RECIPE: Chipotle Potato Tacos

Potato tacos

As winter continues to do what winter does best, ie make us crave carbs 24/7, we’ve got the most perfect recipe we could ever imagine – a dish that combines potatoes with bread in the most gloriously tasty carb-fest. Fittingly taken from the ‘Winter’ volume of The Fruitful Kitchen (beautifully designed cookbooks printed in small quantities in Melbourne, using only recycled and FSC papers),  this one’s lifted designed to keep you warm through the coldest winter months. Written and photographed by Rachel Pitts and designed and illustrated by Nicole Stewart, you can snap the books up here – and in the meantime, delight in the unadulterated cosiness of the below. 

Potato tacos The Fruitful Kitchen

Here is a great, quick vegetarian taco to add to the repertoire. Seek out a tin of chipotle chillies in adobo sauce (dried and rehydrated jalapenos in a rust-coloured sauce of tomato and spices), because they add so much smoky flavour and warmth. Keep the remaining chillies in a jar in the fridge for another day.

Ingredients – chipotle potatoes 

750g potatoes (or a mix of potatoes and sweet potatoes)

2 tablespoons oil

3 garlic cloves, finely chopped

1 teaspoon ground cumin

1–2 chipotle chillies in adobo, finely chopped (plus a little sauce)

1 teaspoon salt

Ingredients – pepita salt

A handful of pepitas (pumpkin seeds)

1/4 teaspoon salt

To serve

Your favourite tortillas (white or blue)

Sour cream

Shredded lettuce

Coriander leaves

Avocado (or tomato in season, or both), diced

Lemon or lime juice (optional)

Method

Cut the potatoes into 2 cm cubes and boil until just soft, then drain.

While the potatoes are cooking, toast the pepitas in a dry frying pan until golden and aromatic, then tip into a mortar with the salt and grind up a little roughly. Heat the tortillas and keep warm, and get all the other accompaniments ready.

Once the potatoes are cooked and drained, heat the oil in a frying pan and add the garlic, sizzling until lightly golden. Add the potatoes, cumin, chipotle and salt and toss in the pan for a few minutes.

To serve, smear a little sour cream onto a warm tortilla and top with warm potato, lettuce, coriander, avocado (or tomato) and a good sprinkling of pepita salt. Add a small squeeze of lemon or lime if desired. (Serves 4-6)


EXTRACT TAKEN FROM ‘THE FRUITFUL KITCHEN – WINTER’,  AVAILABLE ONLINE AND FROM SELECT BOOKSHOPS.
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