Fried Potato and Corn Taco
Fried Potato and Corn Taco
Fried Potato and Corn Taco
Ingredients
4 soft corn tortillas or soft flour tortillas
2 medium potatoes, peeled and cut into 1cm dice
1 red onion, finely chopped
1 clove garlic, minced
½ teaspoon ground cumin
2 corn on the cob, boiled for 4 minutes and niblets removed
3 tablespoons cooking oil
1 dried chipotle chilli, rehydrated in boiling water for 20 minutes.
200ml sour cream
100g feta cheese
Few sprigs coriander
Method
Heat a tablespoon of the oil in a frying pan and add the corn, onions and potatoes. Season with salt and pepper. Cook until golden and add the garlic and cumin.
Place in a bowl and crumble in the feta.
Take a tortilla and spoon a quarter of the mixture onto one half the tortilla and fold over. Repeat with the remainder.
Heat a tablespoon of the oil in a large pan and add 2 of the tortillas. Cook until golden and crisp on each side. Keep warm and repeat with the remaining two.
Deseed the chilli and chop finely. Mix into the sour cream and season to taste. Spoon onto the tortilla and garnish with the coriander.
