Manchego-Potato Tacos with Pickled Jalapeños
INGREDIENTS | SERVES 8
- 1 cup leftover mashed potatoes, or instant mashed potatoes, made firm
- 8 soft corn tortillas
- ¼ pound Spanish Manchego cheese or sharp cheddar, cut into 16 small sticks
- 16 slices pickled jalapeño pepper (available in Mexican sections and ethnic specialty stores)
- 4 tablespoons unsalted butter
Spoon 1 tablespoon of mashed potato into the center of each tortilla. Flatten out the potatoes, leaving a 1-inch border.
Lay 2 pieces of Manchego and 2 pieces pickled jalapeño onto each tortilla, and fold closed into a half-moon shape.
In a skillet over medium heat, melt half of the butter. Gently lay 4 of the tacos into the pan, and cook until nicely browned, about 3 to 4 minutes on each side. Drain on paper towels.
Repeat with remaining tacos. Snip tacos in half before serving with salsa.
Softening Store-Bought Tortillas
Right from the package, corn tortillas are cardboardy and mealy, and flour tortillas are tough like leather. Both should be exposed to either dry or moist heat for a minute before serving. This is done either by steaming them for a minute, one at a time, in a standard steamer basket, or by placing them directly onto the burner of a gas stove, allowing the flames to lightly brown the tortillas on both sides. You'll notice a definite “puff” in most tortillas when properly softened. Another alternative is to toast briefly in a toaster oven.
