Best 7 Tacos De Rajas Con Papas Recipes

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Tacos de Rajas con Papas, a traditional Mexican dish, is a delectable combination of flavors and textures that will tantalize your taste buds. This popular street food consists of soft corn tortillas filled with a flavorful filling made from roasted poblano peppers, tender potatoes, and a creamy, tangy sauce. The roasted poblanos provide a smoky, slightly spicy base, while the potatoes add a hearty, comforting texture. The sauce, made with Mexican crema, sour cream, and spices, brings a creamy richness and a touch of acidity that perfectly complements the savory filling. Served with a sprinkling of queso fresco, these tacos are a delightful treat that can be enjoyed for breakfast, lunch, or dinner.

These tacos are also incredibly versatile and can be customized to suit your preferences. For a vegetarian version, you can omit the chorizo and add extra vegetables like zucchini or mushrooms. For a spicier kick, you can use hotter peppers or add a dash of cayenne pepper to the sauce. And if you're looking for a gooey, cheesy experience, you can top your tacos with melted cheese before serving.

In addition to the classic Tacos de Rajas con Papas, this article also features two other enticing recipes that showcase the versatility of this dish:

1. Rajas con Crema: This simplified version of Tacos de Rajas con Papas omits the potatoes and chorizo, resulting in a lighter, yet equally flavorful dish. It's perfect for those who prefer a more straightforward meal or for those with dietary restrictions.

2. Tacos Dorados de Rajas con Papas: These golden, crispy tacos feature a crunchy corn tortilla shell filled with the classic rajas con papas filling. They are a delightful appetizer or snack that is sure to impress your guests.

Whether you're a seasoned home cook or a novice in the kitchen, these recipes offer a delicious and authentic taste of Mexican cuisine. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more.

Here are our top 7 tried and tested recipes!

PAPAS CON RAJAS TACOS (POTATO WITH ROASTED POBLANO PEPPER TACOS)



Papas con Rajas Tacos (Potato with Roasted Poblano Pepper Tacos) image

Papas con rajas are tender potatoes with pan fried roasted poblanos and onion. They make a delicious vegan and gluten free taco filling. Topped with a Mexican chipotle sauce, these tacos are out of this world delicious!

Provided by Eva

Time 35m

Number Of Ingredients 12

4 large poblano peppers
4 yukon gold potatoes (~1 lbs), 1/2" dice
2 tbsp oil, divided
1 large yellow onion, cut into half moons
2 cloves garlic, minced
1 tsp Mexican oregano, or Mediterranean oregano
1 tsp salt
freshly ground black pepper
corn tortillas
creamy Mexican chipotle sauce
minced cilantro, optional
minced onion, optional

Steps:

  • Roast the poblanos over the flames of a gas stove or under the broiler, turning occasionally, until the skin is blackened and burnt all over. Put the peppers in a bowl and cover. Set aside for several minutes until cool enough to handle. The steam will loosen their skin, peel the poblanos, remove the stem and seeds, and slice into thin strips. Set aside.
  • Meanwhile, place the potatoes in a pot and cover with water. Cover and bring to a boil, lower the heat to a simmer to cook until the potatoes are easily pierced with a fork, about 5-8 minutes. Drain and set aside.
  • In a large skillet over medium heat add 1 tablespoon of oil. Add the onions and a pinch of salt and sauté for 5-7 minutes until they start to soften and turn a golden color.
  • Add the roasted poblano strips, minced garlic, the oregano, a pinch of salt, and black pepper. Sauté for another 3-4 minutes.
  • Add the remaining 1 tbsp of oil and the cooked potatoes to the skillet along with 1 teaspoon of salt, and fry for about 5 minutes, only stirring once or twice so the potatoes can brown.
  • Serve on warmed corn tortillas with a drizzle of creamy Mexican chipotle sauce and minced cilantro and onion (if desired).

POTATO AND POBLANO RAJAS TACO (TACOS DE PAPA)



Potato and Poblano Rajas Taco (Tacos de Papa) image

Provided by Anjie Villalobos

Categories     Featured Recipes

Time 55m

Number Of Ingredients 14

24 corn tortillas, homemade or store bought
2 to 3 cups vegetable oil for frying, at least 2 inches high in your pan
3 poblano chiles, roasted, peeled, seeded and stemmed
5 cups boiled potatoes, peeled and diced
8 oz Oaxaca or jack cheese, shredded
1/2 cup Mexican crema
1/2 cup whole milk
1/2 stick butter
6 cloves garlic, crushed
3 tsp salt, or to taste
cabbage, finely shredded
pico de gallo salsa
Mexican crema
avocado, chopped

Steps:

  • Preheat the oven to broil.
  • Puncture the poblano chiles with a knife and place on a sheet pan. Broil in the oven until the tops of chiles are blackened. Turn over and blacken the other side.
  • When the chiles are roasted, take them out from the oven and wrap the hot chiles in a wet paper towel or clean dish towel.
  • After about 15 minutes, when the chiles have cooled down, remove stem, peel, seed and chop. Set aside.
  • In a large pan, bring enough water to cover the potatoes. Bring the water to a boil. Add the potatoes and cook until tender. Drain the water. Set aside.
  • Melt the butter in a pot. Add the crushed garlic and saute for 1 to 2 minutes. Add the potatoes and all other remaining ingredients to the pot and cook for 1 to 2 minutes. Mash until creamy.
  • Place a large frying pan on the stove to, set to medium high heat. Add the oil so that it is at least 2 to 3 inches high in the pan.
  • Place each corn tortilla on your work surface and fill with about 2 Tbsp of the potato mixture. Roll tightly and line up on a plate, until all are done.
  • When the oil is ready to fry (about 350°), add the rolled tacos in batches so as not to crowd them. Fry for about 3 to 4 minutes on the first side. Once it becomes crisp, turn over and fry the other side.
  • When both sides of each taco are golden brown, remove from the oil and drain on a plate lined with a double-stacked paper towel.
  • Arrange the hot tacos de papa on your serving platter. Place on the table with green salsa or avocado salsa and guacamole on the side.
  • To the tacos on each plate, add a sprinkle of finely shredded cabbage, a spoonful or two of pico de gallo, a drizzle of Mexican crema, and several chopped avocado pieces.

Nutrition Facts :

POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)



Potatoes with Roasted Poblano Chiles and Mexican Sour Cream (Papas con Rajas y Crema Ácida) image

This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.

Provided by Gabriela Cámara

Categories     Vegetarian     Dinner     Chile Pepper     Poblano     Potato     Onion     Sour Cream     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Taco

Yield 4-6 servings

Number Of Ingredients 6

5 large poblano chiles, stemmed, seeded, and veins removed (or not, depending on how spicy you want this to be)
2 large Yukon gold potatoes or another waxy potato, cut into 1/2-inch / 12mm cubes
1 Tbsp sea salt, plus more as needed
1 Tbsp safflower oil
1 large white onion, thinly sliced
1 cup / 240g Homemade Mexican Crema or crème fraîche

Steps:

  • On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
  • Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
  • In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
  • Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
  • In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
  • Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.

CRISPY POTATO RAJAS TACOS



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.

POTATO AND RAJAS TACOS



Potato and Rajas Tacos image

Provided by Food Network

Categories     appetizer

Time 1h

Number Of Ingredients 15

3 medium boiling potatoes, peeled and cut into 1/2-inch dice
4 cups creamy rajas, recipe follows
1/2 cup olive oil
2 medium onions, halved and cut in 1/4-inch slices, lengthwise
4 medium red bell peppers, roasted, peeled, seeded and julienned
1 cup heavy cream
3/4 cup grated Manchego or Monterey Jack cheese
2/3 cup grated Cotija, Romano or Parmesan cheese
4 medium ripe tomatoes, cored, seeded and finely diced
1/4 red onion, minced
2 jalapeno chiles, stemmed, seeded if desired and minced
1 bunch cilantro, leaves only, chopped
2 tablespoons freshly squeezed lime juice
3/4 teaspoon salt
Pinch of freshly ground black pepper

Steps:

  • Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes. Drain, pat dry and spread in a single layer on a tray to cool. When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through. Add the potatoes and stir occasionally until heated through. For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack 2 tortillas and layer with the potato rajas mixture. Top with Salsa Fresca and an avocado slice and serve.
  • In a large skillet heat the oil over medium heat. Saute the onions with the salt and pepper until they begin to wilt and brown, 8 to 10 minutes. Stir in the julienned red peppers and chiles. Pour in the heavy cream, bring to a boil and reduce to a simmer. Cook 4 minutes or until the cream begins to thicken. Stir in the grated cheeses and remove from the heat. Serve immediately.
  • In a mixing bowl, combine all the ingredients. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than 1 day.

