Tacos Ahogados De Papa

Tacos Ahogados De Papa

So I am making a big deal about these tacos because they are truly a game changer. A game changer because it's hard to believe they are not deep fried, healthy, and easy to make. I know I always say this but this seriously is one of my favorite dishes because there is no lean white meat involved and it hits the spot on those days where you are bored and tired of eating any sort of lean white protein. Enough of my yapping, enjoy comadres!

# of Ingredients

8

Prep Time (Minutes)

15

Cook Time (Minutes)

10

Total Time (minutes)

25

Serving

4 tacos will count as your protein, fat, and carb serving.

Ingredients

  1. 2 potatoes (carbs)
  2. Corn Tortillas (carbs)
  3. ½ cup of cotija cheese (fat)
  4. 12 tomatillos
  5. 2 poblano peppers
  6. ½ cilantro bunch
  7. ½ white onion
  8. Chicken Consomme 
  9. Sour Cream (fat/optional)
  10. Lettuce (optional)
  11. Jalapenos en vinagre (optional)

Notes

I know corn tortillas or potatoes are considered a protein but we will treat the potato as protein in this recipe to make it a complete meal. 


Instructions

These are the primary ingredients for this recipe. If you find healthier corn tortillas you are more than welcome to use them and if you want to replace cotija cheese with another one please do so or you can opt out of it. To be honest I love the cotija cheese mixed with potato. For those who haven't tried it, it tastes like feta cheese mixed with parmesan. 

You will get your 12 peeled tomatillos, 2 poblanos (take out seeds), peeled ½ white onion, ½ cilantro bunch, 3-4 cups of water, and blend until salsa is well blended. 

You will then add some oil of choice (drizzle) to the pan and add your raw salsa. Bring to a boil and add consome. Be mindful with your consome because a little goes a long way. Once your salsa has boiled and you got the taste to your liking with the consome you will set aside. 

Next you will peel your 2 potatoes, cut in half, and boil. Once you can easily stick a fork in the middle you will drain water and smash your potatoes and mix your ½ cup of queso cotija. 

You will then warm up your corn tortillas and stuff your tacos with your potato mix. When adding your mix make sure you add enough to fill up the inside. You will then fold and add to your baking sheet. As you can see I put toothpicks on mine so they can stay folded. Once you have made your desired tacos you will spray non-stick spray on them and bake at 375 for 5 minutes each side. 

After you have baked each side for 5 minutes you will let them cool and take out toothpicks of tacos. 

You will then get your baked tacos de papa and dip them into your green salsa and repeat the process with each taco. 

Here is your final dish with your tacos ahogados topped with lettuce, sour cream, cotija, and jalapenos. If you want to add more green salsa to your dish after you have dipped your tacos and plated please do so because the salsa is to die for. The best part is that it is not spicy at all and the poblanos give the salsa a bold taste! Enjoy.


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