Tacos Dorados
This recipe checks all the boxes, cheesy, creamy, crunchy, and best of all-it uses up leftover mashed potatoes!
Ingredients
1 1⁄2 cups Leftover mashed potatoes
1/2 cups Sharp cheddar cheese, shredded
6 medium Corn tortillas
1 cups Vegetable Oil
3 tbsps Salsa or hot sauce
3 tbsps Crema
2 tbsps Cojita cheese
1/4 cups Cilantro or cabbage
4 small Lime slices
Preparation
1. Preheat ½ inch of oil in a cast iron skillet over medium-high heat until 375 degrees.
2. In a medium bowl add mashed potatoes, cheddar cheese, and fajita seasoning. Mix until combined
3. Wrap corn tortillas in a damp paper towel and microwave for 20 seconds until pliable.
4. Add about 1/8c- ¼ c of mashed potato mixture to the inside of a corn tortilla fold the tortilla over the filling and gently flatten the filling using your fingers.* Repeat until all tortillas are used.
*Note if tortillas are coming out of the fridge it may help to run a small amount of water around the edges to help seal them. Although not completely necessary.
5. Add 1-2 tacos to hot oil and fry for 2-3 minutes on each side until golden brown and crispy. Remove from oil and set on a paper towel to drain—season with a little salt. Repeat with remaining tacos.
6. Add tacos to the serving plate and drizzle crema, salsa, cojita cheese, cilantro, and a squeeze of lime, and enjoy!
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