The Magical Ingredients for a Wholesome Life From the Heart of my Home: Chipotle Tacos de Papa

These are crispy pan-fried potato tacos that have the lovely flavor of chipotle peppers in every bite. With a crispy outer and creamy filling, these tacos are rich in flavor and textures. These cheesy potato tacos make an amazing brunch or dinner, and this would be a great family favorite meal and is easy on the budget too.

If you are wondering what is so special about these tacos, then the simple answer is everything! Yes, everything! Who doesn’t love potatoes? And who doesn’t love tacos? When both are combined into one, this must be the most loved meal without any argument. Plus, this is also having a crisp version of aloo paratha (whole wheat based, which is another family favorite comfort food) but with corn. This combination is phenomenal!

Traditionally, taco de papa, tacos dorados de papa, or potato tacos, are fried and crunchy. This is not deep-fried and is pan-fried with oil giving the same crispy texture outside with creamy, meaty, and cheesy filling inside(that makes it different from your regular quesadillas). The smoky chipotle peppers add to the lovely flavors. These two factors make it stand out from any other potato tacos.

There are tons of variations to this recipe across a given region for these tacos. But the essentials are corn tortillas and potatoes for making tacos de papa. You have these two, then you have a wonderful meal in front of you. Cheese, garlic, sour cream, and peppers are additions that enhance the flavors. Adding chipotle peppers gives the smoky flavor which we prefer in many recipes like this Instant Pot Slow Cooked Chipotle Corn Chowder.

To make these potato tacos, the following ingredients are required

Corn tortillas - I prefer corn tortillas over flour tortillas. Yellow corn or white corn tortillas can be used

Potato - Any potato variety can be used.

Chipotle peppers - canned chipotle peppers are used in this recipe. This gives the perfect smoky heat to the tacos.

Shredded cheese - shredded cheddar cheese works perfectly. Any type of cheddar or jack can be used.

Garlic - A little fresh garlic uplifts the flavor. Garlic powder can be used but a lesser quantity will work.

Salt - adds flavor

Cilantro - boosts the freshness

Oil - Oil is used for pan frying. Any neutral flavor oil works great.

Black pepper - A little to add to the flavor. Paprika can also be used.

Cumin powder - This spice adds immense flavor to the filling. It is optional but I would highly recommend it.

Toppings - these tacos can be served with any salsa of choice, some queso, or sour cream.

What should be the consistency of the filling?

The consistency of the potato filling should be thick. It shouldn’t be runny. Cooked potatoes are mashed with salt and spices if preferred. Butter can also be added but a little only. Potatoes can be a little chunkier or smooth depending on the preference.

How to make corn tortillas flexible?

Corn tortillas may break when folded. To prevent this, wrap a couple of tortillas in a wet kitchen towel and microwave for 30 seconds. This makes them soft and pliable, and folding them in half with filling inside is easier.

Recipe variations…….

These crispy tacos can be made with any tortillas that you have on hand. I love chipotle flavor and I would often make it with chipotle tortillas (these can be found in the tortilla section of your local grocery stores). Since potatoes pair with anything and everything, there are a wide variety of tortilla bases to use in this recipe. I have used both kinds of tortillas and showed them in the pictures. They are equally tasty. Play around with your favorites while enjoying these tacos.

Is this budget-friendly?

Yes, potatoes and tortillas are cheaper comparatively and these tacos can be made at a fraction cost of fancy meals, yet they are the richest in flavors. This is comfort food! Whether you make it for a quick weeknight meal or weekend brunch, these are way cheaper than any other option. Did I say that you could also use your leftover mashed potatoes for these tacos? That’s a double saving as no food goes to waste.

For what occasions do these tacos serve great?

Literally for all! As I said these are budget-friendly, easy to make, and this is a crowd-pleaser! These can be served for game nights, the super bowl, or anything you name it. For Weeknight meals, lunch, or brunch, these simple tacos are the best! To jazz up any occasion, serve this street food with a couple of sides like salad, rice, and drink. This tasty Mango Ginger Lemonade, or Dragon Fruit Lemonade are my preferred ones. I love to pair this taco with Rainbow Veggie Salad or Dal Sprouts Salad. The colors and flavors along with nutrition give the complete balanced food. One Pot Mexican Beans and Rice or Cilantro Lime Quinoa are also great sides to make a delicious spread with the above salad and lemonades.

How many tacos can be made with this recipe?

This recipe can make about 10-12 tacos if 5.5-in tortilla are used. It depends on the filling used. Some like with less filling and some with more filling. I love a lot of filling inside. Also, the number of tacos made depends on the size of the tortilla used. Using a smaller or bigger tortilla would result in a different count.

Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone. Thanks, Christie for hosting this event and check for the links at the end of the post.

Ingredients

Makes 10-12

Potatoes - 400 g, peeled and cubed

Salt - 1 and 1/4 tsp

Black pepper - 1/4 tsp

Chipotle peppers - 1.5 tbsp

Cilantro - 3 tbsp, chopped

Garlic - 1 tsp, finely chopped

Cumin powder - 3/4 tsp

Shredded cheese - 1 cup

Corn tortillas - 10-12

Oil - 12 tbsp

Method

Place the cubed potatoes in a pot with water and cook over medium flame until fork tender. Drain, mash the potatoes, and set aside.

To the potatoes add the chipotle peppers, garlic, cilantro, cumin powder, black pepper, and cheese. Mix.

If using corn tortillas, place them in a wet kitchen towel, wrap them, and microwave for 30 seconds to make it pliable.

Spread about two and a half to three tablespoons of the filling onto a tortilla, and fold it in half.

Heat a cast iron pan and heat about 2 tablespoons of oil. Place the folded and filled corn tortillas onto the pan and cook for 2-3 minutes. Flip, drizzle two tablespoons of oil, and cook for 2-3 minutes until both sides are crispy.