Spicy Red Chile Potato Tacos

Steps

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1. 1
   Soak the guajillo chiles in hot water until softened, then remove the stems and seeds.
   ≈0:43
2. 2
   Cook the tomatoes, serrano chiles, onion, and perone chiles in a pot of water until softened.
   ≈1:15
3. 3
   Peel the cooked potatoes, roast them, and mix with diced onion. Add salt and mash with a cup until lightly fried.
   ≈1:49
4. 4
   Grind the softened chiles with minimal water to create a thick paste. Season with salt.
   ≈2:49
5. 5
   Mix the chile paste into the potato mixture and knead well until the dough reaches the right consistency—not too wet or too stiff.
   ≈3:30
6. 6
   Use a tortilla press to shape the dough into small taco patties.
   ≈4:00
7. 7
   Fry the taco shells until golden and crispy.
   ≈4:37
8. 8
   Layer the fried tacos with cabbage, cheese, cream, and the tomato-chile salsa.
   ≈4:59