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1
Boil & Mash the Potatoes
15 Mins
Boiling water, 100°C (212°F)
Put the potato chunks in a pan, cover with cold salted water and boil for 12–15 minutes until they fall apart easily. Drain very well, then mash until smooth with no lumps. Season with a pinch of salt.
Drain the potatoes thoroughly — watery mash makes a soggy filling.
Done when: Soft, dry, smooth mash.
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2
Cook the Beef & Potato Filling
10 Mins
Medium-high heat, about 190°C (375°F)
Cook the beef in a dry pan over medium-high heat, breaking it up into fine crumbs, for 5–6 minutes until browned. Add the onion, garlic, tomato, cumin, paprika, salt and pepper and cook for 3–4 minutes more. Take off the heat and fold in the mashed potato until the filling is thick and even. Spread it on a plate to cool completely.
Taste the cooled filling and add salt if it needs it — the filling is the flavour of the whole taco.
Done when: A thick, even filling that holds its shape on a spoon.
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3
Warm the Tortillas & Roll
10 Mins
Warm, about 60°C (140°F)
Warm the tortillas one at a time in a dry pan for 20–30 seconds a side, or wrap the stack in a damp cloth and microwave for 40 seconds, until soft and pliable. Lay 3 tablespoons of filling in a line down the centre of each tortilla and roll it up tightly, securing with a wooden toothpick if needed.
Warm tortillas roll without cracking; cold ones split and leak in the oil.
Done when: Tight rolls with the seam tucked underneath.
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4
Fry Until Golden & Crisp
10 Mins
Oil at 180°C (350°F)
Heat the oil to 180°C (350°F) and fry the tacos seam-side down, 3–4 at a time, for 2–3 minutes, turning once, until deep golden and crisp all over. The beef inside must reach 71°C (160°F). Drain on a rack, not paper, so the bottoms stay crisp.
Keep the oil at 180°C (350°F) — cooler oil soaks in and turns the tacos greasy.
Done when: Deep golden, rigid and crackling-crisp, with no soft spots.
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5
Top & Serve at Once
5 Mins
Serving temperature, about 70°C (158°F)
Remove the toothpicks and set three tacos on each plate. Spoon the warm tomato sauce over them, then pile on the shredded cabbage, queso fresco and sour cream. Serve with lime wedges.
Top at the very last moment — the sauce and cabbage soften the crisp shell within minutes.
Done when: Golden tacos under bright cabbage, red sauce and white cheese.
auto_awesome Finishing Touches & Plating
Serve the tacos hondurenos hot and crisp, straight from the fryer, with the cold cabbage and warm tomato sauce piled on top and lime to squeeze over.
Honduras
45m
