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Crispy Potato Tacos with Guajillo Salsa

A simple Mexican recipe consisting of potato tacos served with a flavorful salsa made from chile guajillo.

Course Main Course
Cuisine Mexican
Keyword crispy potato tacos
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 tacos
Calories 120 kcal
Author Carissa

Ingredients

For the Guajillo Salsa

  • 12 guajillo chilies seeds removed
  • 2 morita chilies seeds removed
  • 3 cloves garlic peeled
  • 1/4 onion diced
  • 3 tsp chicken bouillon
  • 1 tbs oil
  • 1 1/2 cup water

For the Tacos

  • 12 corn tortillas
  • 2 cups mashed potatoes leftover
  • 1/2 cup vegetable oil for frying

Instructions

For the Guajillo Salsa

  1. Heat the oil in a skillet over medium heat.

  2. Once hot, add the garlic and cook for a few minutes until golden and fragrant. Remove the garlic and set aside.

  3. Add the chilies to the skillet and cook for about 15 seconds until fragrant.

  4. Cover the chilies with the water and bring to a boil. Turn off the heat, cover, and let soak for 20 minutes.

  5. Add the garlic to the blender. Then add the chilies, most of the soaking water, and the chicken bouillon to the blender. Blend until smooth.

  6. Strain the sauce into a bowl using a fine mesh strainer.

  7. Stir in the diced onion. Taste and add salt if needed.

For the Potato Tacos

  1. Heat up the corn tortillas on both sides in a skillet over medium-high heat until warm and pliable.

  2. Spread an even layer of mashed potatoes onto each tortilla and close.

  3. Heat up a large skillet over medium heat and add the oil for shallow frying.

  4. Once hot, fry about 4 tacos at a time, cooking for about 1 minute per side until golden and crispy.

  5. Transfer to a paper towel-lined baking sheet to drain. Repeat with remaining tacos.

  6. Serve with the guajillo salsa and enjoy.