Home » Recipes » Tacos de Papa (Crispy Potato Tacos)
by Mike Hultquist · · 14 Comments · Jump to Recipe
Mexican tacos de papa are delicious, crispy potato tacos, with corn tortillas stuffed with seasoned mashed potatoes then fried until golden, easy to make!
Crispy Potato Tacos Recipe (Tacos de Papa Dorados)
Looking for Mexican Tacos de Papa? You're going to love this recipe.
Tacos de Papa is a mouth-watering Mexican dish of mashed potato tacos that are crispy fried on the outside and creamy on the inside. The mashed potatoes are seasoned and whipped, spooned onto tortillas, then fried until golden.
They are great as a dinner or a snack, and you can top them with any and all of your favorite taco toppings.
Plus! They're easy to make! I like easy. They're especially easy if you happen to have leftover mashed potatoes on hand, perfect for this recipe.
Let's talk about how to make tacos de papa, shall we?
Tacos de Papa Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE PAPAS (Mashed Potato Filling)
- Potatoes. Use your favorite. Russet potatoes are great.
- Butter.
- Mexican Crema. Or use sour cream.
- Spices. Garlic powder, cumin, salt and pepper. I also like to use ancho powder, though you can use guajillo, a chili powder blend, or paprika.
- FOR ASSEMBLY
- Vegetable Oil. For frying.
- Corn Tortillas. You can use flour tortillas.
- Toppings. I’m using pico de gallo, queso fresco, sliced radish, chili flakes, adobo sauce, taco sauce. Use your favorites!
How to Make Tacos de Papa - the Recipe Method
Make the Mashed Potatoes. Boil, then mash the potatoes with butter, crema our sour cream, and spices. Make it nice and creamy.
Fry the Tacos de Papa. Get your oil nice and hot for frying. Warm your tortillas so they don't crack, then spoon on about 1/4 cup mashed potato mixture.
Fold the tacos over, then fry them a couple minutes per side, until they are crispy and golden.
Drain them of excess oil on paper towels or a wire rack.
Boom! Done! Your crispy potato tacos are ready to serve. Just look at that crispiness. So good! Don't forget all of your favorite taco toppings!
Recipe Tips & Notes
- Great for Leftover Mashed Potatoes! If you have leftover mashed potatoes from the holidays, you can easily make tacos de papa. You can also make the mashed potatoes 2-3 days ahead of time.
- Use Your Favorite Toppings! These tacos are super versatile. Top them with sliced avocado, salsa, cilantro, cotija cheese, shredded cabbage, or try some of these favorites:
- Pico de Gallo
- Salsa Roja
- Salsa Verde
- Guacamole
Storage & Leftovers
Leftover tacos de papa will last up to 5 days in the refrigerator in a sealed container. You can warm them up in the oven or air fryer to enjoy again. I do not recommend the microwave, as they will become soggy.
It is better to save any leftover mashed potatoes separately in a sealed container up to 5 days, or in the freezer for up to 3 months. Then, you can make tacos de papa when ready.
That's it, my friends. I hope you enjoy this tacos de papa recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy Mexican cuisine, I recommend the following cookbooks, which I used to adapt this recipe.
- Mexico: The Cookbook (affiliate link, my friends!)
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Chilaquiles Rojos
- Birria Tacos
- Carnitas
- Shrimp Tacos
- Mexican Pizza
- See all of my Taco Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Tacos de Papa (Potato Tacos Recipe)
Mexican tacos de papa are delicious, crispy potato tacos, with corn tortillas stuffed with seasoned mashed potatoes then fried until golden, easy to make!
Course: Main Course
Cuisine: Mexican
Keyword: mashed potatoes, tacos
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Calories: 443kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
5 from 4 votes
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Ingredients
FOR THE PAPAS (Mashed Potato Filling)
- 2 pounds potatoes peeled and cubed
- 2 tablespoons butter
- ¼ cup Mexican crema or use sour cream
- 1 teaspoon ancho chili powder optional – or use guajillo, a chili powder blend, or paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and black pepper to taste
FOR ASSEMBLY
- ½ cup vegetable oil or more as needed
- 12-16 corn tortillas
- Toppings. I’m using pico de gallo, crumbly white cheese, sliced radish, chili flakes, adobo sauce. Use your favorites!
Instructions
Bring a large pot of water to boil and add the potatoes. Boil them for 20-25 minutes, or until very soft.
Drain and add to a large mixing bowl with the butter, crema or sour cream, chili powder, cumin, and salt and pepper to taste. Mash until very smooth.
Heat the oil in a large pan or skillet over medium-high heat.
Warm the tortillas in the microwave or in a pan heated to medium-high – this will ensure they do not break.
Spoon 1/4 cup mashed potatoes into each tortilla and fold them in half. Fry each stuffed tortilla in batches in the oil 2-3 minutes per side, or until crispy and golden. Drain on a wire rack or on paper towels. You can keep them warmed in the oven at 200 degrees F if needed.
Serve with your favorite toppings and salsa or sauce.
Nutrition Information
Calories: 443kcalCarbohydrates: 51gProtein: 7gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 15mgSodium: 109mgPotassium: 750mgFiber: 7gSugar: 2gVitamin A: 266IUVitamin C: 30mgCalcium: 80mgIron: 2mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
Reader Interactions
Comments
Randy Snakenberg III says
I was born and raised in South Texas and somehow was never aware of Tacos De Papas. I made them over a weekend and cruised into work that monday to tell my foodie buddy about them, and as a hispanic from El Paso, she thought it was hilarious that I had never heard of them. They remind me of a Mexican-style pirogi, nothing to dislike at all!Reply
Mike Hultquist says
Thanks, Randy! I agree, so good! My wife really loves these.
Reply
Charles Pascual says
Made 'em with leftover mashed potatoes. Super easy to make that way. Good stuff. I'll make 'em again soon. Thanks, Mike.Reply
Mike Hultquist says
Yes! Perfect with leftovers. Thanks, Charles.
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Lorna says
They were delicious and super easy. Thanks!Reply
Mike Hultquist says
Thanks, Lorna!
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Dave says
Great recipe, Mike! I made it last night using sweet potatoes leftover from Thanksgiving, added the crema, Chile powder, etc. So good! My wife loved them, too. (In a few of them I added some Oaxaca-Chipotle cheese that we can get in our local Mexican market. Great add, for sure.) They were good today heated up at 400 for a bit, too. Thanks as always for your excellent (and spicy-centric) culinary advice!Reply
Mike Hultquist says
Excellent!!! Glad you enjoyed them, Dave! Very happy to be helpful!
Reply
Ellen says
How do you keep the potato filling from falling out when frying? I assume you’re using soft corn tortillas.
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Mike Hultquist says
Ellen, yes, soft corn tortillas. You can use toothpicks to help keep them closed if needed. I didn't use them. The mashed potatoes help keep the tortillas closed, and when I flip them, I flip to keep the open top pointing upward, so nothing falls out. Also, don't use TOO much oil, just enough to cover about half of the stuffed tortilla.
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Sherry says
it can get messy though when some filling gets out into the oil!!
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Mike Hultquist says
Yes, be careful! =)
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Ramya says
Cant wait to make this soon for me i never had tacos de papa before perfect for my after office meals love your recipes as always brightens up my day everyday after work
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Mike Hultquist says
Enjoy, Ramya.
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