Truffle Cheese and Potato Tacos recipe
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Ingredients
- 10 small potatoes 4 tomatoes, diced, divided 1 onion, diced, divided 1 green chile pepper, diced, divided salt and ground black pepper to taste ½ cup olive oil, divided 10 corn tortillas 5 ounces truffle-infused cow's milk cheese, grated
Nutrition Info
- 412 caloriescarbohydrate: 61.1 gcholesterol: : -fat: 24.7 gfiber: 8.4 gprotein: 16.6 gsaturatedFat: 1.8 gservingSize: -sodium: 68.9 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Truffle Cheese and Potato Tacos
Directions
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Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
Place 1/2 of the tomatoes, 1/2 of the onion, and 1/2 of the green chile pepper in a food processor or blender, season with salt and pepper. Blend until smooth.
Heat 1/4 cup oil in a large skillet over medium heat, add potatoes and mash with the back of a wooden spoon or fork. Season potatoes with salt and pepper. Cook and stir until lightly browned, about 5 minutes. Stir 1/2 cup blended tomato mixture into potatoes.
Heat 1 tablespoon oil in a separate skillet over medium heat, cook 1 tortilla until softened, 1 to 2 minutes. Spoon 1 tablespoon potato mixture onto 1 side of the tortilla, cover with truffle-infused cheese, and fold taco in half. Fry in the oil until brown and crisp, 2 to 3 minutes more. Repeat with remaining oil, tortillas, potato mixture, and cheese.
Mix the remaining tomatoes, onion, and green chile pepper together in a bowl, add the remaining blended tomato mixture until salsa is well mixed. Serve salsa alongside tacos.