Tacos
Smashed Crispy Adobo Potato Taco
Tender fingerling potatoes smashed, coated in smoky chipotle adobo and crisped in a skillet. Serve in warm corn tortillas with crumbled queso fresco, cilantro and lime.
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Makes
- 2 large or 4 small tacos
Estimated total time: 35 minutes.
Let’s make it.
Cook and flatten the potatoes.
Put the potatoes in a small saucepan and cover with cold water. Salt the water, bring to a boil, then simmer for about 10–15 minutes, until a knife slips easily into the centers. Drain and let stand until cool enough to handle and dry on the surface. Gently press each potato with the bottom of a glass or a spatula until flattened but still mostly in one piece.
Coat with chipotle adobo.
Mix the chopped chipotle with the tablespoon of adobo sauce. Gently turn the flattened potatoes in the mixture to coat. Use a thin coating rather than leaving the potatoes swimming in sauce.
Crisp in the skillet.
Heat the olive oil in a nonstick or well-seasoned skillet over medium heat. Add the potatoes in a single layer. Cook for about 3 minutes per side, turning carefully, until crisp and golden in spots. Add a little more oil if the pan is dry, and lower the heat if the adobo begins to scorch.
Build the tacos.
Warm the tortillas on a dry skillet over medium heat for about 30–60 seconds per side, until soft and flexible. Divide the potatoes between two 6-inch tortillas or four 4-inch tortillas, breaking larger pieces to fit. Add the queso fresco and cilantro, then finish with a squeeze of lime.
From the kitchen
- Original and Turmeric corn tortillas both work. Break the crisp potatoes into bite-size pieces for the 4-inch tacos.
- For less heat, start with half the chipotle pepper and add more to taste.
- Let the cooked potatoes dry before coating them; less surface water helps them crisp.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas