Potato Tacos With Hot Tomato Sauce Recipe by Alexis Garcia
Cooking Instructions 1 boil potatos in water ( just enough to cover the potatos) 2 start boiling the tomato and chile for the sauce(enough to cover the tomato and chile) 3 once the potatos peel of easily or if you can easily slide a fork through the potatos then they are ready to mash. Next drain them in a strainer (at this time you can turn off the boiling tomatos and jalopeno and you will make the tomato salsa with these at the very end) 4 (so you wont get burned put the potatos back in the pan with cold water and peel the potatos ) 5 place peeled potatoes in a seperate dry pan 6 get one potato from the dry pan and place in blender- now combine a tablespoon of salt, half a clove of garlic, a little bit of water, and 1tsp of cumin (after its liquified taste to see if it needs salt) add more if needed 7 add the potatoe mix thats in the blender onto the dry pan of potatoes and start mashing 8 heat up the griddle to medium high and start heating up all of your soft tortillas( since one serving for us is 4 tacos per person and there was 6 of us we heated up 24 tortillas) 9 fill up all your tacos with some of the mashed potato 10 Next, place oil in cooking pan on medium high 11 start frying the taco until its golden brown on one side and then flip with tongs and do the same...after place in a dry plate or pan on top of a napkin 12 lastly, make the hot tomato salsa to eat with your tacos- in the blender place the boiled tomatoes and jalopeno with a tablespoon of salt, half a clove of garlic, and 1tsp of cumin. Blend 13 serve tacos on a plate and place hot salsa on a small container and allow your family to serve themselves as much salsa as they want... (If you want the salsa very hot add one more jalopeno to boil on step 2) 14 Enjoy(: 1 boil potatos in water ( just enough to cover the potatos) 1 boil potatos in water ( just enough to cover the potatos) 2 start boiling the tomato and chile for the sauce(enough to cover the tomato and chile) 2 start boiling the tomato and chile for the sauce(enough to cover the tomato and chile) 3 once the potatos peel of easily or if you can easily slide a fork through the potatos then they are ready to mash. Next drain them in a strainer (at this time you can turn off the boiling tomatos and jalopeno and you will make the tomato salsa with these at the very end) 3 once the potatos peel of easily or if you can easily slide a fork through the potatos then they are ready to mash. Next drain them in a strainer (at this time you can turn off the boiling tomatos and jalopeno and you will make the tomato salsa with these at the very end) 4 (so you wont get burned put the potatos back in the pan with cold water and peel the potatos ) 4 (so you wont get burned put the potatos back in the pan with cold water and peel the potatos ) 5 place peeled potatoes in a seperate dry pan 5 place peeled potatoes in a seperate dry pan 6 get one potato from the dry pan and place in blender- now combine a tablespoon of salt, half a clove of garlic, a little bit of water, and 1tsp of cumin (after its liquified taste to see if it needs salt) add more if needed 6 get one potato from the dry pan and place in blender- now combine a tablespoon of salt, half a clove of garlic, a little bit of water, and 1tsp of cumin (after its liquified taste to see if it needs salt) add more if needed 7 add the potatoe mix thats in the blender onto the dry pan of potatoes and start mashing 7 add the potatoe mix thats in the blender onto the dry pan of potatoes and start mashing 8 heat up the griddle to medium high and start heating up all of your soft tortillas( since one serving for us is 4 tacos per person and there was 6 of us we heated up 24 tortillas) 8 heat up the griddle to medium high and start heating up all of your soft tortillas( since one serving for us is 4 tacos per person and there was 6 of us we heated up 24 tortillas) 9 fill up all your tacos with some of the mashed potato 9 fill up all your tacos with some of the mashed potato 10 Next, place oil in cooking pan on medium high 10 Next, place oil in cooking pan on medium high 11 start frying the taco until its golden brown on one side and then flip with tongs and do the same...after place in a dry plate or pan on top of a napkin 11 start frying the taco until its golden brown on one side and then flip with tongs and do the same...after place in a dry plate or pan on top of a napkin 12 lastly, make the hot tomato salsa to eat with your tacos- in the blender place the boiled tomatoes and jalopeno with a tablespoon of salt, half a clove of garlic, and 1tsp of cumin. Blend 12 lastly, make the hot tomato salsa to eat with your tacos- in the blender place the boiled tomatoes and jalopeno with a tablespoon of salt, half a clove of garlic, and 1tsp of cumin. Blend 13 serve tacos on a plate and place hot salsa on a small container and allow your family to serve themselves as much salsa as they want... (If you want the salsa very hot add one more jalopeno to boil on step 2) 13 serve tacos on a plate and place hot salsa on a small container and allow your family to serve themselves as much salsa as they want... (If you want the salsa very hot add one more jalopeno to boil on step 2) 14 Enjoy(: 14 Enjoy(: More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken & French Fried Onion Casserole The Big Guido Salted Carmel Apple Hand Pies Slow-cooked Three Cheese Broccoli Soup Simple Turkey Chili in the Crock Pot Chicken & French Fried Onion Casserole The Big Guido Salted Carmel Apple Hand Pies Slow-cooked Three Cheese Broccoli Soup Simple Turkey Chili in the Crock Pot Sexy Jackolanterns Sriracha Roasted Chicken Breast Pork Chop Apple Cobbler Dinner Espagueti Verde- Green Spaghetti Dad's Bread(Carriage Stop Restaurant) Celery & Carrot Kimpira Stir-fry Grilled cheese and egg The Big Guido Pasta Bake Tater Tot Casserole Sexy Jackolanterns Sriracha Roasted Chicken Breast Pork Chop Apple Cobbler Dinner Espagueti Verde- Green Spaghetti Dad's Bread(Carriage Stop Restaurant) Celery & Carrot Kimpira Stir-fry Grilled cheese and egg The Big Guido Pasta Bake Tater Tot Casserole