Provided by Molly O'Neill
Categories dinner, lunch, main course
Time 15m
Yield 12 tacos
Number Of Ingredients 13
Steps:
- Boil potatoes in salted water until easily pierced by a fork. When cool enough to handle, peel and roughly mash with cheese, cabbage, onion, chili and salt.
- Steam the tortillas in the oven or on top of the stove wrapped in foil (or in the microwave, wrapped in a dish towel, a few at time, for 40 seconds). Place 2 heaping tablespoons of potato filling along center of tortilla, leaving a 1-inch border at each side. Fold in half and secure with 2 toothpicks. Cover with a towel until ready to cook. (Tacos may be made earlier and refrigerated, but fry at room temperature.)
- Heat oil to a depth of 2 inches in a deep pot at 375 degrees and fry tacos 1 or 2 at a time until golden, about 2 minutes. Remove toothpicks. Keep loosely covered in a 200-degree oven.
- To serve, top tacos with a sprinkling of cabbage, onion, tomatoes, cilantro and, if desired, crema, salsa and guacamole.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 28 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 279 milligrams, Sugar 2 grams, TransFat 0 grams
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