Crispy Cheesy Potato Tacos

(4 servings)


10 Corn tortillas

2 Large Potatoes

1/4 cup White Onion, finely chopped

1 pack (10oz) El Mexicano® Queso Oaxaca or Queso Monterey, shredded

Sea salt and fresh ground pepper to taste

Grapeseed oil or cooking oil, for frying


2 cups Iceberg lettuce, finely shredded

1/2 cup Roma Tomatoes, diced

1/2 Avocado, Sliced

1/4 cup Cilantro, finely chopped

1 cup El Mexicano® Crema Mexicana

1 cup El Mexicano® Queso Fresco Casero, crumbled


For fastening the tacos, 20 wooden toothpicks

Preparation Method

1. Boil the potatoes whole, skins on, until soft but not mushy. Rinse under cold water, peel, and mash with the back of a fork or a smasher. Consistency should be lumpy.

2. Heat the oil  in a frying pan. Add the onion, salt and ground pepper and sauté for 3 minutes. Add the mashed potato and salt and sauté an additional 5 minutes. Remove from heat and transfer to a mixing bowl and allow them to cool down.

3. Mix El Mexicano® Oaxaca or Monterey cheese with the mashed potatoes to form your stuffing.

4. In a separate heavy sauté pan, heat enough oil to come up 1-inch up from the sides of the pan on medium high. Divide the cheesy potato mixture into the 10 corn tortillas. Wrap tightly and secure with wooden toothpicks. Fry in the oil on both sides until golden crisp.

5. Top your cheesy mashed potato flautas with finely chopped lettuce, El Mexicano® Crema Mexicana and crumbled Queso Casero®, sliced tomatoes, cilantro and avocado, enjoy!