Prep Time
5
Cook Time
30
Serves
4-6
Leftover Mashed Potato Tacos de Canasta
Stephanie @thisisavocado_Ingredients
For the filling —
- 2 cups leftover mashed potatoes
- 1 cup shredded cheese (queso Oaxaca, Monterey Jack, or mozzarella)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the chili oil —
- 1/2 cup vegetable oil
- 3 dried guajillo chilies (seeds and stems removed)
- 1 dried ancho chili (seeds and stems removed)
- 1-2 dried chiles de arbol (optional, for extra heat)
- 1/4 small white onion
- 2 clove garlics, peeled
- 1/4 tsp ground cumin
- 1 tsp salt
For the tacos —
- 10-12 Mi Rancho Organic Corn THINcredible Tortillas
- Parchment paper or foil
- 1/2 white onion, sliced
- A large basket or pot with a lid
- Mi Rancho Organic Salsa Verde, for serving
Instructions
In a large microwave-safe mixing bowl, combine the leftover mashed potatoes with the shredded cheese, garlic powder, salt and pepper to taste. Stir until everything is well incorporated.
Warm the mashed potato mixture in the microwave for about 1 minute or until the mixture is warmed through and the cheese has melted. Then set aside.
To make the chili oil, heat the vegetable oil in a small saucepan over medium heat. Add the dried chilies, onion and garlic clove, frying them gently while stirring every so often for 2-3 minutes until fragrant and lightly toasted (be careful not to burn them). Remove the pan from the heat and let it cool slightly.
Blend the chilies, onion, garlic, cumin, salt, and oil in a blender until smooth. Strain the chili oil through a fine mesh sieve into a bowl and set aside.
Line the inside of a basket or pot with parchment paper or foil, then warm the Mi Rancho Organic Corn THINcredible Tortillas on a skillet or griddle for a few seconds on each side until pliable.
Place about 2-3 tablespoons of the mashed potato filling onto one side of each tortilla. Fold the tortilla over to create a taco and press gently to seal.
Stack the 1st layer of tacos in the lined basket/pot, then drizzle some of the warm chili oil over the tacos, using a brush to evenly coat the tacos if desired. Scatter a few slices of white onion over this 1st layer, then repeat these steps until all of the tacos have been assembled.
Place the lid on the basket or pot to seal in the steam and allow them to steam for at least 30 minutes.
The steam softens the tortillas, and the chili oil infuses them with flavor. Once steamed, serve the tacos warm with Mi Rancho Organic Salsa Verde and slices of avocado. Enjoy!