Potato And Rajas Tacos Recipe - Cooking Index
Potato And Rajas Tacos Recipe - Cooking Index
| 3 | Boiling potatoes - peeled, cut 1/2" dic (medium) | |
| 4 cups | 948ml | Creamy Rajas - see * Note |
| 24 cups | 1500g / 52oz | Corn Tortillas - see * Note (small) |
| Salsa Fresca - see * Note | ||
| 12 | Avocado slices |
* Note: see the "Creamy Rajas", "Corn Tortillas" and "Salsa Fresca" recipes which are included in this collection.
Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes. Drain, pat dry and spread in a single layer on a tray to cool.
When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through. Add the potatoes and stir occasionally until heated through.
For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack 2 tortillas and layer with the potato rajas mixture. Top with Salsa Fresca and an avocado slice and serve.
This recipe yields 12 tacos.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6118 broadcast 07-25-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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