CRISPY POTATO RAJAS TACOS

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Crispy Potato Rajas Tacos image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 12 tacos

Number Of Ingredients 35

3 medium Yukon Gold potatoes, peeled and cut in 1/2-inch dice
1/4 cup extra virgin olive oil
2 medium onions, halved and cut in 1/4-inch slices lengthwise
Salt, to taste
Freshly ground black pepper, to taste
4 medium red bell peppers, roasted, peeled, seeded, and julienned
4 medium poblano chiles, roasted, peeled, seeded, and julienned
1 cup heavy cream
3/4 cup grated Mexican Manchego or Monterey Jack cheese
2/3 cup grated Cotija cheese
1/3 cup grated Panela cheese
Vegetable oil, for frying
12 small corn tortillas
Chipotle Crema, recipe follows, for serving
Border Guacamole, recipe follows, for serving
Corn Relish, recipe follows, for serving
1 cup sour cream
1/4 to 1/2 chipotle en adobo, to taste, finely minced into a paste
1/4 lime, juiced
Salt, to taste
5 ripe California avocados, preferably Hass, halved, seeded, and peeled
6 tablespoons chopped fresh cilantro
1 medium red onion, diced
4 jalapeno chiles, stemmed, seeded, and finely diced
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil
4 cups fresh corn kernels (about 5 ears)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large red bell pepper, cored, seeded, and cut into 1/4-inch dice
4 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch dice
4 scallions, white and light green parts, thinly sliced on the diagonal
1/2 cup red wine vinegar

Steps:

  • For the potato rajas: Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about 6 to 8 minutes, being careful not to overcook. Drain, pat dry, and spread in a single layer on a tray to cool.
  • Heat olive oil in a large skillet over medium heat. Saute onions with salt and pepper until they begin to brown, about 10 minutes. Stir in red bell peppers and chiles. Pour in heavy cream, bring to a boil, and reduce to a simmer. Cook 4 minutes or until cream begins to thicken. Add grated cheeses and potatoes and cook, stirring occasionally, until just heated through. Remove from heat.
  • For the tacos: Heat vegetable oil to 350 degrees F in a large, deep pot or deep fryer. Dip tortillas briefly, one at a time, into the hot oil, just to soften. Spoon potato rajas mixture into center of each softened tortilla. Fold in half to enclose mixture and secure with a toothpick threaded through the top edge of the tortilla. Deep fry tacos for 3 to 5 minutes, until crispy and lightly golden. Remove and drain thoroughly.
  • To serve, spoon Chipotle Crema onto four serving plates, spreading a bit to create a bed for the tacos. Place Crispy Potato Rajas Tacos on top of crema. Finish by topping with generous spoonfuls of Border Guacamole and Corn Relish and serve immediately.
  • Combine ingredients thoroughly in a small mixing bowl. Taste and adjust seasonings as necessary. Chill until ready to use.
  • Cut the avocados into quarters and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately.
  • Heat 1/2 cup of the olive oil in a large skillet over medium heat. Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
  • Add diced peppers to the sauteed corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature.

raaar Al jzaze
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I'll pass.


Azlaan Qureshi
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Not my favorite.



DAE JOBS 510
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These tacos were bland. I think I would have liked them better if I had used more spices.


Aleksa Miklos
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These tacos were a bit too greasy for my taste. I think I would have liked them better if I had used less oil.


Unknown 302
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I'm not sure what I did wrong, but my tacos didn't turn out crispy. They were still good, but they weren't as good as I hoped they would be.


Milk
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These tacos were a lot of work to make, but they were worth it! They were delicious and everyone loved them.


Md zakariya Ahammed
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I had a hard time finding rajas chiles, so I used a different type of chili. The tacos were still good, but they didn't have the same flavor.


Ronjit Roy
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These tacos were a little too spicy for me, but they were still good. I would make them again, but I would use a milder salsa.


Ekta Thapaliya
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I'm not usually a fan of potato tacos, but these were really good! The potatoes were crispy and the salsa was flavorful.


Mimi Ozi
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These potato rajas tacos were a great way to use up leftover potatoes. They were easy to make and very tasty.


Google Show
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I made these tacos for my friends and they loved them! They said they were the best tacos they've ever had.


Billie
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These tacos were so good! I loved the crispy potatoes and the flavorful salsa.


Cee Jay
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These potato rajas tacos were amazing! The potatoes were crispy and the salsa was flavorful. I would definitely make them again.


yashubu sanky
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I love these tacos! They're so easy to make and they're always a crowd-pleaser. I especially love the crispy potatoes.


Michael Ilesanmi
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These tacos were delicious! The potatoes were crispy and the salsa was flavorful. I would definitely make them again.


Adel Kadric
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I made these tacos for my family and they were a huge success! Everyone loved them, even my picky kids. The potatoes were perfectly crispy and the salsa was flavorful. I will definitely be making these again.


vino paramathadu
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These potato rajas tacos were a hit! The potatoes were crispy on the outside and fluffy on the inside, and the flavors were amazing. I loved the combination of the potatoes, salsa, and cheese. I will definitely be making these again.