Potato Tacos with Avocado and Tomatillo Salsa

Name: Potato Tacos with Avocado and Tomatillo Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 avocados; 118 milliliters cilantro leaves, chopped; 12 corn tortillas; 1 large garlic clove, quartered; 355 milliliters iceberg lettuce, shredded; 1 jalapeno, stemmed, seeded, and chopped; 118 milliliters Mexican crema, or sour cream; 4 servings Potato Tacos; 113 grams queso fresco, divided, crumbled; 1 teaspoons salt; 4 servings salt and black pepper; 4 servings Avocado and Tomatillo Salsa; 4 mediums tomatillos, husked, rinsed, and quartered; 59 milliliters vegetable oil; 454 grams Yukon Gold potatoes, peeled, chopped into ½-inch pieces

Potato Tacos with Avocado and Tomatillo Salsa might be just the main course you are searching for. This gluten free and vegetarian recipe serves 4. One serving contains 684 calories, 16g of protein, and 43g of fat. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of mexican crema, queso fresco, tomatillos, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Cut avocados in half lengthwise, and remove large seeds. Scoop out flesh and place in blender along with tomatillos, garlic, chiles, cilantro, ¼ cup water, and salt. Process until it is a coarse puree. Set aside. The avocado sauce won’t turn brown because of the tomatillos.

Ingredients you will need

Tomatillos

Avocado

Cilantro

Chili Pepper

Garlic

Sauce

Seeds

Water

Salt

Equipment you will use

Blender

For the Potato Tacos: Bring large pot of water to boil over high heat.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Add potatoes and cook until tender, about 10 minutes.

Ingredients you will need

Potato

Drain in a colander. Mash the potato in large bowl, or pass through potato ricer.

Ingredients you will need

Potato

Equipment you will use

Potato Ricer

Colander

Bowl

Mix in half of the queso fresco. Season mixture with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Queso Fresco

Spoon two tablespoons of potato mixture into each tortilla. Fold each over, and secure each with one tooth pick, weaving in and out to keep each in a “U” shape.

Ingredients you will need

Tortilla

Potato

Pour oil into large 10-inch cast iron pan set over medium-high heat. When oil is shimmering, add enough tacos as will fit in a single layer, probably three. Cook until crisp and golden on each side, about 30 seconds for each, flipping with pair of tongs. When done, remove tacos, draining as much oil as you can.

Ingredients you will need

Cooking Oil

Equipment you will use

Tongs

Frying Pan

Place on paper towels and repeat process until all tacos are cooked.

Equipment you will use

Paper Towels

Serve tacos with salsa, crema, and lettuce.

Ingredients you will need

Lettuce

Mexican Crema

Salsa

Equipment

Ingredients

Servings:

avocados 118milliliters

cilantro leaves, chopped 12

corn tortillas 1large

garlic clove, quartered 355milliliters

iceberg lettuce, shredded 1

jalapeno, stemmed, seeded, and chopped 118milliliters

Mexican crema, or sour cream 4servings

Potato Tacos 113grams

queso fresco, divided, crumbled 1teaspoons

salt 4servings

salt and black pepper 4servings

Avocado and Tomatillo Salsa 4mediums

tomatillos, husked, rinsed, and quartered 59milliliters

vegetable oil 454grams

Yukon Gold potatoes, peeled, chopped into ½-inch pieces

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.