilantro, and/or lime, for serving (I like a lot of cilantro with this – but then, I like a lot of cilantro with most things)
  • corn tortillas, for serving

tacos de papa


Heat a large nonstick skillet over medium heat. Peel the potato and cut into 1/2″ cubes. When the pan is hot, add the potatoes, oil, and salt, and stir to evenly coat. Cook the potatoes, stirring every 5-6 minutes, until well browned and cooked through. This will take anywhere from 10 – 25 minutes, depending on how full the pan is and how big your chunks are. Be patient. Meanwhile, warm 6-8 corn tortillas
with your preferred method
(I like to do them in a hot, dry pan, one at a time).

When the potatoes are ready, increase the heat to medium high and add the chipotle puree. Cook, stirring occasionally, for about a minute or until the puree is well-distributed. Remove from the heat and spoon into tortillas to serve.


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