Tuesday, December 14, 2010

Taco Tuesday: Tacos de Papas

Tonight was a what the heck do I have in the fridge, I guess I'll go to the pantry, and all I have are potatoes night. (I did a bad job grocery shopping plus produce has been looking very wimpy lately).

2 potatoes chopped into 1/4 inch cubes
1/4 onion chopped
1 jalapeno finely chopped
1 shallot sliced thin
4 tbs queso fresco crumbled
4-6 corn tortillas
2 tbs oil
1 tsp garlic powder
1/2 tbs salt
1 tsp paprika
1 tsp onion powder
1/2 tsp ground cumin

This recipe is really that simple. To make up for a lack of veggies, serve with a side salad.
Put your skillet on medium high heat, add the olive oil to the skillet. Once the skillet is hot and the oil swirls around easily, add the onions and jalapeno, stirring around until the onions become translucent.
Add the potatoes onto the skillet. Turn the heat down to medium and keep stirring the potatoes around, there should be enough oil so they do not stick to the skillet. Add your spices (garlic powder, salt, paprika, onion powder and cumin), and mix around evenly.
Potatoes should cook for about 20 minutes. The larger the potato chunks, the longer it will take to cook, the smaller the potato chunks, the quicker it will take to cook. Every time I think of potatoes, I think of Hot Potato by The Wiggles. You're going to hate me for sharing this video with you:

After you're done with the Wiggles, pickle your shallots in a bowl by adding 1 tbs sugar, 3 tbs white wine vinegar and your thinly sliced shallots. Let these sit while the potatoes are cooking. I know you're humming Hot Potato right now.
Heat up your tortillas to serve warm. I like to take a moist paper towel, wrap it around the corn tortillas and microwave for about 30-45 seconds. If the corn tortilla is not pliable, repeat this process.

To serve, add about 1/4 cup of potatoes to the corn tortilla and garnish with the pickled shallots, crumbled queso fresco, and for a little spice add your favorite hot sauce.


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