⚽ World Cup 2018 Game 42 – Mexico vs. Sweden
I missed #tacotuesday yesterday because I was saving the CARNITAS POTATO TACO for today’s game. Crispy Swedish hash brown potato pancakes serve as the “tortilla” for the juicy slow-cooked Mexican carnitas. The potato pancake is a delicious vehicle for the taco, where each bite tastes like you stuffed your mouth with McDonalds fries and the best carnitas taco at the same time.

Servings |
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Ingredients
Potato Pancake
- 2 large russett potatoes
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1/4 cup buttermilk
- 1/2 cup AP flour
- 1/4 tsp baking powder
Carnitas Potato Taco
- 1 onion chopped
- 1 cup fresh cilantro chopped
- 1/2 cup salsa
- 1/4 cup sour cream
Ingredients
Potato Pancake
Carnitas Potato Taco
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Instructions
Carnitas
- Wash and wipe dry the pork butt. Generously season the outside with salt and pepper. Combine oregano + cumin + olive oil and rub over the pork.
- Put pork in an Instapot and add orange juice + jalapeno + onion + garlic. Set Instapot to cook on meat for 2 hours.
- Remove and shred with fork. Set aside.
Potato Pancake
- Peel and finely grate the potatoes.
- In a medium bowl, mix egg + salt + black pepper + chili powder + AP flour + baking powder. Add the grated potatoes and mix well.
- Heat an 8 inch skillet to medium high heat. Add a TBSP of olive oil and pour in 1/4 cup of potato batter. Spread the batter out thinly and cook for 4 minutes and flip. Cook for an additional 3-4 minutes until both sides are browned. Repeat until you've used up all the potato batter.
- To serve, top a potato pancake with 1/2 cup of the carnitas. Top with onion + cilantro + salsa + sour cream.
Recipe Notes
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