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Chefs’ Collections

Potato ‘Salad’ and Tomatillo Tacos

The filling for these tacos can also stand alone as a potato salad, but it’s very nice and comforting inside a warm tortilla.

Ingredients

  • 1 ½ pounds waxy potatoes like red bliss or white creamers, scrubbed and cut in 1/2-inch dice
  • 2 tablespoons extra virgin olive oil, sunflower oil, grapeseed oil or canola oil
  • 1 small red or white onion, quartered lengthwise, then cut across the grain in thin slices
  • 1 teaspoon Mexican oregano or fresh thyme
  • 1 garlic clove, minced
  • 3 eggs, hard-boiled and chopped
  • 1 cup quick fresh tomatillo salsa
  • 12 corn tortillas
  • About 1/4 cup chopped cilantro, plus more for garnish
  • 3 ounces goat cheese or queso fresco, crumbled
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      161 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 5 grams protein; 49 milligrams cholesterol; 218 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Makes 12 tacos

Preparation

  1. Steam the potatoes above 1 inch of water for 10 minutes, or until tender. Remove the potatoes from the heat but don’t discard the steaming water.
  2. Heat the oil in a wide, heavy skillet over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the potatoes and oregano or thyme, and continue to cook, stirring, for a few more minutes, until the onions are beginning to color on the edges. Add the garlic and stir until it begins to smell fragrant, about 30 seconds to a minute. Season to taste with salt and pepper. Remove from the heat and allow to cool for 5 minutes. Add 1/2 cup of the salsa and the cilantro and stir together.
  3. Heat the tortillas. Wrap them in a kitchen towel and place in the steamer. Bring the water back to a boil, cover and steam 1 minute. Turn off the heat and allow the tortillas to sit undisturbed for 10 to 15 minutes.
  4. Top the tortillas with the potato mixture and top the potatoes with another spoonful of salsa and some crumbled cheese. Garnish with more cilantro, fold the tortillas over and serve.
  • Advanced preparation: You can steam the potatoes several hours or even a day before you proceed with Step 2.

45 minutes

Dining and Cooking