PAPAS CON RAJAS (POTATOES AND PEPPERS)



Papas Con Rajas (Potatoes and Peppers) image

I am not a pepper eater, but I love, love, love this dish. Use it in tacos, quesadillas, or as a side dish. Trust me--It's yummy!

Provided by ROBIN PENA

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 idaho baking potatoes
4 large poblano peppers (the ones that resemble a smaller, darker green bell pepper)
2 medium onions, sliced into rings
1/4 cup crumbled mexican queso fresco (if unavailable, use feta cheese)
2 -3 garlic cloves, minced
salt
pepper
2 -3 tablespoons vegetable oil

Steps:

  • Boil potatoes whole in salted water until done.
  • Put poblanos on a cookie sheet and broil until black. Turn and blacken on all sides. Remove poblanos and put right into a plastic bag and seal so no steam escapes. Set aside.
  • Meanwhile, heat oil in large skillet on medium high heat.
  • Add onions and cook until wilted and slightly browned.
  • Peel and cube cooked potatoes (about 1/2-inch cubes).
  • Turn skillet temp up to high and add potaotes.
  • You may need to add more oil. Potatoes tend to suck it all up and you want the potatoes to kind of "fry". You want to get some color on the potatoes, so stir and then let them cook and brown before stirring again. The potatoes will fall apart and kind of mash, but that's OK.
  • Add lots of salt and some pepper to taste--do taste to make sure it is salty enough.
  • Under running water, peel skins off of poblanos and remove stems and seeds.
  • Coarsely chop poblanos.
  • When potatoes have some nice color on them, add poblanos, garlic and queso fresco. Cook for another 5 minutes.
  • Note: I use this as a filling for vegetarian tacos or for quesadillas, but they would be good as even a side dish or for breakfast instead of hashbrowns.

Nutrition Facts : Calories 265.8, Fat 8.7, SaturatedFat 1.1, Sodium 20.3, Carbohydrate 44.5, Fiber 8.7, Sugar 3.6, Protein 6.2

TACOS DE PAPA (POTATO TACOS)



Tacos de Papa (Potato Tacos) image

I remember my mother making these potato tacos when I was growing up. We loved them! And they're great with mashed potatoes.

Provided by Yoly

Categories     Main Dish Recipes     Taco Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 (3.25 ounce) package instant mashed potatoes (such as Idahoan™ Signature Russets Mashed Potatoes)
½ cup diced onions
1 tablespoon vegetable oil
salt and pepper to taste
8 corn tortillas
½ cup vegetable oil for frying, plus more as needed
Shredded lettuce
Chopped tomatoes
4 tablespoons Shredded Cheddar-Monterey Jack cheese blend
Salsa

Steps:

  • Prepare mashed potatoes according to package directions.
  • Heat oil in a skillet over medium heat. Sautee diced onions in oil until tender and translucent, 3 to 5 minutes. Add cooked mashed potatoes and season with salt and pepper.
  • Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds.
  • Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks.
  • Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side.
  • Remove toothpicks and top with garnishes.

Nutrition Facts : Calories 513.3 calories, Carbohydrate 46.7 g, Cholesterol 6.3 mg, Fat 34.6 g, Fiber 5.9 g, Protein 7.3 g, SaturatedFat 5.9 g, Sodium 229.5 mg, Sugar 3.7 g

Tips:

  • For a smoky flavor, roast the poblano peppers directly over an open flame or under a broiler until blackened, then place them in a paper bag to steam for 10 minutes. This will make peeling and deseeding them easier.
  • If you don't have fresh poblano peppers, you can use canned or jarred roasted poblanos, but be sure to drain and rinse them well before using.
  • You can use any type of potatoes for this recipe, such as russet, Yukon Gold, or red potatoes. Just be sure to peel and cube them evenly so that they cook evenly.
  • If you want a vegetarian version of this dish, you can omit the chicken or beef and add more vegetables, such as corn, zucchini, or carrots.
  • Serve tacos de rajas con papas with your favorite toppings, such as salsa, guacamole, sour cream, and shredded cheese.

Conclusion:

Tacos de rajas con papas is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover chicken or beef, and it's also a good way to get your daily dose of vegetables. So next time you're looking for a quick and easy meal, give tacos de rajas con papas a try. You won't be disappointed!

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