EnlargeCredit: Romulo Yanes SERVES 6
COOK TIME: ABOUT 1 HOUR
Ingredients
5 tbsp. olive oil6 cloves garlic, roughly chopped
1 small white onion, roughly chopped
4 canned chipotle chiles en adobo
1 (15-oz.) can whole, peeled tomatoes
Kosher salt, to taste
1½ lb. russet potatoes, peeled and quartered
2 tsp. ground cumin
12 (6") corn tortillas
½ cup canola oil
Thinly sliced green and red cabbage and red radishes, for garnish
Crumbled queso fresco, for garnish
Instructions
1. Heat 3 tbsp. olive oil in a 2-qt. saucepan over medium. Cook garlic and onion until soft, about 5 minutes; transfer to a blender. Add chiles, tomatoes, and salt; purée until smooth and set sauce aside.
2. Cook potatoes in a 4-qt. saucepan of salted boiling water until cooked through, about 15 minutes; drain and return to pan over medium. Add remaining olive oil, the cumin, and salt; mash potatoes.
3. Working in batches, place about ¼ cup potato in the center of a tortilla; fold tortilla in half and secure with a toothpick. Heat canola oil in a 12" skillet over medium. Fry tacos, flipping once, until golden and crisp, 2–3 minutes. Discard toothpicks and transfer tacos to a platter; top with reserved sauce, the cabbage, radishes, and queso fresco.
