Spiteful Gringa Potato Tacos

ginga

The other night Mike and I went out to have dinner then go to the music festival in a little artsy town called Todos Santos, in Baja California Sur, Mexico. The place was called Las Fuentes (the fountains) and had a lovely patio. We were pretty excited about having a meal out (for the first time in 2 weeks) and a patio with fountains and trellises was sure to please. Well, it was a total fail.

The service was lackluster and the only two meatless options on the menu were guacamole and potato tacos. We figured we’d share an order of each. When our order arrived it was just of poor quality. Everything was just greasy and cheap. And the “potato” in the tacos were made from what tasted like powdered potatoes and a lot of butter. We were really hungry, but could only eat about half of our food. People of Las Fuentes, if you’re going to serve terrible food, don’t pretend that you’re a fancy restaurant and don’t charge like you’re a fancy restaurant.

After leaving, I shook my no longer hungry and very still very unsatisfied fist and vowed to make an awesome potato taco later this week. So last night I did. And now you can too. This recipe makes 4 tacos.

What You Need

  • 10 small potatoes (New Potato sized), quartered
  • 1 tsp cumin
  • 1 avocado, mashed
  • 1 can black beans, rinsed  (or about that much of your own soaked/cooked beans, which is what I used)
  • 3 cloves of garlic, finely diced
  • 1 ripe fresh tomato, diced
  • 1/2 white onion, finely diced
  • 20 fresh cilantro leaves, chopped
  • 4 small flour tortillas
  • salt to taste

What You Do

  1. The plan here is to prep all of the ingredients, and then assemble them into a taco just before you eat it.
  2. Get those beans simmering on low with a little water, the garlic and half of your chopped onion (1/4 of an onion). You’ll want them to be soft so you can kind of mash them up a bit later.
  3. Quarter those little potatoes and brown them on the stove in some oil, cumin, and salt. I used avocado oil (whaaa? I know!) because it was in the kitchen.
  4. Once they’re browned,  you can turn the heat down and cover the pan to cook the potatoes the rest of the way.
  5. In a dry skillet on medium heat, warm the flour tortillas until they puff just a little. Do them one at a time, flipping once, then set aside in a warm covered pot or skillet. Yes, this is quite the jugging act.
  6. Now make yourself some pico de gallo by finely dicing the tomato, remaining onion, and cilantro and mixing together in a small serving bowl.
  7. Mash the avocado in a small serving bowl with a fork. Make it smooth, but not perfectly smooth. Salt to taste.
  8. When the beans are hot and the potatoes are done, smash the beans up a bit.
  9. Assemble your taco by placing a freshly warmed tortilla on a plate. Plop and spread some beans around, then potatoes, then guacamole, then pico.
  10. Fold it soft taco style and enjoy!
  11. You may also enjoy adding lettuce, cheese, or additional hot sauce.
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