While exploring the taco scene in Los Angeles, we discovered the wide variety of tortilla fillings that could be found.
Corn tortillas filled with stingray. Hard-shell tacos shaped like baskets. Middle Eastern-influenced tacos Árabes with meat cooked on a spit with onion, Oaxacan cheese, avocado, and chili salsa.
One memorable variety was the flautas, which are deep-fried flute-shaped tacos that can be filled with lamb, chicken, chorizo, or potato. They are also known as tacos dorados, meaning golden tacos. The flautas are crispy and satisfying, topped with salsa roja, guacamole, and cotija cheese.
However, for weeknights, deep-frying can be messy. So we decided to experiment with oven-frying for this recipe from our book “Cook What You Have.” By using pantry staples, we were able to create an easy and flavorful meal. And the results were delightful.
We kept the filling simple with mashed potatoes and shredded cheese. To add flavor, we used canned chipotle chilies and the smoky sauce they are packed in. We also added pickled jalapeños for an extra kick of tangy heat.
Since we didn’t deep-fry the tacos, there’s no need to roll them into tubes. Simply spoon the filling over one half of a flour tortilla and fold it over. Baking them on a greased baking sheet in a 475°F oven resulted in golden and crispy tacos with all the flavor of Los Angeles, without the hassle of deep-frying.
Oven-fried potato and cheese Tacos Dorados
Start to finish: 55 minutes (40 minutes active)
Servings: 4
Ingredients:
5 tablespoons grapeseed or other neutral oil, divided
1½ pounds Yukon Gold potatoes, peeled and cut into ¾-inch cubes
½ cup lightly packed fresh cilantro, chopped, plus cilantro leaves to serve
4 scallions, thinly sliced
1 to 2 tablespoons pickled jalapeños, chopped, plus 1 tablespoon brine
1 chipotle chili in adobo, minced, plus 1 tablespoon adobo sauce
Kosher salt and ground black pepper
Eight 6-inch flour tortillas
8 ounces cheddar OR Monterey jack cheese, shredded (2 cups)
Shredded iceberg lettuce, to serve
Directions:
Heat the oven to 475°F with a rack in the middle position. Grease a rimmed baking sheet with 3 tablespoons oil. In a 12-inch nonstick skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the potatoes, cover and cook, stirring occasionally, until well browned and fully tender, about 12 minutes.
Remove the pan from the heat and lightly mash the potatoes. Stir in the cilantro, scallions, pickled jalapeños and their brine, chipotle and adobo sauce, 1 teaspoon salt, and ¼ teaspoon pepper.
Divide the potato filling evenly among the tortillas (about a scant ¼ cup each) and spread it to cover half of each tortilla, then sprinkle with the cheese, dividing it evenly. Fold the unfilled sides over. Arrange the filled tortillas on the prepared baking sheet, then flip each one so both sides are coated with oil.
Bake until the tacos begin to brown and crisp on the bottoms, about 9 minutes. Using a wide metal spatula, flip each taco. Continue to bake until browned on the second sides, about another 3 minutes. Transfer the tacos directly to a wire rack and cool for about 5 minutes. Serve topped with the lettuce and cilantro leaves.
Optional garnish: Diced avocado (or guacamole) OR sour cream OR salsa OR hot sauce OR a combination
Get more recipes and dinner ideas from The Washington Times food section.
