Papa Tacos...

When we were younger my mother used to always teach us not to waste food. Since we had just enough to make means, we really learnt the value of things. In a Mexican Household and culture, everything get puts to use, including too much left overs. Oh man this reminds me, one year my mother made three turkeys because she thought more people were coming over. Turned out it was just my immediate family, so we have enough turkey to feed a village. For an entire month, my mother made us turkey everything, turkey casserole, turkey enchiladas, turkey tacos, after a week or two she started telling us it was chicken. Till this day I still cannot swallow a turkey dinner. Well, this same idea is where potato tacos originated. At least that is what I was told as a child. It was an after thanksgiving meal from the left over mashed potatoes. Papa Tacos. Now this I could eat everyday.

Ingredients: 

Russet Potatoes
Celtic Sea Salt
Organic Cream Cheese
Cream/ Nut milk
Butter
Onion Powder
​Galic
Pepper
Mayonnaise

There is only ONE right way to make this meal, no other way. I mean you can, but the flavor won't be there. I've been on a search in LA for the best potato tacos and have NOT found a place that sells delicious ones. Convince me if I'm wrong. However, there IS this place Called Mona's kitchen (My Mom) who makes the best ones! I learned this dish from her. Oh and if you are ever out in Ventura County, this place called Yolanda's comes close to my moms.

Steps: 

Cut up potatoes in chunks/ squares and in strainer, rinse out starch with water. 

In sauce pot, fill water enough to cover all potatoes. Throw in potatoes and salt. Cook on Medium heat for 15-20 minutes or until soft to touch. Then drain when and rinse out water in strainer.

Bring potatoes back to pot, mush them with a large fork or potato musher. Then add cream cheese/ vegan cream cheese, 1 tsp mayonnaise (vegannaise if vegan), 1 TBSP butter, 2 TBSP almond milk (or milk), dash of sea salt and 1 cube garlic on low- medium heat. Mix then add pepper. Let cool when done.

The best tasting way to make your taco shells are to warm your tortillas (**see basics for my tortilla recipe) on the stove top only till warm, do not brown them! Then with your mashed potatoes, fill each tortilla with 2 tbsp of mashed potatoes, fold and stick a tooth pick on top to keep shut. Then in oil fry. However, to keep this meal healthy you can place tortillas in the air fryer or bake. 

When tacos are done frying, top with fixings, cheese, lettuce, avocado and must add red salsa to top and enjoy.