Steps to Prepare Potato Tacos with Hot Tomato Sauce Ultimate

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Before you jump to Potato Tacos with Hot Tomato Sauce recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Run the stairs. Rather than riding an elevator, walk up the stairs to the floor you live or work on. While this will be tough to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. So many people pick the elevator over hiking even a single flight of stairs. Even if you only have a single flight to climb, climbing down and up it during the day is a great way to get extra exercise.

There are a whole lot of things that contribute to your getting healthy. An expensive gym membership and very restrictive diets are not the only way to do it. Little things, when done every single day, can do a great deal to enable you to get healthy and lose pounds. Being clever when you choose your food and activities is where it begins. Trying to get in as much physical exercise as possible is another. The numbers on the scale aren't the only indicator of your health levels. You need your body to be strong too.

We hope you got benefit from reading it, now let's go back to potato tacos with hot tomato sauce recipe. You can have potato tacos with hot tomato sauce using 8 ingredients and 14 steps. Here is how you do it.

The ingredients needed to prepare Potato Tacos with Hot Tomato Sauce:

1. Use 8 medium of gold potatos.
2. You need of cumin.
3. You need of salt.
4. Prepare 3 small of tomatos.
5. Prepare 1 small of jalopeno.
6. Use of water- read directions.
7. You need 1 clove of garlic.
8. Prepare 1 packages of tortillas 30 count soft white corn.

Instructions to make Potato Tacos with Hot Tomato Sauce:

1. boil potatos in water ( just enough to cover the potatos).
2. start boiling the tomato and chile for the sauce(enough to cover the tomato and chile).
3. once the potatos peel of easily or if you can easily slide a fork through the potatos then they are ready to mash. Next drain them in a strainer (at this time you can turn off the boiling tomatos and jalopeno and you will make the tomato salsa with these at the very end).
4. (so you wont get burned put the potatos back in the pan with cold water and peel the potatos ).
5. place peeled potatoes in a seperate dry pan.
6. get one potato from the dry pan and place in blender- now combine a tablespoon of salt, half a clove of garlic, a little bit of water, and 1tsp of cumin (after its liquified taste to see if it needs salt) add more if needed.
7. add the potatoe mix thats in the blender onto the dry pan of potatoes and start mashing.
8. heat up the griddle to medium high and start heating up all of your soft tortillas( since one serving for us is 4 tacos per person and there was 6 of us we heated up 24 tortillas).
9. fill up all your tacos with some of the mashed potato.
10. Next, place oil in cooking pan on medium high.
11. start frying the taco until its golden brown on one side and then flip with tongs and do the same...after place in a dry plate or pan on top of a napkin.
12. lastly, make the hot tomato salsa to eat with your tacos- in the blender place the boiled tomatoes and jalopeno with a tablespoon of salt, half a clove of garlic, and 1tsp of cumin. Blend.
13. serve tacos on a plate and place hot salsa on a small container and allow your family to serve themselves as much salsa as they want... (If you want the salsa very hot add one more jalopeno to boil on step 2).
14. Enjoy(:.

Garnish with garlic tomato sauce and selected garnishes and. Make the sauce: Wipe out the large pot or Dutch oven you used for the potatoes and add the tomatoes, onion, tomatillo and garlic. Garnish with a little shredded cabbage, tomato slices and then pour some of the tomato sauce over each taco. On a large oven tray, toss the potatoes with the garlic cloves (bashed with the skin on), the olive oil and the rosemary, then season. Heat a nonstick skillet on medium-high heat and warm the tortillas just until they start to color a bit.

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