POTATO TACOS

POTATO TACOS image

Yield 6

Number Of Ingredients 10

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Instant mashed potatoes (4 servings amount)
Butter for instant potatoes
Milk for instant potatoes (may subsitute half and half for creamier version, or may use low fat or soymilk)
3 average size Poblamo Chiles coursely chopped
2 hot chiles such as serrano, anahieim, sandia, or thai (or to taste) finely chopped
1/2 medium white onion coursly chopped
1 can of sweet corn
1/3 cup nopales (cactus leaves)fresh or from a jar
6 Taco shells or 6 corn tortillas if making homemade taco shells (see instructions)
Optional: oil for deep frying the tortillas.

Steps:

Make mashed potatoes as directed on box. In a pot, cook on medium the chiles, corn, onion, and nopales. Allow this to simmer for 5 minutes. Add the cooked potatoes. Spoon into warmed taco shells. *optional: homemade taco shells: Put at least 4 inches of corn oil into deep fryer for frying. Take corn tortillas and place in deep fryer. Fold into the shape desired. Use tongs for this procedure!!! Fry for no longer than 1 minute. Set aside on paper towels to drain. Keep warm.