KTLA 5 Meteorologist Vera Jimenez has returned from the Torrance Farmers Market with her fresh produce and now shows us how to make her mom's simple and delicious potato tacos.
2 medium russet potatoes.
Corn tortillas (Do not use flour tortillas)
Round double sided toothpicks
For the Salsa:
Three medium tomatoes
4 serrano peppers
1 garlic clove (optional)
Mexican cheese (queso fresco)
Stew the tomatoes with the serranos for one to one and a half hours. Bring to a boil, then reduce to low and cover until cooked.
Next, peel the potatoes and quarter them. Boil for 25 minutes until they're soft when you poke them with a fork.
While the potatoes cook, shred and rinse the lettuce, store back in the fridge so it gets crispy and crumble the mexican cheese.
On a skillet, warm the tortillas on each side, then let them cool on a clean dish towel. This makes them flexible enough so they don't crack when folding them later.
Once the potatoes are cooked, strain, mash, and season with garlic salt.
Place about two table spoons in a tortilla (Do not over stuff), fold the tortilla in half and secure it with the double sided toothpicks, one on each end.
Pre-heat oil on medium. Test the readiness by dipping one of the tortilla tips in the oil. If it starts to sizzle, you know it's ready.
Fry the tacos until golden brown, about three minutes on each side. Drain as much of the oil before setting them on paper towels.
Now onto the salsa. Puree the tomatoes serranos with the garlic and salt to taste in a food processor or blender.
Carefully remove the toothpicks from the tacos. The toothpicks may need a little wiggling.
Stuff the tacos with the lettuce and cheese. Each person can top them off with the fresh salsa.
Let me know if you give them a try!