Best Double Decker Potato Tacos Recipe By Tasty Recipes

DOUBLE-DECKER POTATO TACOS RECIPE BY TASTY

Double-Decker Potato Tacos Recipe by Tasty image

Here's what you need: fingerling potato, butter, garlic, heavy cream, salt, white pepper, flour tortillas, pepper jack cheese, fried corn taco shells, lime juice, pico de gallo

Provided by Hannah Williams

Categories Dinner

Yield 16 tacos

Number Of Ingredients 11

Ingredients

2 lb fingerling potato, or small Yukon Gold Potatoes, cooked with skin on
¾ cup butter, 1 1/2 sticks, melted
8 cloves garlic, finely chopped
1 cup heavy cream, warmed
salt, to taste
white pepper, to taste
16 flour tortillas, 6-inch
pepper jack cheese, shredded, to taste
16 fried corn taco shells
lime juice
pico de gallo, carrot

Steps:

Cover the potatoes with cold water and simmer until tender, about 20-25 minutes.
Warm the chopped garlic in the butter over low heat until softened but not browned, about 10 minutes. Add the cream and bring to a boil.
Coarsely mash the potato mixture and fold in the warm garlic mixture while the potatoes are still warm.
Season to taste with salt and white pepper. Keep warm.
Make the double-decker taco shell: on a griddle over low heat, sprinkle a tortilla with about 2 tablespoons shredded pepper jack cheese. Once the cheese melts, place the fried corn taco shell on the cheesy tortilla and press the tortillas together to create the double decker taco.
Mix the warm potatoes with lime juice and place in the double decker taco. Top with 2-3 tablespoons of Carrot Pico de Gallo.
Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 41 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 gram

GIANT DOUBLE DECKER TACO

Giant Double Decker Taco image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 17

Ingredients

2 cups vegetable oil
4 large flour tortillas
3/4 cup grated Mexican blend cheese
Ground Beef Taco Meat, recipe follows
1/2 head iceberg lettuce, shaved
1/2 cup sour cream or Mexican crema, stirred slightly to loosen
2 Roma tomatoes, diced
Sliced pickled jalapeños, for garnish
Fresh cilantro leaves, for garnish
1 pound ground chuck or sirloin-the leaner the better
5 ounces Mexican chorizo, removed from casing
1 small yellow onion, minced
1 tablespoon chipotle powder
1 tablespoon ground cumin
2 cloves garlic, grated on a rasp
1/2 cup tomato puree
Kosher salt and freshly ground black pepper

Steps:

Fit a sheet pan with a wire rack.
Heat the oil to 350 degrees F in a large braiser or cast-iron skillet.
Using tongs, slip half of a tortilla in the hot oil to form a taco shell shape. Using a metal spatula with the other hand, keep half the tortilla submerged until golden. Turn the tortilla so that the fried part now sticks out of the oil, letting the bottom fry, while making sure to keep the tortilla open about 2 inches wide. (This creates the necessary space to stuff it!) Then gently turn the tortilla and repeat the process so that the remaining side fries to a golden brown while the rest stays out of the oil. Let the taco shell drain on the lined sheet pan. Fry another tortilla in this manner; reserve the other two tortillas.
Preheat the broiler.
Place one unfried tortilla in a pan and top it edge to edge with cheese. Lightly broil until the cheese is just melted, but the tortilla isn't toasted. While still hot, "stick" the cheesy, non-crispy tortilla to the outside of a fried tortilla shell. Repeat with the remaining tortilla, cheese and fried shell.
Now build! Fill the cavity of the taco with some warm Taco Meat, followed by some lettuce, a drizzle of sour cream, tomatoes, jalapeños and cilantro.
Serve with your favorite taco bib.
Heat a pan over medium heat. Add the beef and chorizo and brown, breaking the meat up constantly into smaller little bits, until no longer pink, 6 to 8 minutes. (If there is a lot of rendered fat, remove all but 1 tablespoon of the fat.)
Add the onions, chipotle powder and cumin. Cook until the onions are soft, another 8 minutes. Add the garlic and cook for just another 30 seconds. Add the tomato puree and simmer, stirring frequently, for another 10 minutes. You want this taco meat to be pretty "tight" and dehydrated, not soupy or loose! Season to taste with salt and pepper.