Potato Tacos & Tomatillo Sauce


Taken from Veg News Magazine

For the potatoes:

  • 3 Med. Potatoes, diced into 3⁄4 inch cubes
  • 2 tsp. ground cumin
  • 1 tsp. garlic pwd.
  • 2 tsp. paprika
  • 1 tsp. turmeric
  • 1 tsp. salt or to taste
  • Olive oil
  • Corn tortillas
  • Garnish: chopped tomatoes, guacamole & fresh chopped cilantro.

Put potatoes in a bowl and sprinkle olive oil to coat. Add spices and toss till coated.

Place potatoes in a 9x13 Pyrex pan and roast at 450 degrees for20- 25 min., stirring occasionally until fork-tender inside.

Warm tortillas and add potatoes and garnishes and some tomatillo sauce.

These make great taquitos. Warm small corn tortillas, fill with potatoes, roll and fry.

Tomatillo Sauce:

  • 1⁄2 lb. tomatillos (6-8 medium), husks removed, cored, and halved
  • 1⁄2 C. diced yellow onion
  • 1 tsp. ground cumin
  • 1⁄2 tsp. salt
  • 2 tsp. agave nectar (add last after cooking)

Place in food processor except agave until well combined and fairly smooth. Place in a saucepan over med. heat and simmer for 10 min. then add agave. Transfer to a serving bowl and serve hot or cold depending on your preference.