• 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.