Tacos Dorados de Aloo (Aloo Tacos)

Name: Tacos Dorados de Aloo ( Aloo Tacos)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian Fusion
Ingredients: 127 g ( about 2) Roma tomatoes; 1/4 onion (red, yellow or white); 1 garlic clove; 1 dried New Mexico Chile (or guajillo); 1/4 tsp oregano; 1/2 tsp kosher salt; 1 cup vegetable broth; 1 tbsp vegetable oil; 1/4 tsp mustard seeds; 1/4 tsp turmeric powder; 1/2 tsp garam masala; 1 tsp cumin powder; 1/2 tsp coriander powder; 375 g (1 large) potato, peeled and cubed; 2 tbsp red onion, finely diced; 2 tbsp cilantro, finely chopped; 1/2 tsp ginger paste; 3/4 tsp garam masala; 1/2 tsp amchur (or chaat masala); 1 tsp coriander powder; 1/2 tsp cumin powder; 1/4 tsp ajwain; 1/4 tsp fennel powder; 1/4 tsp red chili powder, or to taste; 1 cup shredded Mexican Cheese; 10 small corn tortillas; oil for frying; 2-3 cups Iceberg lettuce, finely shredded; 1 Roma tomato, diced; 1/4 cup sour cream

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I love me a good Indo-Mexican fusion dish. Growing up Mexican food was one of my family’s favorites! It’s super vegetarian-friendly friendly and the flavor profiles are similar (spicy and flavorful!). After moving to California and learning that Mexican food is more than burritos and Taco Bell, I started learn about more traditional Mexican dishes. One is tacos dorados de papa or fried tacos with potatoes.

I decided to make a mash-up of aloo paratha and tacos dorados de papa. I made a typical filling for aloo paratha and filled it inside homemade tortillas before pan-frying them and topping them with a tomato chutney consomme.

I talked to my friend Claudia Sandoval, the winner of my season of MasterChef, and she told me they’re typically served with a tomato-based salsa or consomme. I like my paratha with tomato chutney so I made a quick tomato chutney consomme. Consomme is a thick and rich broth that really adds so much freshness to this dish! I used dried New Mexico Chile peppers, but you can use Guajillo peppers as well. You can find dried peppers in the “ethnic” aisle of your grocery store. This consomme chutney mash-up brings a light, bright, fresh flavor to the final dish!

Now, I used homemade tortillas, but you can use store-bought as well! If you do use store-bought, microwave the stack of tortillas for 5-10 seconds to soften them so they don’t crack when you fill them. For my homemade tortillas, I mixed 1 cup of masa with 1 1/2 cups warm water and some salt and made a doughball. Then, I pressed the masa into 10 tortillas using a tortilla press and cooked them on my griddle for 1-2 minutes each side.

For the filling, I kept it super traditional and made a typical aloo paratha filling. Make sure to mash the potatoes very well when mixing the filling. This will make it easy to fill the tortillas. Once the tortillas are filled, you can pan-fry them for 2 minutes on each side or until they turn golden and crispy. You can top the tortillas with a mix of lettuce, tomatoes, radishes, onions, cilantro, crema, cotija cheese, or scallions, so use whatever you have on hand!

If you’ve got some time and want to enjoy a night in, definitely give these a try!

Tacos Dorados de Aloo ( Aloo Tacos)

Author: milk&cardamom
Total Time: 55 minutes
Yield: 3-4 servings (10 tacos) 1x
Diet: Vegetarian

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Description

Crispy crunchy tacos dorados filled with spicy aloo paratha filling and served with a tomato chutney consomme. Makes about 10 tacos, or 3-4 servings.

Instructions

Tomato Chutney Consomme

In a saucepan, add tomatoes, onion, garlic clove, dried chile, oregano, salt, and vegetable broth and give it a quick stir. Cover and simmer for 15 minutes. Use tongs to place the chile into a large cup or blender. Pour in the broth, preventing the vegetables from getting into the cup. Blend until smooth. (I used an immersion blender) This step removes the chile skin from the consomme. Strain this mixture back into the saucepan. Pour the liquid and vegetables into a large cup or blender and blend all the liquid and vegetables until its smooth.

Add oil to the empty saucepan and heat over medium-high heat. Add mustard seeds and once they start to pop, slowly stream in the blended consomme. Add the turmeric powder, garam masala, cumin, coriander, and salt to taste and stir well. Simmer for 15 minutes while covered, stirring occasionally.

Aloo Filling

While the consomme is cooking, bring a large pot of salted water to a boil and add potatoes. Simmer until the potatoes are knife tender, about 15-20 minutes. Strain the potatoes and let them cool for 10 minutes. Using a masher, mash the potatoes until they’re mostly smooth. Add onion, cilantro, ginger, garam masala, amchur, coriander powder, cumin powder, ajwain, fennel, red chili powder, and salt to taste. Use your hands to mix the mixture into an even, smooth mixture. Mix in the cheese until well combined.

To make the tacos, warm up the tortillas briefly in the microwave to make them flexible. Fill each taco with 1-2 tablespoons of the aloo filling and fold in half. Once all the tacos are filled, it’s time to fry them.

In a large skillet over medium heat, add oil until it’s 1/4 inch high. Once the oil is hot, place tacos into the pan and fry for 2 minutes on each side, or until they’re golden brown. Drain the tacos on paper towels and cook until all the tacos are fried.

Assemble

To serve, place 2-3 tablespoons of the tomato chutney consomme onto the bottom of a plate, top with 2-3 tacos and tap with shredded lettuce, more consomme, tomatoes, sour cream and avocado. Enjoy while warm!