Recipe Friday: The Potato Tacos from Ghost Ranch Modern Southwest Cuisine

Marilyn HawkesNovember 2019
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This week, Ghost Ranch executive chef Rene Andrade shares a street taco recipe that’s popular in his hometown of Nogales, Mexico. “Potato tacos are soul food for us.”

Andrade’s recipe calls for Chiltepin chili, a hot pepper that his family has used for generations. “It’s one of the only peppers that grows in the Sonoran Desert, so it’s really special to me and to our culture.” It’s also hard to find, Andrade says. He sells the spicy pepper at Ghost Ranch, but you also might try one of the Valley’s Mexican markets.

If you don’t have a Chimayo sauce recipe on hand, you can always substitute store bought red enchilada sauce, Andrade says.” But if you want the real deal, come and visit us at Ghost Ranch.”

Potato Tacos

Makes 3 tacos

Ingredients

1 Idaho potato
3 white corn tortillas
½ cup Chimayo sauce or red enchilada sauce
½ oz. lime juice
Chiltepin salsa
¼ cabbage, sliced finely
Cilantro
Parsley

Chiltepin Salsa

Ingredients

1 tomato
½ onion
½ oz. lime juice
Chiltepin peppers to taste
Salt and pepper to taste

Preparation

Dice the tomato and onion very finely and mix together with lime. Add chiltepin and salt and pepper to taste.

Taco preparation

In a pot, boil potato for 15 minutes until soft. Place in a bowl and smash, and then add Chimayo sauce with ½ oz lime juice and salt and pepper to taste. To build the tacos, place 2.5 oz. of potato mix per tortilla, fold and close with a toothpick. Flash fry the taco in a sauté pan with enough canola oil to cover the tacos until turning golden and crisp, about 3-4 minutes. To finish, open the taco to garnish with the finely sliced fine cabbage, chiltepin salsa and a touch of cilantro and parsley. Garnish with lime wedges.

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