If you prefer a meat hard taco, brown 1Lb. of ground sirloin and substitute it for the potatoes. You can also fill these hard shells with grilled chicken. This recipe was given to me by Yoli Gonzalez.
Ingredients:• 3 Tablespoons margarine
• 6 potatoes
• Lettuce
• Sour cream
• Parmesan cheese, grated
• 10-12 corn tortillas
• Extra light olive oil (optional)
• Salt and Pepper
Salsa:
• 2 Jalapeno peppers, chopped
• 3-4 Tomatoes, diced
• 1 Clove garlic, minced
• 1/4 of an Onion, chopped
• Cilantro, small bunch, chopped
Preparation:
Peel and cut potatoes in small pieces, steam until soft. Wash all the vegetables. Chop the lettuce. Boil the jalapenos and tomatoes. In a bowl mix potatoes and margarine, with salt and pepper to taste. Mash potatoes and cheese
Place the tortillas in a sandwich bag and microwave for 40 seconds to make them soft. Spread the potato mixture in the tortillas and fold. Heat the olive oil in a large pan, fry the tacos turn when they are golden brown. On a cooling rack or large platter place some napkins to soak up the extra oil from the fried tortillas.
With a fork blend jalapenos, tomatoes, salt and pepper, garlic, onion and cilantro. Serve tacos on a plate, garnish with lettuce, sour cream, parmesan cheese, salsa, and avocados.
