These tacky, oven-baked potato tacos spark LA’s progressive tortilla scene

Whereas exploring the Los Angeles taco scene, we realized simply how huge a world filled with tortillas may be.

Corn tortilla filled with stingrays. Arduous shell tacos within the form of baskets. Center Jap influenced Arabic tacos with meat cooked on a spit with onions, Oaxacan cheese, avocado and chili sauce.

Significantly memorable are the flautas, fried flute-shaped tacos with lamb, hen, chorizo, or potatoes which might be additionally known as tacos dorados (which suggests golden). Crunchy and satisfying, the flautas got here topped with roja salsa, guacamole and cotija cheese.

However on weekend nights, we normally keep away from the deep-frying mess. So for this recipe from our Prepare dinner What You Have e book, which depends on pantry staples to place collectively straightforward weeknight meals, we tried substituting deep frying for the oven. And we had been happy with the crunchy outcomes.

We hold the filling easy, with practically mashed potatoes and shredded cheese, however spice it up with two flavor-packed components—chili peppers, canned chipotle, and smokey ketchup. Pickled jalapenos present one other layer of tangy warmth.

Since we do not deep-fry them, we do not have to roll stuffed tortillas into tubes; Filling half of a flour tortilla with the filling after which folding it can do. Cooked on a greased baking sheet in a 475°F oven, our tacos bake golden and crunchy—with all of the LA taste, however with out the effort of deep frying.

Baked Potatoes and Golden Cheese Tacos

Begin to end: 55 minutes (40 minutes lively)

Servings: 4

5 tablespoons grapeseed or different impartial oil, divided

1½ kilos Yukon Gold potatoes, peeled and lower into 1-inch cubes

1 cup frivolously packed recent cilantro, chopped, plus cilantro leaves, for serving

4 inexperienced onions, lower into skinny slices

1-2 tablespoons chopped pickled jalapeños, plus 1 tablespoon brine

1 chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce

Salt and floor black pepper

Eight 6-inch flour tortillas

8 ounces shredded cheddar or monterey jack cheese (2 cups)

Shredded iceberg lettuce to serve

Preheat oven to 475 levels Fahrenheit with rack in center place. Grease a rimmed baking sheet with 3 tablespoons of oil. In a 12-inch nonstick skillet over medium warmth, warmth 2 tablespoons of the oil till shimmering. Add the potatoes, cowl and prepare dinner, stirring sometimes, till softened and simply cooked by way of, about 12 minutes.

Take away the pan from the warmth and mash the potatoes just a little. Stir within the cilantro, scallions, pickled jalapeños, brine, chipotle-and-adobo sauce, 1 teaspoon salt, and 1/2 teaspoon pepper.

Divide the potato filling evenly among the many tortillas (about 1/2 cup every) and unfold to cowl half of every tortilla, then sprinkle with the cheese, dividing evenly. Fold within the unfilled sides. Organize the crammed tortillas on the ready baking sheet, then flip every in order that either side are coated with oil.

Bake till tacos start to brown and crisp on the underside, about 9 minutes. Utilizing a large steel spatula, flip every taco. Proceed to bake till browned on second sides, about 3 minutes extra. Switch tacos on to a wire rack and let cool for five minutes. Served with lettuce and coriander leaves.

Elective garnish: diced avocado (or guacamole), bitter cream, salsa, sizzling sauce, or a combination

Editor’s Observe: For extra recipes, go to Christopher Kimball’s Milk Road at

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