Here's another thing I made a while ago that I was too lazy to post on. So I had a hankering for potato tacos one day. I first had potato tacos while in a Spanish class with good ol' Ms. Fajardo at Santiago Canyon College during the Summer. Everyone had to do a presentation in Spanish about how to cook something. "Cut the onions" "Mix together" etc., relatively simple stuff. Ms. Fajardo brought in potato tacos for everyone and did a little presentation on how to make them. Even cold they were pretty great. I tried making them at home but I suck at frying. I don't have anything the technique or why it's not bad (thanks Alton Brown). I just feel weird about using up so much oil to make one dish. I know professional fryers say that the flavor of fried food is better from used oil and actually put used oil in new batches of oil, so yeah I know you can reuse oil but it's just awkward to me.
Anyway, I just tried shallow frying these tacos, where basically the oil only goes up about half way up your food instead of completely covering it in deep frying. I ended up burning most of my first batch but a few tacos made it out unscathed. I didn't remember if flour or corn tortilla were more traditional, but I used flour because I figured that texture might be crispier but I don't think the flavor was there. The potato filling was bland too, not sure if I needed to salt it more or what. For something so simple it sure is a pain the the ass to make.
Here's another thing I made a while ago that I was too lazy to post on. So I had a hankering for potato tacos one day. I first had potato tacos while in a Spanish class with good ol' Ms. Fajardo at Santiago Canyon College during the Summer. Everyone had to do a presentation in Spanish about how to cook something. "Cut the onions" "Mix together" etc., relatively simple stuff. Ms. Fajardo brought in potato tacos for everyone and did a little presentation on how to make them. Even cold they were pretty great. I tried making them at home but I suck at frying. I don't have anything the technique or why it's not bad (thanks Alton Brown). I just feel weird about using up so much oil to make one dish. I know professional fryers say that the flavor of fried food is better from used oil and actually put used oil in new batches of oil, so yeah I know you can reuse oil but it's just awkward to me. 
Anyway, I just tried shallow frying these tacos, where basically the oil only goes up about half way up your food instead of completely covering it in deep frying. I ended up burning most of my first batch but a few tacos made it out unscathed. I didn't remember if flour or corn tortilla were more traditional, but I used flour because I figured that texture might be crispier but I don't think the flavor was there. The potato filling was bland too, not sure if I needed to salt it more or what. For something so simple it sure is a pain the the ass to make. 
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