Tacos de pobre are a common dish in Mexico, served in home kitchens and at taco stands and stalls. Typically, the tacos are served deep-fried or steamed, and filled with mashed potatoes. This version uses only the potato skins, shallow-fried until just golden and crisp for a better textural experience. You can use corn tortillas or flour tortillas for this dish.
This recipe was excerpted from 'The Mexican Vegetarian Cookbook' by Margarita Carrillo Arronte. Buy the full book on Amazon.
Recipe information
Total Time
15 minutes
Yield
Serves 4
Ingredients
1
2–3
8–12
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Preparation
Step 1
Heat enough oil for shallow-frying in a frying pan or skillet and sauté the potato peelings. When they are almost golden, add the onion and chile and sauté until the onion is translucent. Season with salt to taste. Spoon onto a plate lined with paper towels, to absorb excess oil.
Step 2
Heat the tortillas and serve as tacos with the potato peeling filling, with chile sauce or salsa on the side.
