Fri, 18 January 2019
INGREDIENTS
350 grams Potatoes
1-2 Chipotle Chili in Adobo
2 teaspoons Adobo Sauce from the Chipotles
20 grams Feta Cheese
Salt to taste
FOR THE TACOS:
12 Corn Tortillas
Toothpicks
Oven Tray
FOR SERVING:
White Cabbage, thinly sliced
2 Tomatoes, finely chopped
1 small Onion, thinly sliced
Red Salsa of your Like
METHOD:
1. Prepare your steamer with about 300 mls of water and put it to medium-high heat. In the meantime, peel your potatoes and place them in the steamer's basket. Cover and steam for 20 to 25 minutes or until the potatoes are cooked through and mashable.
Time Saving Tip: cook the potatoes in the microwave to save time if you are in a hurry!
2. While the potatoes cook away, get on with preparing the toppings for your tacos. Finely slice the white cabbage and wash it. Put it in a bowl and bring it to the table. Chop your tomatoes finely and slice the onion too. If you are making a salsa, this is the time to do it too.
3. Transfer the cooked potatoes to a bowl, add the milk and mash the potatoes. Follow by adding the chipotle chili & the adobo juice and using a fork, mash the chili well and incorporate it to the mash. Finish the spicy mash off by crumbling the feta cheese on top. Incorporate all the ingredients together and salt to taste.
4. Now get on with making your tacos. Put a dry, non-stick pan to medium-high heat. Once the pan is really hot, heat a corn tortilla for about 60 seconds on each side or until the tortilla becomes soft and flexible. Take the tortilla out and lay in on a plate. Take a generous spoonful of the spicy potato mash and spread it on half of the tortilla making sure not to bring the mash to the edges of the tortilla.
5. Fold the tortilla in half and using a toothpick, pierce the folded tortilla through on the top and back, like you would a drawing pin. The toothpick secures the taco shut. Put the tacos on a baking tray (no need to grease or anything) and set aside.
6. Repeat steps 4 and 5 until you have used all the tortillas and your mash. Bake the tacos in a preheated over at 200° Celsius for 20 minutes (10 on each side). The tacos should be golden and crispy. Take them out of the oven making sure to remove the toothpicks before you serve them! Put all the toppings and the tacos on the table and call in the troops for dinner!
To assemble the tacos, open the taco, fill it with a handful of cabbage, some tomato, some onion and a generous drizzle of salsa. There you have it, your Potato & Chipotle Baked Tacos are ready to eat! These tacos are super tasty, suitable for vegetarians and if you take the dairy out, perfect for vegans too! They're a great way to enjoy the many amazing varieties of potatoes grown in Ireland and the UK today. Enjoy!
