A far cry from typical “gringo” tacos in pre-fried crispy shells, these scrumptious morsels showcase the full flavor of freshly fried corn tortillas. In Mexico, the most common filling is mashed potatoes.
|2||cups||mashed potatoes, beans, or quesco fresco cheese|
|~||oil for frying|
|~||sliced pickled Jalapenos|
Line a clean working surface with paper towels.
- Pour oil into a spacious, heavy-bottomed skillet to a ½-inch depth.
- Heat over a medium-high flame until almost smoking.
- Place several tablespoons of filling on a tortilla.
- Fold the tortilla in half and hold it closed with your hand.
- Place the bottom of the taco into the hot oil and hold in place for approximately 12–15 seconds.
- Turn to the side and cook until golden.
- Flip and fry the other side.
- Remove from the oil with a large slotted spoon. Tip sideways and allow the excess oil to drain. Place on a clean working surface lined with paper towels.
- Repeat the process until all 12 tacos are fried.
- Garnish the tacos by carefully opening them and adding the toppings.
- Serve promptly.