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These are really nice garnished with shredded cabbage or lettuce, slices of cucumber and onion. Use roasted chiles if you have them, if not add some red chile flakes for flavor. Making the tortillas is a kind of delicate operation, be patient and don’t be frustrated if your first couple end up a bit ugly – they’ll still taste fine.
- About 1 ½ cups cooked potatoes, lightlymashed
- ½ teaspoon ground cumin
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2-4 roasted chiles, peeled, seeded and diced
- About 8 corn tortillas
- 2-4 tablespoons vegetable oil
- Salsa and garnish for tacos
Mix together potatoes, chiles, cumin, garlic and salt and pepper. In a heavy skillet, heat 1 tablespoon of oil over medium heat. Place one tortilla into oil and flip after one or two seconds (this makes the tortilla pliable enough to fold in half without breaking). Place 1 heaping tablespoon of potato mixture on the
half of the tortilla closest to you. Gently fold the other half over the filling, towards you. Press the tortilla closed for a few seconds to seal, then move the taco to one side to make room for
more tacos. Repeat with remaining tortillas. Add more oil as needed to keep skillet covered in a thin layer. Flip tacos when beginning to brown on bottom side. When cooked on both sides, place on an old newspaper to drain.
Submitted by Sara Jones, Tucson CSA