Tacos Dorados de Papa con Chile Colorado (Crispy Potato Tacos)
Mashed potato rolled in corn tortillas and fried until shatteringly crisp, then dunked in red chilli sauce.
Made with Pickled red onions (cebollas encurtidas) and Chile colorado sauce and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £1.61 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in salted water for 15 minutes until soft. Drain, steam dry for 2 minutes and mash with the salt and spring onions until smooth.
15 min - 2
Warm your corn tortillas (see the base recipe) in a dry pan or microwave until soft and pliable.
- 3
Spoon 2 tablespoons of potato down the middle of each tortilla, roll up tightly and secure with a cocktail stick.
- 4
Heat the oil in a wide frying pan over a medium high heat. Fry the tacos in batches, seam side down first, for 2 to 3 minutes per side until crisp and golden. Drain on kitchen paper.
8 min - 5
Warm your ready made chile colorado sauce (see the base recipe) in a small pan.
- 6
Remove the cocktail sticks. Serve the tacos topped with cabbage, avocado and your pickled red onions (see the base recipe), with warm sauce poured over or served for dipping.
Tips
- Make sure the oil is hot enough: a tortilla scrap should sizzle at once. Cool oil makes greasy tacos.
- Dry mash gives a firm filling that stays inside. Do not add milk or butter.
- Fry seam side down first so they hold their shape.
Storing and freezing
Best eaten fresh. Cooked tacos keep in the fridge for 2 days and re-crisp in a 200C oven for 10 minutes. Cool leftover oil and discard it safely.
Questions
Can I bake instead of fry?
Yes. Brush with oil and bake at 220C for 15 to 20 minutes, turning once. They will be less crisp but still good.
Are these tacos vegan?
Yes. The mash uses no dairy, and the sauce and pickled onions are plant based. Check the corn tortilla label.
Can I add cheese?
Yes. Mix 100 g grated cheese into the mash for a richer version, though it is then no longer vegan or dairy free.
More made with pickled red onions (cebollas encurtidas)
Lamb Shawarma Wraps with Tahini Sauce and Pickled Red Onions
DFEFNFEmpanadas de Frijoles Refritos y Queso (Refried Bean Empanadas)
NFArroz con Camarones al Guajillo (Guajillo Prawn Rice)
DFEFNFTazon de Barbacoa de Res con Arroz Verde y Cebollas Encurtidas (Barbacoa Rice Bowl)
GFDFEFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.