Truffle Cheese And Potato Tacos

1. 1

   Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.

2. 2

   Place 1/2 of the tomatoes, 1/2 of the onion, and 1/2 of the green chile pepper in a food processor or blender; season with salt and pepper. Blend until smooth.

3. 3

   Heat 1/4 cup oil in a large skillet over medium heat; add potatoes and mash with the back of a wooden spoon or fork. Season potatoes with salt and pepper. Cook and stir until lightly browned, about 5 minutes. Stir 1/2 cup blended tomato mixture into potatoes.

4. 4

   Heat 1 tablespoon oil in a separate skillet over medium heat; cook 1 tortilla until softened, 1 to 2 minutes. Spoon 1 tablespoon potato mixture onto 1 side of the tortilla, cover with truffle-infused cheese, and fold taco in half. Fry in the oil until brown and crisp, 2 to 3 minutes more. Repeat with remaining oil, tortillas, potato mixture, and cheese.

5. 5

   Mix the remaining tomatoes, onion, and green chile pepper together in a bowl; add the remaining blended tomato mixture until salsa is well mixed. Serve salsa alongside tacos.

* Per serving · 4 servings · Values may vary.

No additional tips available.