Crunchy Pork and Potato Tacos
Crispy fried tacos combining savory pulled pork, mashed potatoes, and melted cheese in corn tortillas, inspired by a family recipe and served with your favorite toppings.
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Crispy fried tacos combining savory pulled pork, mashed potatoes, and melted cheese in corn tortillas, inspired by a family recipe and served with your favorite toppings.
Delivery in as fast as one hour.*
Prices vary by store
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Place whole potatoes in a pot of water and boil until fork-tender.
Once cooked, let the potatoes cool slightly and then peel off the skins.
In a large pot, combine the cooked pulled pork and the peeled potatoes.
Mash the potatoes into the pork until partially combined.
Add the can of diced tomatoes and green chiles to the pork and potato mixture.
Season the filling to your liking with garlic salt, ground cumin, chili powder, and garlic powder.
Mix everything together until well combined. If using, stir in the shredded taco blend cheese.
To prepare the tortillas, stack about 8 at a time, wrap them in a damp paper towel, and microwave for 1 minute to make them pliable.
Heat about an inch of vegetable oil in a large skillet over medium-high heat.
To assemble the tacos, place a small amount of shredded Chihuahua cheese on one half of a warm tortilla.
Add a spoonful of the pork and potato filling on top of the cheese.
Fold the tortilla in half over the filling, pressing gently to seal.
Carefully place the assembled tacos into the hot oil, being careful not to overcrowd the pan.
Fry for a few minutes per side until golden brown and crispy.
Remove the fried tacos from the oil and place them on a paper towel-lined plate to drain excess grease.
Serve hot with your favorite toppings like guacamole, salsa, lettuce, crema, and sriracha.
Store cooled tacos in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes to restore crispiness.
deep skillet or small saucepan for frying · thermometer (optional but recommended for oil temperature control)
Yes, brush assembled tortillas with oil and bake at 400°F for 12–15 minutes until crispy, though pan-frying will yield the crispiest results.
Pack the filling firmly and seal the tortilla edges by folding tightly. Fry seam-side down first to help seal them before flipping.
Assemble and refrigerate filled tortillas up to 4 hours before frying. Fry directly from cold for best crispiness.
Reheat in a 350°F oven for 8–10 minutes to restore crispiness, or quickly pan-fry in a skillet with a little oil.
Yes, use any melting cheese like Oaxaca, mozzarella, or Monterey Jack in place of taco blend or Chihuahua cheese.
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