MAXICANA POTATOS TACOS RECIPE ....EASY MAKE AT HOME

 

These delicious and crispy Maxicana Potato Tacos are crunchy on the outside and soft on the inside. They are easy to make at home. These crispy Potato Tacos make a perfect vegetarian lunch or dinner. They are filling, tasty, and easy to make. If you are using leftover mashed potatoes, you can make them in some times from start to finish. How nice is that? Today, I am going to share my own style  to make the potato filling. It is simple,  easy, and  GOOD. Let’s get to it! Ingredients- for 8 tacos 3 large boil potatoes 2 cup maida 2 tsp oil refine 1 tsp sugar 1/2 tap salt, to taste 1 cup water oil, for frying MAXICANA POTATOS TOPPINGS ( STUFFING ):- 4 cheese slice 1 choap onion 5 red chilli sabut or cruse Green pudina leaves Salt to test Tomato sauce Preparation- Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water. Bring to a boil over medium high heat and allow potatoes to cook until they are soft. Fry light brown cut onion for mix in potato Fry whole red chill  for mix   in potato Place softened potatoes into a large bow and Masses and mix fried onion, fried red chili,salt  and mash until well combined and ready for stuffed filling For dough Take maida and add sugar ,salt to test ,oil and mixed and make soft dough    Make a small size roti ( wrap) and beak light to all wrap. Start Stuffing beak wrap with tomato sauce then  potato mixture with small peace of cheese all beak wrap  and fold . On half of the wrap (Roti) place about one Tbsp. of the potato mixture and spread it around. Fold the wrap in half and repeat with the rest of the wrap. Heat one itsp butter in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.  Once they have developed a golden brown color, remove from oil and strain excess oil off on a paper towel. Serve with your favorite toppings. Enjoy! The delicious maxicana potato tacos. ReplyForward

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