Potato Tacos with Hot Tomato Sauce. Roasted potatoes tossed with a spicy, smoky tomato sauce. Variations abound in both the cooking method—the potatoes are fried, boiled or roasted—and the sauce, which usually has hot chiles, tomato and vinegar. Video recipe for a perfect garnish or a sauce that Im adding into my Bean burritos / fajitas!
The sauce can be made up to Scales up well.
This "tangy tomato sauce" is really an all-purpose Spanish Mojo that compliments many dishes, such as pastas, meatballs, and even meatloaf.
Once the sweet potatoes are cool enough to handle, cut them in half lengthwise, leaving the bottom intact.
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You can have Potato Tacos with Hot Tomato Sauce using 8 ingredients and 14 steps. Here is how you cook that.
Ingredients of Potato Tacos with Hot Tomato Sauce
- It's 8 medium of gold potatos.
- Prepare of cumin.
- You need of salt.
- You need 3 small of tomatos.
- It's 1 small of jalopeno.
- Prepare of water- read directions.
- It's 1 clove of garlic.
- Prepare 1 packages of tortillas 30 count soft white corn.
Create a pouch for the filling by gently push the ends of the sweet potato toward each other. Remove the bay leaves from the tomato sauce and fill each sweet potato with sauce. Sliced avocado, pickled red onions, pickled jalapenos, chopped fresh cilantro, hot sauce, Lazy Taco I've been making your spaghetti squash tacos with sweet potatoes instead, and sweet potato/black bean burritos for years. El Pato Hot Tomato Sauce Mexican Style is made with fresh chiles, tomatoes, onions, garlic and spices.
Potato Tacos with Hot Tomato Sauce instructions
- boil potatos in water ( just enough to cover the potatos).
- start boiling the tomato and chile for the sauce(enough to cover the tomato and chile).
- once the potatos peel of easily or if you can easily slide a fork through the potatos then they are ready to mash. Next drain them in a strainer (at this time you can turn off the boiling tomatos and jalopeno and you will make the tomato salsa with these at the very end).
- (so you wont get burned put the potatos back in the pan with cold water and peel the potatos ).
- place peeled potatoes in a seperate dry pan.
- get one potato from the dry pan and place in blender- now combine a tablespoon of salt, half a clove of garlic, a little bit of water, and 1tsp of cumin (after its liquified taste to see if it needs salt) add more if needed.
- add the potatoe mix thats in the blender onto the dry pan of potatoes and start mashing.
- heat up the griddle to medium high and start heating up all of your soft tortillas( since one serving for us is 4 tacos per person and there was 6 of us we heated up 24 tortillas).
- fill up all your tacos with some of the mashed potato.
- Next, place oil in cooking pan on medium high.
- start frying the taco until its golden brown on one side and then flip with tongs and do the same...after place in a dry plate or pan on top of a napkin.
- lastly, make the hot tomato salsa to eat with your tacos- in the blender place the boiled tomatoes and jalopeno with a tablespoon of salt, half a clove of garlic, and 1tsp of cumin. Blend.
- serve tacos on a plate and place hot salsa on a small container and allow your family to serve themselves as much salsa as they want... (If you want the salsa very hot add one more jalopeno to boil on step 2).
- Enjoy(:.
This sauce is ideal for making enchiladas, tacos, chilaquiles and all meat and fish dishes Great for adding a spicy touch to all of your favorite south-of-the-border. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. These tacos are the taco version of my beloved sweet potato burritos, and the cold weather variation of my summer squash tacos. These roasted sweet potato tacos feature spicy black beans and avocado-pepita dip. Subbed guac for the avocado dip and added habanero hot sauce.
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