Potato Tacos
Introduction
You can, of course, make regular tacos using vegan beef, but this is a wonderful alternative that is easy to make (just takes a bit with baking the potatoes). I very much recommend making the Queso to go with this. The hot sauce determines the spice level of the potatoes, so the amount of heat depends on the specific hot sauce you use (I like the green Cholula, medium heat) and how much you add. Two Tbsp. is a good mild, and then you can always add additional sauce/salsa on top or even some sliced jalapenos.
Total Time: about 1½ hours (not counting the Queso, if using)
Ingredients
3 lbs. golden potatoes, diced
1 6 oz. can tomato paste
1 medium yellow onion, diced
2 Tbsp. hot sauce
2 Tbsp. garlic powder
2 Tbsp. onion powder
¾ cup cornmeal
2 tsp. salt
¼ cup olive oil
Tortillas
Optional Toppings:
Diced avocado
Salsa
Jalapeno slices
Etc.
Instructions
• Preheat the oven to 425°F.
• In a large bowl, add the diced potatoes and onions and pour the olive oil over the top. Mix well to coat all the pieces.
• Add all the other ingredients to the bowl (except the tortillas) and mix well.
• On a large non-stick baking sheet or baking mat, spread the potatoes out evenly, trying to get a single layer such that the potatoes are not stacked on top of each other. (if you do have some stacking, it’s not the end of the world).
• Bake for 25 – 30 minutes.
• Now we need to flip the potatoes. You can use a spatula and flip them in sections, but I actually use a 2nd baking sheet and baking mat. I place the 2nd baking mat over the top of the potatoes, then place the 2nd baking sheet upside-down on top of the baking mat. Align the edges of both baking sheets. Carefully grab the handles of both baking sheets and flip, being careful to keep the baking sheets aligned. Remove the now top baking sheet and baking mat.
• Continue to bake for another 25-30 minutes, or until the potatoes are fork-tender (i.e., you can easily stab them with a fork).
• Place the potatoes into tortillas and top as desired.
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