Tacos de Papa Recipe

Proof that starch-on-starch is just as delicious in taco form.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated March 20, 2025
Step 10: Serve

Serve the tortillas with your favorite taco fillings. Traditionally, two tortillas are stacked on each other before filling to ensure that there are no drips or breaks.

Try this recipe for tacos de papa (potato tacos) »

. J. Kenji Lopez-Alt

Recipe Details

Tacos de Papa Recipe

Cook 20 mins
Total 20 mins
Serves 12 servings
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Ingredients

  • 2 pounds russet potatoes, peeled and cut into 1/4-inch cubes

  • Kosher salt

  • 2 tablespoons olive oil

  • 1 large yellow onion, finely sliced

  • 2 clove garlic, minced on a microplane

  • 1 pickled jalapeño, finely chopped (fresh can be substituted)

  • 2 whole canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons of sauce from the can

  • 2 tablespoons drained capers, finely chopped

  • 1/4 cup Mexican crema or 1/3 cup sour cream thinned with 1 tablespoon milk

  • Finely sliced scallions

  • Crumbled cotija cheese

  • Lime wedges

  • Salsa of your choice

  • 24 fresh tortillas, kept warm in a clean dish towel

Directions

  1. Place potatoes and 1 tablespoon salt in a medium saucepan and cover with water by 1-inch. Bring to a boil over high heat. Reduce to a simmer and simmer until potatoes fully tender and just starting to break down, about 5 minutes. Drain and transfer to a medium bowl.

  2. Meanwhile, add oil, onion, and garlic to a heavy-bottomed 12-inch skillet and cook over medium heat, stirring occasionally, until onions and garlic are fully softened but have not taken on any color, about 6 minutes. Add pickled jalapeño, chopped chipotles, and adobo sauce. Cook, stirring constantly, until sauce begins to fry, about 1 minute. Add potatoes, capers, and cream and stir to combine, mashing potatoes slightly. Season to taste with salt and transfer to serving bowl.

  3. To serve, bring potato mixture, scallions, cotija, salsa, lime wedges, and hot tortillas to the table. Each taco should be made by stacking two tortillas, adding a small amount of the potato mixture, and topping as desired.

This Recipe Appears In

Nutrition Facts (per serving)
476 Calories
12g Fat
81g Carbs
13g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 476
% Daily Value*
Total Fat 12g 16%
Saturated Fat 4g 19%
Cholesterol 9mg 3%
Sodium 832mg 36%
Total Carbohydrate 81g 30%
Dietary Fiber 7g 27%
Total Sugars 3g
Protein 13g
Vitamin C 28mg 140%
Calcium 127mg 10%
Iron 5mg 26%
Potassium 671mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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