Tacos de Papa and Salsa Cruda
Recipe by: Chef David V. of Vida Cantina in Portsmouth
Tacos de Papa yields 4 Tacos
- 1 Large Local Potato (we use Maine green thumb) washed
- 4 each 6in Corn Tortilla (we like Cinco de Mayo)
- 2 tablsp Olive Oil
- 2 tablsp Canola Oil
- ½ Lemon thinly sliced and Marinated in Lemon Juice
- ½ c Local green leaf lettuce shredded
- ¼ c Salsa cruda
- 4 each Avocado Slices
- Boil potato with skin on till fork tender
- Peel potato and mash with back of fork and season with Olive Oil and salt to taste
- Warm corn tortillas in dry pan till soft
- Fill each tortilla with equal amounts of mashed potatoes
- fold over to form taco
- in a pan on med hi heat Canola Oil and let come up to temp and pan fry 2 tacos at a time letting the shells get dark brown but being careful not to burn them
- place each done taco on a paper towel to damp away excess grease
- garnish each taco first with Salsa, then lettuce, then onion and then avocado
- enjoy ?
Salsa Cruda
- 2 each tomatoes
- 1 clove garlic
- ½ ea White onion
- 3 ea Chile de Arbol (toasted and stem removed)
- puree all ingredients together
- season with salt to taste
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