Recipe courtesy of Cuchara Restaurant
Recipe courtesy of Cuchara Restaurant
Episode:
Multicultural Cooking
Tacos Chelo
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- Level: Intermediate
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 9 tacos (3 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 2052
- Total Fat
- 188 g
- Saturated Fat
- 32 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 12 g
- Sugar
- 8 g
- Protein
- 14 g
- Cholesterol
- 94 mg
- Sodium
- 1542 mg
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 9 tacos (3 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 2052
- Total Fat
- 188 g
- Saturated Fat
- 32 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 12 g
- Sugar
- 8 g
- Protein
- 14 g
- Cholesterol
- 94 mg
- Sodium
- 1542 mg
Ingredients
Salsa:
Tacos:
Directions
- For the salsa: Boil the tomatillos in water until soft. Transfer to a blender, along with the serrano peppers, garlic, and salt and pepper to taste. Blend well.
- For the tacos: Boil the potatoes in salted water until tender; don't overcook--they should stay in one piece. Smash the potatoes with the butter, being careful to leave good texture; don't mash them all the way as if you were making mashed potatoes. Add the epazote and salt and pepper to taste; mix.
- Heat the tortillas on a griddle until soft. Add about a spoonful of the potato mixture to one side of each tortilla, then roll up the tortillas like flautas.
- Deep-fry the rolled tortillas in the oil until golden brown.
- Serve 3 tacos per person, cover with salsa, and sprinkle with cotija and onions. Serve with a spoon on the side, so people can eat the salsa!
