Crispy flour tacos stuffed with a blend of three types of potatoes and fresh corn masa, topped with shredded cabbage, diced tomatoes, sliced scallions and crumbled cotija cheese.
1/2 yellow onion
1 Tablespoon cilantro
1 cup Cholula hot sauce
Juice of 1 lime
10 oz. russet potato, large diced
4 oz. yellow potato, large diced
2 oz. red potato, halved or quartered
2 oz. purple potatoes, halved or quartered
2 oz. masa plus 2 ounces warm water
1 teaspoon ground cumin
1 Tablespoon butter
1/4 cup scallions, sliced thin
Prep Time: 40min | Cook Time: 5min
Cut tomatoes, onions and jalapeño in half and charbroil until tender. Combine all ingredients in blender and purée until smooth.
Add potatoes to the tomato purée and cook until fork tender. Remove potatoes while reserving liquid. Roughly smash potatoes and add butter, cumin, scallions and masa. Mix until thoroughly combined. Spread mixture over half the tortilla and fold over. Fry until crispy for about 2 to 3 minutes. Drain on paper towels and fill with garnish.
For garnish: shaved cabbage, diced tomato and crumbled cotija cheese.
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