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Crispy Potato Rajas Tacos

4.7(15)

by Food Network·published 2015-04-09

Open original recipe

Main Dish

Servings

12 tacos

Total time

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Calories / serving

—

Ingredients (35)

serves

3 medium Yukon Gold potatoes, peeled and cut in 1/2-inch dicepotato
1/4 cup extra virgin olive oilextra-virgin-olive-oil
2 medium onions, halved and cut in 1/4-inch slices lengthwiseonion
Salt, to tastesalt
Freshly ground black pepper, to tastepepper
4 medium red bell peppers, roasted, peeled, seeded, and juliennedbell-pepper
4 medium poblano chiles, roasted, peeled, seeded, and julienned
1 cup heavy creamheavy-cream
3/4 cup grated Mexican Manchego or Monterey Jack cheese
2/3 cup grated Cotija cheesecotija
1/3 cup grated Panela cheesepanela-cheese
Vegetable oil, for fryingvegetable-oil
12 small corn tortillascorn-tortillas
Chipotle Crema, recipe follows, for servingchipotle
Border Guacamole, recipe follows, for servingguacamole
Corn Relish, recipe follows, for servingcorn
1 cup sour creamsour-cream
1/4 to 1/2 chipotle en adobo, to taste, finely minced into a paste
1/4 lime, juicedlime
Salt, to tastesalt
5 ripe California avocados, preferably Hass, halved, seeded, and peeledavocado
6 tablespoons chopped fresh cilantrocilantro
1 medium red onion, dicedred-onion
4 jalapeno chiles, stemmed, seeded, and finely dicedjalapeno
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoons saltsalt
1/2 teaspoon freshly ground black pepperpepper
3/4 cup extra virgin olive oilextra-virgin-olive-oil
4 cups fresh corn kernels (about 5 ears)corn
1 teaspoon saltsalt
3/4 teaspoon freshly ground black pepperpepper
1 large red bell pepper, cored, seeded, and cut into 1/4-inch dicebell-pepper
4 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch dice
4 scallions, white and light green parts, thinly sliced on the diagonalscallion
1/2 cup red wine vinegarred-wine-vinegar

Instructions (8 steps)

01For the potato rajas: Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about 6 to 8 minutes, being careful not to overcook. Drain, pat dry, and spread in a single layer on a tray to cool.
02Heat olive oil in a large skillet over medium heat. Saute onions with salt and pepper until they begin to brown, about 10 minutes. Stir in red bell peppers and chiles. Pour in heavy cream, bring to a boil, and reduce to a simmer. Cook 4 minutes or until cream begins to thicken. Add grated cheeses and potatoes and cook, stirring occasionally, until just heated through. Remove from heat.
03For the tacos: Heat vegetable oil to 350 degrees F in a large, deep pot or deep fryer. Dip tortillas briefly, one at a time, into the hot oil, just to soften. Spoon potato rajas mixture into center of each softened tortilla. Fold in half to enclose mixture and secure with a toothpick threaded through the top edge of the tortilla. Deep fry tacos for 3 to 5 minutes, until crispy and lightly golden. Remove and drain thoroughly.
04To serve, spoon Chipotle Crema onto four serving plates, spreading a bit to create a bed for the tacos. Place Crispy Potato Rajas Tacos on top of crema. Finish by topping with generous spoonfuls of Border Guacamole and Corn Relish and serve immediately.
05Combine ingredients thoroughly in a small mixing bowl. Taste and adjust seasonings as necessary. Chill until ready to use.
06Cut the avocados into quarters and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately.
07Heat 1/2 cup of the olive oil in a large skillet over medium heat. Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
08Add diced peppers to the sauteed corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature.