Double-Decker Potato Taco Recipe - Here is your potato recipe, this recipe is about how to make double decker potato taco. Follow these simple steps mentioned bellow to cook double decker potato taco.
INGREDIENTS of Double-Decker Potato Taco Recipe
2 pounds fingerling or small Yukon Gold Potatoes, cooked with skin on
¾ cup (1½ sticks) butter, melted
8 cloves garlic, finely chopped
1 cup heavy cream, warmed
Salt
White pepper
16 6-inch flour tortillas
Shredded pepper jack cheese
16 fried corn taco shells
Lime juice
Carrot Pico de Gallo (recipe below)
PREPARATION for Double-Decker Potato Taco Recipe
Cover the potatoes with cold water and simmer until tender, about 20–25 minutes.
Warm the chopped garlic in the butter over low heat until softened but not browned, about 10 minutes. Add the cream and bring to a boil.
Coarsely mash the potato mixture and fold in the warm garlic mixture while the potatoes are still warm.
Season to taste with salt and white pepper. Keep warm.
Make the double-decker taco shell: on a griddle over low heat, sprinkle a tortilla with about 2 tablespoons shredded pepper jack cheese. Once the cheese melts, place the fried corn taco shell on the cheesy tortilla and press the tortillas together to create the double decker taco.
Mix the warm potatoes with lime juice and place in the double decker taco. Top with 2–3 tablespoons of Carrot Pico de Gallo.
Your Double-Decker Potato Taco Recipe is ready to taste.
Double-Decker Potato Taco Recipe
Here is what you'll need for Double-Decker Potato Tacos to make Yields about 16 tacosINGREDIENTS of Double-Decker Potato Taco Recipe
2 pounds fingerling or small Yukon Gold Potatoes, cooked with skin on
¾ cup (1½ sticks) butter, melted
8 cloves garlic, finely chopped
1 cup heavy cream, warmed
Salt
White pepper
16 6-inch flour tortillas
Shredded pepper jack cheese
16 fried corn taco shells
Lime juice
Carrot Pico de Gallo (recipe below)
PREPARATION for Double-Decker Potato Taco Recipe
Cover the potatoes with cold water and simmer until tender, about 20–25 minutes.
Warm the chopped garlic in the butter over low heat until softened but not browned, about 10 minutes. Add the cream and bring to a boil.
Coarsely mash the potato mixture and fold in the warm garlic mixture while the potatoes are still warm.
Season to taste with salt and white pepper. Keep warm.
Make the double-decker taco shell: on a griddle over low heat, sprinkle a tortilla with about 2 tablespoons shredded pepper jack cheese. Once the cheese melts, place the fried corn taco shell on the cheesy tortilla and press the tortillas together to create the double decker taco.
Mix the warm potatoes with lime juice and place in the double decker taco. Top with 2–3 tablespoons of Carrot Pico de Gallo.
Your Double-Decker Potato Taco Recipe is ready to taste.