Serves: 4
Total Calories: 229
1. Prepare the salsa if using homemade. Then, in a saucepan, cook the potatoes in water to cover until soft, 8 to 10 minutes. Drain and mash with oil, or butter, and season with salt. Soften corn tortillas in a hot dry skillet until limp, 10 to 12 seconds. Fill each with about 3 tablespoons of mashed potatoes and fold in half.
2. Brush the outside of each taco with oil. Put in a hot skillet and cook the tacos, turning, until just starting to brown, but still pliable. Serve with fresh salsa.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mashed Potato Tacos with Red Salsa recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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