We had a 24-hour taco stand across the street when we lived in San Diego, and whenever we feel too burned out to even think about dinner, going out for tacos is always the easiest option (although now we have to walk a whole two blocks. Life is rough). But this past Thursday, we felt just energetic enough to make our own damn tacos. Here's how to do it, for the next time you find yourself cursing up and down that you didn't move somewhere with a 24-hour taco stand across the street. Any leftover filling is great over rice for lunch the next day.
The Nearest Taqueria Is Still Too Far Away
1 dried chipotle chile
3 medium-sized tomatoes
1 onion: half minced, half thinly sliced into half moons
1/4 cup olive oil
3 cloves garlic, roughly chopped
1/2 teaspoon dried oregano
1/2 teaspoon paprika (smoked Spanish paprika if you have it)
6 small yellow-fleshed potatoes (we used German Butterball)
2 tablespoons canola oil
4 corn tortillas
1/4 bunch cilantro, minced
How Do I Turn This Into Dinner?
Place the chipotle chile in a small bowl and pour boiling water over it. Cover with a plate and let it sit and soften while you do everything else.
Roughly chop tomatoes and combine in a baking dish with olive oil, garlic, oregano, paprika, salt, and pepper. Stir to coat, then broil for 15 minutes, stirring occasionally, until tomatoes start to blacken just a little. When the tomatoes are just beginning to show tinges of black, remove from broiler and transfer the mixture to the blender. Add the soaked chipotle and blend on high speed until you have a smooth sauce.
Dice potatoes and drop in boiling water for 5-10 minutes, until just tender. (You can do this while the tomatoes are broiling). When potatoes are barely tender, drain and saute in canola oil over medium-high heat for about 5-7 minutes, until they start to brown. Pour the sauce onto the potatoes and continue cooking for 2-3 minutes, stirring to coat, until sauce evaporates a bit.
Spoon filling onto tortillas and top with minced cilantro and finely sliced onion half moons.