papas picosas (spicy potato tacos)

I never met a potato I didn’t love. I am a self professed “carbivore,” and I enjoy the mighty potato in every way. From baked, mashed, french fried, and steamed, the potato is always perfectly delicious in any dish.

In this dish, I am pairing it with some heat and throwing it in a taco. Sounds pretty perfect, right? Trust me, it is. If you are a potato-fan like me, you are going to love this recipe.

Let’s get to the recipe, shall we?

This recipe is.

• mildly spicy
• full of flavor
• creamy

papas picosas (spicy potato tacos)

Patty Malcolm | Chickfoodtv

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course dinner

Cuisine Mexican

Servings 8 tacos

Calories 159 kcal

Ingredients

  

1x2x3x

• POTATO FILLING
• 1/4 cup grape-seed oil
• 6 large yellow potatoes peeled and cut into 1-inch pieces
• 1 yellow onion diced
• 3 cloves garlic thinly sliced
• 2 cups vegetable broth
• 4 fresh jalapeños halved and seeded
• 1 teaspoon oregano preferably Mexican
• 1 teaspoon cumin
• 1/3 cup fresh cilantro
• 1/4 teaspoon salt or to taste
• TACOS
• 8-10 corn tortillas warmed
• sliced green onions
• cilantro
• cabbage or lettuce thinly sliced
• toasted pepitas 
• cashew sour cream or store bought 

Instructions

 

• TACO FILLING
• COOK. In an extra large skillet, heat oil over medium-high heat. ADD potatoes. Cook 10 minutes, turning occasionally and adding chopped onion and garlic the last 5 minutes. 
• BLEND. While the potatoes are cooking, warm vegetable broth and transfer to a blender. Add chili peppers, oregano, cumin, cilantro and salt. Blend until smooth.
• COMBINE. Add broth mixture to potatoes in the extra large skillet. Simmer uncovered for 15 minutes or until potatoes are tender and liquid reaches a thick sauce like consistency. Lower heat and cover the pan for another 10 minutes, stirring occasionally. Note: If sauce is not as thick as you would like, add a bit of cornstarch or arrow root and mix well. 
• SERVE. Serve on warm tortillas with all the fixings.
• ENJOY!

Notes

CASHEW SOUR CREAM

1. Soak cashews in a bowl with water for a few hours or overnight. Note: You can also soak them with boiling water for 30 minutes for a quicker soak.
2. Pour out water and place nuts in blender or food processor.
3. Add 1/4 cup cold water or unsweetened almond milk, salt, vinegar and lemon juice.
4. Blend for 3-4 minutes or until completely smooth and creamy in consistency.

Nutrition

Serving: 1tacoCalories: 159kcalCarbohydrates: 23gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 203mgFiber: 2g

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