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Tacos de Pobre

5.0

(1)

Two blue corn tortillas filled with fried potato peels and roasted serrano chiles on a serving platter with lime wedges...
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Tacos de pobre are a common dish in Mexico, served in home kitchens and at taco stands and stalls. Typically, the tacos are served deep-fried or steamed, and filled with mashed potatoes. This version uses only the potato skins, shallow-fried until just golden and crisp for a better textural experience. You can use corn tortillas or flour tortillas for this dish.

This recipe was excerpted from 'The Mexican Vegetarian Cookbook' by Margarita Carrillo Arronte. Buy the full book on Amazon.

Chef’s tip:

You can prepare these tacos and arrange them inside a basket like tacos de canasta.

Recipe information

  • Total Time

    15 minutes

  • Yield

    Serves 4

Ingredients

Corn oil, for shallow-frying
Peelings from 2¼ lb/1 kg cleaned, raw potatoes
1 large white onion, halved and thinly sliced
2–3 serrano chiles, cut into thin strips
8–12 corn or wheat tortillas
Sea salt
Chile sauce or salsa of your choice, to serve

Preparation

  1. Step 1

    Heat enough oil for shallow-frying in a frying pan or skillet and sauté the potato peelings. When they are almost golden, add the onion and chile and sauté until the onion is translucent. Season with salt to taste. Spoon onto a plate lined with paper towels, to absorb excess oil.

    Step 2

    Heat the tortillas and serve as tacos with the potato peeling filling, with chile sauce or salsa on the side.

Cover to The Mexican Vegetarian Cookbook by Margarita Carrillo Arronte.
Adapted from The Mexican Vegetarian © 2022 by Margarita Carrillo Arronte. Reproduced by permission of Phaidon. All rights reserved. Buy the full book on Amazon.

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