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Tacos de Papa. Tacos de Papa a la Mexicana de Jauja Cocina Mexicana™. Papa cocinada a la Mexicana con jitomate, cebolla, chile verde, queso Cotija y especias.
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Making the Filling for Tacos Dorados de Papa. Heat the olive oil in large skillet and once hot sauté the onion and garlic until soft. Then add the cooked and drained potato into the pan, and use a potato masher to start mashing until broken down. You want a thick mashed potato consistency that sticks together.
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Pon el fuego a medio alto y cocínalas hasta que estén tiernas (unos 20 a 25 minutos). Escurre las papas para quitar el excedente de agua y pásalas a un tazón. Espera hasta que estén lo suficientemente frías para que puedas tocarlas y quita las cáscaras.
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Tacos Dorados de Papa. Tacos de Papa de Jauja Cocina Mexicana™. Tacos dorados de papa en salsa de chiles guajillo y árbol con queso fresco. Receta completa p.
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Cook for about 15 minutes, or until fork tender. Drain the water and return the potatoes to the pan over medium heat to evaporate any excess water. Remove from heat and mash until smooth. Season to taste with salt and pepper. Divide the mashed potatoes among the tortillas (3-4 tablespoons) and fold in half.
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Place in a small pot with cold water to cover and two teaspoons of the salt. Bring to a boil, then simmer for about 10 minutes, until tender. Drain and return to pot. In a small bowl, stir together the sour cream, remaining ½ teaspoon salt, onion powder, paprika, cumin, garlic powder, black pepper, and cayenne.
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Working in batches, add potato mixture to tortillas, fold in half, and carefully place tacos in the hot oil in the frying pan. Oil should be very hot and tortilla should sizzle when it touches the oil. You may need to hold the top side of the taco down with tongs for a a few seconds so that it does not unfold.
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Add one cup of cooking water and blend until smooth. In the same sauce pan heat oil over medium heat. Add sauce and let it sizzle for about half minute. Add the remaining cooking water and season with salt and pepper. Let the sauce simmer for about 5 minutes. Turn off the heat, adjust with salt and add oregano.
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Heat the oil in a large skillet over medium heat. Deep fry the taco pressing the corners so the filling remains inside. Once the taco is golden brown and crispy, transfer to a plate and pat dry with a paper towel to remove the excess oil. Carefully open the taco and add some quick pickled onions and cotija cheese.
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Step 4. Add the shredded cabbage to a bowl with the lemon juice and a pinch of salt. Toss to incorporate, and set aside. Step 5. Heat a dry (12-inch) skillet over medium. Warm all of the tortillas on each side in the dry skillet until soft and pliable, about 1 minute, and stack in a dish towel to keep warm.
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Remove the tortillas from the comal and place 1 tablespoon of mashed potatoes in the center of each of them. Roll the tortillas like tacos and close them with toothpicks. Pour the vegetable oil in a deep pan to a height of about ½ inch (1,5 cm). Heat the oil over high heat.
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Heat about ½ cup of oil in a large skillet over medium-high heat. Adding the rest of the oil as needed. While waiting for the oil to heat, slightly warm the tortillas one by one on a hot griddle to make them more pliable. Cover them with a kitchen napkin.
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Directions. Place potatoes and 1 tablespoon salt in a medium saucepan and cover with water by 1-inch. Bring to a boil over high heat. Reduce to a simmer and simmer until potatoes fully tender and just starting to break down, about 5 minutes. Drain and transfer to a medium bowl.
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Peel the skins from the potato and discard (or leave peels on potatoes, if desired). Place cooked potatoes into a bowl and gently mash with a fork until almost smooth. Add minced garlic and cumin to mashed potatoes and stir well. Add salt and pepper to taste. To assemble the tacos, heat a skillet over medium-high heat.
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Add the oil to a large skillet over medium-high heat. Once the oil is ready (between 350-360°F), add the prepared tacos to the skillet, three to four at a time, taking care not to overcrowd the pan. Fry for 1 ½ minute on each side, using a pair of tongs to turn them. Allow to cool slightly, serve, and enjoy!
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Transfer your potatoes and garlic to a bowl, mash, and season with salt, pepper. Taste for salt and adjust. For the sauce: In a large pot or dutch oven, add the tomatoes, onion, tomatillo, and the garlic, cover with water by an inch and bring to a simmer. Simmer for 10-15 minutes over medium heat so the tomatoes get soft.
