It’s not always easy to find a meal that packs as much protein in it as it does flavor. This crunchy potato taco recipe is just the right thing to fulfill both of those needs. Here’s what you’ll need to make four of them.
For the tacos:
- Two cups of mashed potatoes
- Two cups of corn oil
- Eight corn tortillas
For the venison tomatillo sauce:
- Half a teaspoon of salt
- Three tablespoons of olive oil
- Half a cup of cilantro
- A pound of ground venison
- Two chile de arbol
- Ten tomatillos
- One roma tomato
- A pair of jalapeños
- Two cloves of garlic
To prepare the tacos, begin by using a deep skillet over medium-high heat to heat the oil. Warm each tortilla separately to make them soft and then add a ¼ cup of the mashed potatoes into each one before folding them. Fry the tortillas in the oil until both sides are golden brown. Move them over to a paper towel-lined sheet and season them with salt.
For the sauce, use a skillet over medium-high heat to heat the venison and the oil and continue to heat until the meat has become golden brown. Place it aside for now.
Use foil to wrap a skillet and then place it over high heat. Add the roma tomato, tomatillos, garlic, and the two jalapeños and then char them for about ten minutes. Use a foil packet to heat the chile de arbol for about thirty seconds. Once that’s done, place the ingredients in a blender and throw in some salt and cilantro. Mix the sauce with the venison, heat it for a minute, pour the mixture over the tacos, and you’re ready to serve. You can also sprinkle some aged cheese on top.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.