Holy potato goodness!!! They were as tasty as they sounded the first time I read this recipe. Ok, maybe a little tastier. We love cumin. We love potatoes. And we love salsa. The cabbage I questioned at first but didn't hesitate to throw it in the grocery cart because, well, it's a Saveur recipe! It has to be good! Ok, maybe not, but I trusted it to be greatness.
Didn't make any substitutions but I doubled the recipe. The only thing I missed was the extra tomato on top. I bought only two romas and used them in the salsa. I was kind of shocked by the amount of salt and ended up using less than it called for. The mashed potatoes were very salty, but once they were fried in the tortillas and topped with salsa and cabbage, the tastes blended together just right.
- 1 tbsp. finely chopped cilantro
- 1/2 tsp. dried oregano
- 1/2 tsp. sugar
- 2 ripe tomatoes, cored
- 2 red jalapeños, stemmed
- 1 clove garlic, smashed, plus 2 cloves, minced
- 1 tbsp. unsalted butter
- 1 lb. russet potatoes, peeled
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper, plus more to taste
- 1 tsp. ground cumin
- 1/2 cup canola oil
- 18 corn tortillas
- Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving
- Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2/3 cup water in a blender until smooth; set salsa aside. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
- Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
- Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.