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Truffle Cheese and Potato Tacos

This is an awesome and hearty vegetarian taco. Any cheese can be used but the potatoes really accent the truffles and bring out the flavor. Serve with tortilla chips and salsa.
Print Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course lunch/dinner
Cuisine French
Servings 5 people
Calories 3536.2 kcal

Equipment

  • 1 Large Pot For boiling potatoes
  • 1 Food Processor or Blender For making the salsa base
  • 1 Large Skillet For mashing and browning potatoes
  • 1 Medium Skillet For warming tortillas and frying tacos
  • 1 Potato Masher or Wooden Spoon For mashing potatoes

Ingredients
  

Main

  • 10 small potatoes
  • 4 tomatoes diced, divided
  • 1 onion diced, divided
  • 1 green chile pepper diced, divided
  • salt and ground black pepper to taste
  • ½ cup olive oil divided
  • 10 corn tortillas
  • 5 ounces truffle-infused cow's milk cheese grated

Instructions
 

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
  • Place 1/2 of the tomatoes, 1/2 of the onion, and 1/2 of the green chile pepper in a food processor or blender; season with salt and pepper. Blend until smooth.
  • Heat 1/4 cup oil in a large skillet over medium heat; add potatoes and mash with the back of a wooden spoon or fork. Season potatoes with salt and pepper. Cook and stir until lightly browned, about 5 minutes. Stir 1/2 cup blended tomato mixture into potatoes.
  • Heat 1 tablespoon oil in a separate skillet over medium heat; cook 1 tortilla until softened, 1 to 2 minutes. Spoon 1 tablespoon potato mixture onto 1 side of the tortilla, cover with truffle-infused cheese, and fold taco in half. Fry in the oil until brown and crisp, 2 to 3 minutes more. Repeat with remaining oil, tortillas, potato mixture, and cheese.
  • Mix the remaining tomatoes, onion, and green chile pepper together in a bowl; add the remaining blended tomato mixture until salsa is well mixed. Serve salsa alongside tacos.

Notes

1. Quality is key for the truffle cheese; its distinctive aroma is the star. If truffle cheese is unavailable, consider a sharp white cheddar or Monterey Jack and add a few drops of white truffle oil to the potato mixture for a similar essence.2. When mashing potatoes, aim for a rustic texture with some small chunks remaining, rather than a completely smooth puree. This adds textural interest to the tacos. Ensure thorough browning for deeper flavor.3. Fry the tacos until deeply golden and crisp. This enhances the texture contrast between the crunchy exterior and the creamy filling. Avoid overcrowding the pan to maintain consistent heat and crispness.4. The fresh salsa brightens the dish considerably; adjust spice levels with the green chile to your preference.