Spicy Potato Tacos

There are two things in life which I really enjoy.  One is potatoes and the other is Mexican Food.  When I first moved over here to the UK, it was extremely difficult to get the ingredients to make Mexican anything.  I used to bring them back with me every time I went to Canada for a visit, or order them from a very expensive  North American supplier here inthe UK.  Happily it is a lot easier now and most grocery stores have a dedicated Mexican Food section in them.  It is very much a Briticized version of Tex Mex . . . but at least it isn't the vast no-man's land that it used to be!

 

These might not look like much, but they are absolutely flippin' delicious if I don't say so myself.  Spicy Potato Tacos . . .  two of my loves all rolled into one.



The filling is made from roasted baking and sweet potatoes, mashed together with roasted garlic.  Roasted garlic has such a mellow sweetness that goes so well in these types of dishes.

 

Sauteed onions and chipotle chilies in adobe sauce . . .  plus a tasty mix of spice and of course cheese make of the remaining flavours in the filling.



Folded into corn tortillas and then browned in a hot skillet until the tortillas get all crispy and the cheese and potato filling gets all scrummy hot and melted together.

 

My favourite bits are the little bits of potato and cheese that ooze out of the tacos and brown a bit on the skillet too . . .  served with my favourite taco toppings of sour cream, guacamole, tomato salsa and shredded lettuce leaves, these always go down a real treat.   In fact I had to use rocket the other day as I didn't have any lettuce, and that was delish also!  (I love rocket!)

*Spicy Potato Tacos*
serves 4 

Printable Recipe 

These are delicious, especially if the potato is your favourite vegetable like it is for me! 

For the filling:

1 large Sweet Potato

2 baking potatoes

1 head of garlic

1 tsp olive oil

1 medium onion, peeled and chopped

1 TBS butter

1 tsp ground cumin

1 tsp oregano flakes

1 tsp coriander flakes

1/2 tsp smoked paprika

2 tsp chipotle chilies in adobe sauce

1 tsp balsamic vinegar

salt and black pepper to taste

60g of cheddar cheese grated, I use strong (1/2 cup)

65g of jack cheese grated (1/2 cup) 

To finish:

olive oil

8 corn and wheat tortillas 

To serve:

your choice of taco garnishes (chopped tomatoes, shredded lettuce, salsa, sour cream, olives, chopped onion, etc.)

Preheat the oven to 200*C/400*F/ gas mark 6.  Wash the potatoes well and prick with a fork.  Place on a baking tray.  Cut the top off of the head of garlic.  Put it onto a square of foil. Drizzle with the olive oil and wrap the foil up over it, twisting it closed.  Place onto the baking tray with the potatoes.   Put the tray into the oven and roast until the potatoes are fork tender.   Check the garlic after about 25 to 30 minutes.  Remove if it is done.  It should take approximately 1 hour to bake the potatoes.  Remove from the oven and let cool until you can handle them.

Melt the butter in a large skillet.  Add the onion and cook, stirring frequently, until tender.   Scoop the flesh from the sweet and baking potatoes into a bowl.  Add the cooked onion, cumin, oregano, coriander, smoked paprika, chipotle chilies and balsamic vinegar.   Mash coarsely to combine well.   Season to taste with salt and pepper.  Stir in the cheeses.

Lay out the tortillas.  Divide the filling amongst them spreading it out onto one half only of each.  Fold the other half over to cover and form a taco.  Brush both sides with olive oil.   Wipte the skillet clean and then reheat over medium heat. Cook two tacos at a time until golden brown on each side and the filling is heated through and the cheese has melted.  Keep warm while you cook the remaining tacos.

Serve hot with your ckhoice of taco garnishes.  Enjoy!