- Mi Rancho Organic Corn Tortillas
- 2-3 Purple Potatoes (as needed)
- 2 tbsp of Oil (Avocado Oil or Safflower Oil)
- Pinch of Cumin
- Pinch of Garlic Powder
- Pinch of Salt
- Pinch of Black Pepper
- Chopped Romain to Garnish
- Chopped Cabbage to Garnish
- Sour Cream
- Cotija or Parmesan Cheese
Boil whole purple potatoes in water and a little salt until the potatoes are very soft when pierced with a fork. Let them cool before peeling the skin.
Heat cooking oil (with a high smoke points, such as avocado oil or safflower oil) in a small skillet over medium high heat.
Mash the potatoes in a small bowl with a little cumin, garlic power, salt and black pepper, all to taste. Mash to mix well by hand or use a food processor. The potato mixture should be chucky and somewhat dry.
Warm Mi Rancho Corn tortillas until pliable and very gently press potato on one half of the tortilla with a fork without breaking the tortilla and keeping away from the edges. Fold tortilla, using tongs, grab the folded tortilla and place in the hot oil.
Fry taco for about 2 minutes on each side or until crispy golden brown. Adjust temperature as needed. After removing the tacos from the pan, place on a plate lined with paper towels to soak up any excess oil.
Garnish tacos with chopped Romaine, cabbage, sour cream and cheese.