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.
You can prepare these tacos and arrange them inside a basket like tacos de canasta.
Recipe information
Total Time
15 minutes
Yield
Serves 4
Ingredients
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
41 Low-Fuss Recipes for Labor Day Weekend
Peel-and-eat shrimp, corn on the cob with basil butter, three-ingredient peach floats, and more.27 Taco Recipes for Tuesdays and Everyday
With these all-star recipes, every day can be taco day.61 Potato Recipes for Mashing, Baking, Frying—And, Ultimately, Loving
Got a big bag of potatoes? Good. We’ve got the best ways to use them right here.39 Easy Vegetarian Recipes for Speedy Sustenance
For the days when you’re tired and hungry and getting dinner on the table just doesn’t feel doable, turn to these quick meatless meals.53 Vegetarian Dinner Recipes for Meatless Meals Every Night of the Week
Transform beans, lentils, and tofu into satisfying vegetarian dinners the whole family will love.13 Vegetarian Tacos That Don’t Skimp on Flavor (or Toppings)
Nothing like a squeeze of lime to propel you out of your dinner rut.Our 71 Newest Recipes on Epicurious
Not sure what to cook? We’ve got fresh, hot recipes coming right up.Stop Throwing Away Your Potato Skins and Stick Them in a Taco Instead
Originally born of necessity during lean times, tacos de pobre have become a mainstream staple in Mexican home kitchens.
