Tacos de Papa

During a recent visit to Mexico City we came across a potato filled taco! I'd never heard of it as a combination before, then back home I came across this recipe in a book by Margarita Carrillo Arronte. I had never heard of chipotle in adobados before either but now I've tasted the delicious smokey chillies-in-a-sauce there's always going to be a jar in my store cupboard!  

Ingredients
500g potatoes, boiled and mashed
200g chipotle chillies in an adobados sauce, chopped
1 onion, finely chopped
12 small (10cm) blue corn tortillas (weighing on average about 12.5g each)
4 tbsp corn oil

for the picos de gallo
tomatoes
onion
fresh coriander
lime juice
salt

to serve
sour cream
queso fresco (or feta), grated


Method

First of all make the tortillas, if you're making your own. 

Then prepare the picos de gallo by adding all the fresh ingredients together and leave for the flavours to infuse.

Next boil the potatoes for 10 - 15 minutes. When cooked through, then mash to your preference, i.e. with our without lumps.

In another saucepan, with half of the corn oil, fry the onion on a medium to low heat. Cook for 5 minutes until soft. Add the chopped chiptole and the accompanying sauce. Fry for another minute then take off the heat.  Add the mashed potato and mix thoroughly until it's a uniform colour. Keep warm on a low heat (or in an oven)

When your ready to serve, warm up the tortillas, especially if they're from a packet so they soften and become pliable.