Crispy Potato Tacos with Guajillo Orange Salsa Recipe

Sometimes keeping this blog going feels like an uphill battle.

There are moments when I get cynical about all the time spent cooking, washing dishes, and editing photos—wondering what it’s for. I’ll be honest: it isn’t for the money. More often than not I worry this blog is just a front for my real life as a housewife. The past months have been heavy with sick children, financial strain, and outside commitments, forcing me to choose between new posts and tending to my family. How do you balance doing the work you love with caring for the people you love? Sometimes it feels like too much, and I wonder if I should step back. I also realize I dislike talking about my feelings, which makes this whole confession awkward and a little nauseating to share.

Yesterday, while standing in my usual spot between the sink and stove with the radio on, I listened to an interview that changed my outlook. The guest described finding work that makes you “hum”—not in a trivial way, but in that full-throttle, alive way. That description hit me hard. It reminded me why I keep this blog: not for likes or comments, but for the way I feel in the kitchen, behind the camera, or during those rare writing sessions when the words flow. In those moments I feel energized and truly happy.

So here I am, walking the line between giving up and trying again. As long as I’m able, I’ll keep creating—it’s the alchemy that keeps me intact and warm inside.

Speaking of creating, let’s talk about crispy fried corn tortillas filled with garlicky mashed potatoes. These tacos are honest comfort food—simple, satisfying, and easy to love. The guajillo-orange salsa that accompanies them is mild and slightly sweet; guajillo chiles are not spicy and should be easy to find at most markets. Use the salsa liberally—on these tacos, on flautas, or stirred into a pot of beans for extra depth and brightness.

If you like, thinly slice romaine hearts and sprinkle with queso fresco or cotija. A quick slaw—thin cabbage, cilantro, and red onion tossed with lime juice, a little oil, and salt—also pairs beautifully. The crisp taco shell, creamy potato filling, bright salsa, and fresh greens create a satisfying contrast of textures and flavors.

Below is a streamlined recipe for making the salsa and the tacos at home.

Crispy Potato Tacos with Guajillo-Orange Salsa {Vegan, Gluten Free}

Yield:
12 Tacos

Ingredients

For the Salsa:

• 4–5 dried guajillo chiles, stemmed, cored, and seeded
• 1 onion, quartered
• 2 cloves garlic
• Grated zest and juice of 1 orange
• 2 tablespoons sherry vinegar
• 1 teaspoon salt

For the Tacos:

• 1 large russet potato, peeled and chopped
• 1 clove garlic, minced
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground cumin
• 12 corn tortillas
• 1 cup vegetable oil, for frying
• Thinly sliced romaine lettuce, optional
• Crumbled queso fresco, optional
• Lime wedges, optional

Instructions

To make the salsa:

1. Toast chiles in a dry skillet over medium heat until fragrant and slightly darkened. Transfer to a bowl and cover with hot water; soak 30 minutes.
2. In the same skillet, brown the onion and garlic until toasted; remove garlic once browned to avoid burning. Transfer to a blender.
3. Add orange zest and juice, sherry vinegar, and salt to the blender. Drain the chiles (reserve the soaking liquid) and add to the blender with about 6 tablespoons of the reserved liquid. Blend until smooth, adding more liquid a tablespoon at a time if needed. Adjust salt to taste.
4. Store the salsa in a covered jar in the refrigerator for up to a week.

To make the tacos:

1. Place potatoes in a saucepan, cover with water, add a pinch of salt, and bring to a boil. Cook until tender, drain, and return to the pan. Add minced garlic, white pepper, cumin, and salt to taste. Mash until mostly smooth—small pieces are fine.
2. Warm a dry skillet over medium heat and lightly toast tortillas one by one. Spoon about 3 tablespoons of potato filling onto one half of each tortilla and fold to close.
3. Heat oil in a skillet over medium until a piece of bread browns in about 30 seconds. Fry tacos in batches until crisp and golden, about 2 minutes per side. Drain on paper towels.
4. Serve immediately with guajillo-orange salsa, thinly sliced romaine or slaw, lime wedges, and crumbled queso fresco if desired.

Nutrition Information:

Amount Per Serving:
Calories: 0Total Fat: 0g

Did you make this recipe?

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