A million and a half years ago, my husband and I (and our two children and extended family) went to Puerto Vallarta, Mexico for a fun vacation. On one day, my mom stayed back with the kids, and the rest of us went snorkeling. After getting back on dry land, we were STARVING, and the only thing around was this tiny, I mean TINY taco stand. The guy was serving potato tacos and Coke. It was one of the sketchiest dining experiences I have ever had. It turned out to be a great gamble, the tacos were delicious, and my hubby and I have continued to make the tacos on a monthly basis at home. These are simple, delicious and a great way to use leftovers.
What you need:
~ Leftover mashed potatoes
~ Corn tortillas
~ Vegetable oil
~ Taco toppings (lettuce, tomato, onion, cheese, salsa etc.)
What you do:
Step One: Heat up enough vegetable oil to just cover the bottom of a small frying pan (medium heat). While the oil is heating, heat up the mashed potatoes a little bit so they are easier to scoop.
Step Two: Scoop one spoonful of potatoes onto one half of the tortilla, but do not fold yet.
Step Three: When the oil is ready (it will be rippling in the pan, or you can test by sticking the side of a corn tortilla into the oil to see if it starts to bubble) lay one tortilla into the pan, let fry for about 30 seconds before using tongs to fold it in half (like a quesadilla).
Step Four: Continue to let it fry on the one side until it is crispy (it’s up to you how crispy), this should only take a minute or so, then flip so the other side can crisp up.
Step Five: Using a spatula, remove the taco from the pan and lay on a plate that is covered with a paper towel (to soak up the extra grease), and lightly salt the outside of the taco. Continue making tacos, adding oil to the pan as needed.
I usually serve two tacos at a time, and let my family top them however they want. You could easily adapt this recipe to add meat, beans or cheese to the inside of the taco.