Crispy Potato Rajas Tacos

Name: Crispy Potato Rajas Tacos
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 12
Cuisine: Mexican
Ingredients: 5 ripe California avocados, preferably Hass, halved, seeded, and peeled; 1 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 12 servings Freshly ground black pepper, to taste; 12 smalls corn tortillas; 158 milliliters grated Cotija cheese; 59 milliliters extra virgin olive oil; 177 milliliters extra virgin olive oil; 6 Tbsps chopped fresh cilantro; 946 milliliters fresh corn kernels (about 5 ears); 237 milliliters heavy cream; 4 jalapeno chiles, stemmed, seeded, and finely diced; 0 lime, juiced; 3 Tbsps freshly squeezed lime juice; 177 milliliters grated Mexican Manchego or Monterey Jack cheese; 2 mediums onions, halved and cut in 1/4-inch slices lengthwise; 79 milliliters grated Panela cheese; 4 mediums poblano chiles, roasted, peeled, seeded, and julienned; 4 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch dice; 1 large red bell pepper, cored, seeded, and cut into 1/4-inch dice; 4 mediums red bell peppers, roasted, peeled, seeded, and julienned; 1 medium red onion, diced; 118 milliliters red wine vinegar; 1 teaspoon salt; 2 teaspoons salt; 12 servings Salt, to taste; 4 scallions, white and light green parts, thinly sliced on the diagonal; 237 milliliters sour cream; 12 servings Vegetable oil, for frying; 3 mediums Yukon Gold potatoes, peeled and cut in 1/2-inch dice

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Crispy Potato Rajas Tacos at home. One serving contains 568 calories, 12g of protein, and 40g of fat. For $3.17 per serving, you get a hor d'oeuvre that serves 12. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. Head to the store and pick up heavy cream, monterey jack cheese, extra virgin olive oil, and a few other things to make it today. Kale and Potato Rajas Tacos, Dinner Tonight: Tacos de Rajas con Crema, and Dinner Tonight: Mushroom, Rajas, and Corn Tacos with Queso Fresco are very similar to this recipe.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain, pat dry, and spread in a single layer on a tray to cool.

Ingredients you will need

Spread

Heat olive oil in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Saute onions with salt and pepper until they begin to brown, about 10 minutes. Stir in red bell peppers and chiles.

Ingredients you will need

Red Pepper

Salt And Pepper

Chili Pepper

Onion

Pour in heavy cream, bring to a boil, and reduce to a simmer. Cook 4 minutes or until cream begins to thicken.

Ingredients you will need

Cream

Add grated cheeses and potatoes and cook, stirring occasionally, until just heated through.

Ingredients you will need

Potato

Remove from heat.

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.

Ingredients you will need

Cooking Oil

Tortilla

Potato

Dip

Equipment you will use

Deep Fryer

Toothpicks

Pot

Remove and drain thoroughly.

To serve, spoon Chipotle Crema onto four serving plates, spreading a bit to create a bed for the tacos.

Ingredients you will need

Chipotle Chiles

Mexican Crema

Place Crispy Potato Rajas Tacos on top of crema. Finish by topping with generous spoonfuls of Border Guacamole and Corn Relish and serve immediately.

Ingredients you will need

Guacamole

Potato

Relish

Mexican Crema

Corn

Combine ingredients thoroughly in a small mixing bowl. Taste and adjust seasonings as necessary. Chill until ready to use.

Ingredients you will need

Seasoning

Equipment you will use

Mixing Bowl

Cut the avocados into quarters and place in a mixing bowl. Mash with a potato masher or fork until chunky.

Ingredients you will need

Avocado

Potato

Equipment you will use

Potato Masher

Mixing Bowl

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.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Saute the corn with the salt and pepper, about 5 minutes.

Ingredients you will need

Salt And Pepper

Corn

Transfer to a large mixing bowl and set aside to cool.

Equipment you will use

Mixing Bowl

Add diced peppers to the sauteed corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil.

Ingredients you will need

Red Wine Vinegar

Olive Oil

Green Onions

Peppers

Corn

Mix well and let sit 20 to 30 minutes to blend the flavors.

Serve at room temperature.

Equipment

Ingredients

Servings:

ripe California avocados, preferably Hass, halved, seeded, and peeled 1teaspoons

freshly ground black pepper 1teaspoons

freshly ground black pepper 12servings

Freshly ground black pepper, to taste 12smalls

corn tortillas 158milliliters

grated Cotija cheese 59milliliters

extra virgin olive oil 177milliliters

extra virgin olive oil 6Tbsps

chopped fresh cilantro 946milliliters

fresh corn kernels (about 5 ears)237milliliters

heavy cream 4

jalapeno chiles, stemmed, seeded, and finely diced 0

lime, juiced 3Tbsps

freshly squeezed lime juice 177milliliters

grated Mexican Manchego or Monterey Jack cheese 2mediums

onions, halved and cut in 1/4-inch slices lengthwise 79milliliters

grated Panela cheese 4mediums

poblano chiles, roasted, peeled, seeded, and julienned 4

poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch dice 1large

red bell pepper, cored, seeded, and cut into 1/4-inch dice 4mediums

red bell peppers, roasted, peeled, seeded, and julienned 1medium

red onion, diced 118milliliters

red wine vinegar 1teaspoon

salt 2teaspoons

salt 12servings

Salt, to taste 4

scallions, white and light green parts, thinly sliced on the diagonal 237milliliters

sour cream 12servings

Vegetable oil, for frying 3mediums

Yukon Gold potatoes, peeled and cut in 1/2-inch dice 0

to 1/2 chipotle en adobo, to taste, finely minced into a paste

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Laurent-Perrier La Cuvee Brut (3 Liter Bottle - Jeroboam). It has 5 out of 5 stars and a bottle costs about 400 dollars.

Laurent-Perrier La Cuvee Brut (3 Liter Bottle - Jeroboam)

The wine comes from the purest grape juice and it alone allows Laurent-Perrier to craft 'La Cuvée', a champagne of great finesse and a beautiful freshness obtained after a long ageing process in our cellars.Pale gold in color. Fine bubbles feed a persistent mousse. A delicate nose with hints of fresh citrus and white flowers. The wine’s complexity is expressed in successive notes like vine peach and white fruits notes. A perfect balance between freshness and delicacy with fruity flavors very present on the finish.This fresh and pure wine is perfect for an apéritif. Its citrus and white fruits notes and its remarkable balance supported by a subtle effervescence, make it an ideal accompaniment to poultry and the finest fish.