- 1 1/2 to 2 cups vegetable oil (use more if needed)
- 1/2 pound white potato (~1 medium), cut into 1/2″ cubes (keep peelings on for better structure)
- 1/2 pound carrots (~2 large), cut into 1/4″ thick half-moons (keep peelings on)
- Fine salt, to taste
- 2 tablespoons vegetable oil
- 1/2 cup diced white onion
- 2 teaspoons minced garlic
- 1/2 cup red enchilada sauce
- 6 hard or 12 soft corn tortillas, or 6 flour tortillas (your choice)
- 1/2 cup crumbled ranchero cheese (sub queso fresco, if needed)
- 1/2 cup diced white onion
- 1 cup shredded lettuce (optional)
- 4 to 6 pickled jalapenos
- 1 avocado, sliced
- Tajín seasoning, to taste
Note: If you’re using hard corn tortillas, heat them in the oven per package directions. If you’re using soft corn tortillas or flour tortillas, heat only if that’s your preference using your normal heating method. You may only want to pre-heat the oven now and heat them when it’s closer to serving time.
Frying the potatoes and carrots:
- If you have a Fry Daddy or any other electrical fryer, that’s recommended over frying manually, for both temperature control and general safety. Fill to the proper line with oil and heat to 350 ºF.
- However, if you must use a skillet: heat the vegetable oil in a skillet–preferably a 10 to 12 inch skillet–to about 350 ºF.
- From hereon the directions are basically the same: Once the oil is heated, add the potatoes to deep fry. You may need to work in batches, depending on the size of your skillet or electric fryer. Cook each batch of potatoes for 8 to 10 minutes, or until golden brown. Stir gently but often to prevent sticking. Carefully remove the potatoes from the frying oil and set the them on a plate lined with paper towels, to cool. Sprinkle with salt while the potatoes are fresh from the oil.
- Repeat the frying process with the carrots, cooking for another 8 to 10 minutes per batch. Again, cook in batches if needed. Stir gently but often to prevent sticking. Carefully remove the carrots from the frying oil and set them on a plate lined with paper towels, to cool. Sprinkle with salt while the carrots are fresh from the oil.
- Once you’re done frying, remove the skillet from the heat (or unplug your electric fryer) and allow the oil to cool in a safe place away from the rest of the cooking action.
Creating the taco filling:
- After the frying is done, use different large skillet for this next step. Heat the two tablespoons of vegetable oil over medium high heat.
- Next, add the chopped onions and cook until softened, stirring often, about 5 to 7 minutes.
- Add the garlic, at this point: stir well and cook until fragrant, about 1 minute.
- Add the enchilada sauce and stir well to combine.
- Once the enchilada sauce is heated and slightly bubbly, add the fried carrots and potatoes to the mixture. Stir gently so as to not break up the carrots and potatoes. You only want to coat them.
Plating the dish:
- If you want to heat your soft corn or flour tortillas, do it now. Also, if you’re opting for hard corn tortillas and haven’t heated them yet, now’s the time.
- Add about a third of a cup of taco filling to each corn tortilla (you may want to double up the corn tortillas if you’re using soft corn tortillas). Top the taco with crumbled cheese, diced onion, and shredded lettuce (if using). Repeat until you’ve made all of the tacos, portioning three per plate.
- Garnish the plate with pickled jalapeño and sliced avocado topped with Tajín seasoning (sub your favorite seasoning blend if you can’t find Tajín). For an extra special treat, add your pickled jalapeño and sliced avocado on the tacos.