Tacos Dorados de Papa con Mole (Crispy Potato Tacos with Mole)
Mashed spiced potato rolled in corn tortillas, fried until crisp and golden, then drizzled with mole.
Made with Mole poblano 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 £1.59 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 and leave to steam dry for 2 minutes.
15 min - 2
Meanwhile, soften the onion in the olive oil for 6 minutes, add the cumin for 30 seconds, then mash with the potatoes until almost smooth. Season well.
6 min - 3
Warm the corn tortillas (see the base recipe) in a dry pan for 20 seconds a side so they roll without cracking.
- 4
Spoon 2 tbsp of potato onto each tortilla, roll up tightly and secure with a cocktail stick.
- 5
Heat the vegetable oil in a wide pan over a medium-high heat. Fry the tacos in batches, seam side down, for 2 minutes a side until crisp and golden. Drain on kitchen paper and remove the sticks.
8 min - 6
Warm the mole poblano (see the base recipe) with 100 ml water. Serve the tacos with mole spooned over, lettuce and radishes.
Tips
- Let the potato cool a little before filling; hot filling steams the tortilla and it tears.
- Fry seam side down first so the tacos hold their shape.
- Use fresh oil and keep the heat steady; oil that is too cool gives greasy tacos.
Storing and freezing
Best straight away. Keep leftover potato filling in the fridge for up to 3 days. Cooked tacos can be crisped in a {t200} oven for 10 minutes the next day.
Questions
Can I bake them instead of frying?
Yes. Brush with oil and bake on a tray at {t220} for 20 to 25 minutes, turning once, until crisp. They will be less glossy but lighter.
Is this a traditional dish?
Tacos dorados de papa are a common Mexican street and home dish, usually served with salsa, lettuce and crema. Mole is a rich modern topping that suits the plain potato.
More made with mole poblano
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.