papas picosas (spicy potato tacos)
Ingredients
- 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
- 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.
- Pour out water and place nuts in blender or food processor.
- Add 1/4 cup cold water or unsweetened almond milk, salt, vinegar and lemon juice.
- 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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