2008 New Recipe #10: Potato Tacos
Yeah, we've been a bit negligent lately.

Last night's new yummy was potato tacos. Details of the recipe mostly invented.

A bunch of potatoes
Two small red peppers
Half a large onion (I should have used the whole thing)
Crema or sour cream
Two chipotles from a can of chipotles in adobo
Queso fresco
Peruvian yellow pepper sauce, or salsa
Avocado

Corn tortillas

Chop and boil the potatoes. While they're cooking, roast the red peppers and finely chop and saute the onion. Once the peppers are roasted and you've removed the skins, chop finely and mix with the onion. When the potatoes are done, coarsely mash them by hand -- a pastry cutter works FABULOUSLY for this -- and stir in the peppers and onions. Add some crema and the finely chopped chipotles. I should have added salt at this point, too.

Put a big spoonful of the filling onto a tortilla, then add a little queso fresco and some sauce. We used an astonishingly yellow Peruvian pepper sauce, sort of like something we'd had with potatoes at the Peruvian restaurant in Tucson, that looked amazingly like French's yellow mustard. Close up your taco, and cook it in a frying pan with a little bit of oil. Serve with sliced avocado and hot sauce.

We had a ton of filling left over, but fortunately we have lots of tortillas left over too.

L-M says these were as good as the potato tacos we had at a taco joint nearby. I'm flattered.