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Recipe: Petty Cash’s Potato Tacos Dorados
A crunchy, carb-filled snack from Walter Manzke
Though his new three-star bistro and bakery, Republique, has been stealing the show these days, chef Walter Manzke’s Mexico City-style taqueria, Petty Cash, continues to draw crowds. Besides the uni-laden guacamole and cheese-filled churros, the dish we can’t stop ordering is the potato tacos dorados. The literal translation—golden tacos—comes from the color of the fried tortilla shells. Filled with lightly salted mashed potatoes and topped with a serrano-scented salsa and crunchy cabbage, they’re Petty Cash’s answer to loaded pommes frites—and just the thing to snack on with a bracing glass of mescal.
Potato Tacos Dorados from Petty Cash
Yields 6 tacos
3 medium-sized Yukon Gold potatoes, peeled and roughly chopped
6 medium-sized corn tortillas
About 1 quart of vegetable oil, for frying
Salt, to taste
Toothpicks, for assembling
4 oz Cotija cheese
Half a green cabbage, shredded
½ red onion, thinly sliced and soaked in white vinegar
1 avocado, halved, peeled and pitted
3 tomatillos, roasted and peeled
2 Serrano chilis
½ cup sour cream
- Cook potatoes in salted boiling water until soft. Drain and cool.
- When completely cooled, smash potatoes with a fork until you get the texture of coarse mashed potatoes. Season with salt.
- Preheat oil to 350 degrees F.
- Lay one tortilla out on a work surface. Fill with cooled potato mash. Roll into a cigar shape. Secure end with a toothpick. Repeat with remaining filling and tortillas.
- Fry filled tortillas in hot oil until light brown.
- Remove fried tacos dorados from oil with tongs or a slotted spoon. Place on a paper-lined platter briefly to drain any excess oil.
- Place cooked tacos dorados on a plate. Top with sauce, crumbled cheese, and pickled red onions. Serve hot.