These potato tacos are truly a gem! Making them couldn’t be easier. They are absolutely delicious, too! The potatoes are cooked in a rich tomato and guajillo sauce, the combination is so good I can just eat the potatoes out of the skillet. Luckly, these potatoes survived me and became the filling for these scrumptious tacos. I found baking them is the easiest way to get crispy, golden-brown tacos without having to fry them. Winner! You can also make a bunch at a time, so these are great for entertaining. Just fill a baking sheet with tacos and bake until crispy.
What you need to make Potato Tacos
For the potatoes
Guajillo pepper. Seeds and vains removed
Cooked potatoes. I used left over baked potatoes
Salt and pepper to taste
For the homemade salsa roja
Roma tomatoes. Ripe.
Jalapeno peppers. You can remove seeds and veins if you want a milder salsa.
Small piece of onion
Fresh garlic. 1 clove
White vinegar or lime juice.
Helpful tips and trick
I used left over baked potatoes from the night before. Boiled potatoes would also work for this recipe. If you decide to boil them, I suggest boiling them whole so that they don’t absorb as much water.
Guajillo peppers are a little fruity and mild in flavor, I use them a lot because my kids eat them very well. If you want a little more heat and intense flavor, a chipotle pepper would be a great addition to the sauce, it works so well with potatoes!
I like to boil the ingredients for the salsa Roja because it’s so much easier to add everything to a saucepan and forget about it for 10 min. Especially when I am doing 10 other things in the kitchen. If you have the time and the willingness, you can cook the tomatoes, onions, peppers and garlic in a skillet. Place a skillet on medium-high heat and add 1 tablespoon of oil. Cut the veggies in half and add them to the skillet. Cook until tender. Blend and season with salt and vinegar or lemon juice.
Cooking the salsa ingredients on a skillet would give the salsa a deeper taste.