Tacos Dorados de Papa Recipe — Authentic Mexican

1 Ingredients

1

Cook the peeled potatoes in 1 litre salted water in a pressure cooker for 20 minutes from the moment the valve whistles, or boil in a regular pot for 25 to 30 minutes until completely fork-tender.
2

Drain the potatoes and mash them with the evaporated milk and the crumbled chicken bouillon cube until smooth and seasoned.
3

Transfer the mash to a saucepan over medium heat and cook for a few minutes, stirring, until the puree thickens and pulls away from the pan slightly.
4

Warm each corn tortilla briefly on a comal so it becomes pliable.
5

Place a generous spoonful of potato filling along the centre of a tortilla, roll it tightly into a cigar shape, and secure with a toothpick.
6

Repeat with the remaining tortillas and filling.
7

Heat the corn oil in a wide skillet over medium-high heat.
8

Working in batches, fry the rolled tacos seam-side down first, turning, until evenly deep golden and crisp, about 2 to 3 minutes per side.
9

Drain on paper towels and remove the toothpicks.
10

Serve immediately, topped with shredded lettuce, a drizzle of cold media crema, crumbled queso panela, and salsa to taste.

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Boil the potatoes with a bay leaf and sea salt for an extra layer of flavour.
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Warming the tortillas with a brush of oil before rolling helps prevent cracking — and adds crunch.
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These also work served on a 'cama' of refried beans with avocado slices on top.