Mashed Potato Tacos

Serves 1
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Directions

  1. 1Start with the cabbage.
  2. 2Use the mandoline to shave the cabbage real thin.
  3. 3Put the shaved cabbage in a bowl.
  4. 4Shave the jalape o thin on the mandoline.
  5. 5Throw the jalape o into the bowl with the cabbage.
  6. 6Add carrot shreds to the bowl.
  7. 7Go in with a big handful of oregano.
  8. 8Add salt and fresh cracked pepper.
  9. 9Add a little scoop of sugar to balance the acidity of the vinegar.
  10. 10Pour in the warmed-up vinegar for a quick pickle.
  11. 11Squeeze lime into the mixture.
  12. 12Give the curtido a nice stir.
  13. 13Let the curtido sit for about half an hour.
  14. 14Take white corn tortillas.
  15. 15Get a scoop of mashed potatoes.
  16. 16Put mashed potatoes right down on each tortilla.
  17. 17Spread the mashed potatoes flat on one half of the tortilla.
  18. 18Fold over the other half of the tortilla.
  19. 19Turn the pan to medium heat.
  20. 20Add peanut oil to the pan.
  21. 21Drop the tacos into the pan.
  22. 22Move the tacos around a little bit.
  23. 23Flip the tacos once they get golden brown and crispy.
  24. 24Add a little bit of crema on top of the taco.
  25. 25Add Cholula hot sauce on top of the taco.
  26. 26Split the taco open.
  27. 27Fill the taco with curtido.
  28. 28Add crema to the filled taco.
  29. 29Add Cholula hot sauce to the filled taco.

Ingredients

  • leftover mashed potatoes
  • cabbage
  • jalape o
  • shredded carrots
  • 1 handful oregano
  • salt
  • fresh cracked pepper
  • 1 scoop sugar
  • vinegar
  • 0.5 lime
  • white corn tortillas
  • peanut oil
  • crema
  • Cholula hot sauce

Equipment

mandolinebowltongspanplate

Tips

  • For the curtido, if you had onion, you would add a little onion.
  • Warm up the vinegar for a quick pickle.
  • The crispy tortilla makes the whole thing.
  • The curtido puts it over the top.
  • It's perfect.
  • What a treat!

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