Potato Rolled Tacos

Living so far from home you miss the little things, laughing at the table with your family while they share gossip, being able to watch a football team that isn’t the Jets or the Giants but the thing I miss tremendously is the food! Mexican food, tacos, burritos, freshly made tortillas. There is one place that combines all of those things Lute’s Casino. They make some of the best potato tacos you’ve ever had and a fantastic salsa to go with it…here’s my attempt at replicating that memory 🙂 Oh and added a new one with some chicken flautas!

Click here for the full recipe.

Potato Tacos: 

  • 2-3 russet potatoes, peeled and large diced
  • 3 cloves of garlic
  • 1 stick of butter
  • salt and pepper
  • corn tortillas – about 9-10

Cooking: In a big pot of cold water, add the potatoes and garlic cloves. Season with 1 tsp of salt. Boil until the potatoes are fork tender. Drain them, add the stick of butter and mash it all up. Season with salt and pepper to taste. Set aside.

Chicken Tacos: 

  • 2 chicken breasts
  • 2 tsp cumin
  • 1 tbsp chili powder
  • 1 handful of peppercorns
  • 2 tsp of paprika
  • 1 tsp of oregano
  • 1 garlic cloves
  • 2 bay leaves
  • 1 tbsp of salt

Cooking: Add all the ingredients in small pot with water about 1 inch from the top. Boil the chicken for 15-17 mins. When you shred you might find it slightly underbooked but that’s ok you want that or else the chicken will overcook in the fryer. Once its shredded set aside.

Taco Cooking: 

Heat oil to 350F. Wrap the tortillas in a slightly damp towel and put warm them in the microwave for 45 seconds. In the warm tortillas add two tablespoons of the mashed potatoes and roll it into a flauta. Hold closed with toothpicks. Fry in a deep pan for 3-5 mins until the tortillas are crispy.

Salsa: 

  • 2 tomatoes
  • 1 jalapeno
  • 2 garlic cloves
  • 2 tsps of oregano

Cooking: In a small pot boil the tomatoes, jalapenos and garlic cloves. In a blender, blend all the ingredients, including the skin off the boiled vegetables. Add crushed oregano and salt to taste. Dont overblend, you want a little texture to the salsa.

To serve add some mayonnaise, salsa and cotija or shredded cheese to the tops of the tacos.

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Buen Provecho! 

Full Recipe:

Potato Tacos: 

  • 2-3 russet potatoes, peeled and large diced
  • 3 cloves of garlic
  • 1 stick of butter
  • salt and pepper
  • corn tortillas – about 9-10

Cooking: In a big pot of cold water, add the potatoes and garlic cloves. Season with 1 tsp of salt. Boil until the potatoes are fork tender. Drain them, add the stick of butter and mash it all up. Season with salt and pepper to taste. Set aside.

Chicken Tacos: 

  • 2 chicken breasts
  • 2 tsp cumin
  • 1 tbsp chili powder
  • 1 handful of peppercorns
  • 2 tsp of paprika
  • 1 tsp of oregano
  • 1 garlic cloves
  • 2 bay leaves
  • 1 tbsp of salt

Cooking: Add all the ingredients in small pot with water about 1 inch from the top. Boil the chicken for 15-17 mins. When you shred you might find it slightly underbooked but that’s ok you want that or else the chicken will overcook in the fryer. Once its shredded set aside.

Taco Cooking: 

Heat oil to 350F. Wrap the tortillas in a slightly damp towel and put warm them in the microwave for 45 seconds. In the warm tortillas add two tablespoons of the mashed potatoes and roll it into a flauta. Hold closed with toothpicks. Fry in a deep pan for 3-5 mins until the tortillas are crispy.

Salsa: 

  • 2 tomatoes
  • 1 jalapeno
  • 2 garlic cloves
  • 2 tsps of oregano

Cooking: In a small pot boil the tomatoes, jalapenos and garlic cloves. In a blender, blend all the ingredients, including the skin off the boiled vegetables. Add crushed oregano and salt to taste. Dont overblend, you want a little texture to the salsa.

To serve add some mayonnaise, salsa and cotija or shredded cheese to the tops of the tacos.

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