Potato Tacos Sudados with Pinto Bean Sauce

Enjoy delicious Potato Tacos Sudados, filled with a savory blend of mashed red potatoes, scallions, and La Costeña chipotles, all wrapped in warm corn tortillas. These soft tacos are steamed to perfection and served with a creamy pinto bean sauce, making for a hearty and satisfying meal. Perfect for family dinners or gatherings, this recipe celebrates the vibrant flavors of Mexican cuisine!

2

Servings

3 Products

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Ingredients

	2	Pounds red potatoes, peeled, diced
	2	Tablespoons vegetable oil plus more for frying
	1/2	Cup thinly sliced scallions or spring onions
	1	Tablespoon La Costeña diced jalapeño chile, seeded and finely chopped or to taste
	1	Tablespoon La Costeña diced chipotles in adobo sauce
	1	Teaspoon kosher or coarse sea salt, divided
	1/2	Teaspoon coarsely ground black pepper, divided
	12	Corn tortillas
	2	Cans La Costeña refried pinto beans
	1	Cup water or chicken broth
	2	Tablespoons adobo sauce from La Costeña chipotles in adobo sauce
	1	La Costeña chipotle chile in adobo sauce seeded, optional
	2	Tablespoons vinegary sauce, or escabeche, from La Costeña pickled jalapeños
		Avocado slices, for garnish
		La Costeña diced pickled jalapeños, for garnish
		La Costeña diced chipotle chiles, for garnish
		Mexican crema, for garnish
		Crumbled queso fresco, for garnish

Directions

Step 1	To make the potato filling, rinse and quarter the potatoes. In a large pot, bring salted water to a boil. Add the potatoes and cook for about 15 minutes over medium-high heat, or until thoroughly cooked and soft. Drain.
Step 2	In a large, heavy skillet set over medium heat, heat the oil. Once it is hot, stir in the scallions and cook for a couple of minutes until they soften. Add the diced pickled jalapeños and diced chipotles in adobo sauce and stir and cook for a minute. Add the cooked potatoes, salt and pepper.  Using a potato masher or a wooden spoon, mash the potatoes roughly as you mix them. Set aside.
Step 3	Pour oil to a depth of 1/4-inch into a 10-inch skillet and heat over medium heat. Place a plate or a rack next to the pan and cover it with paper towels. Once the oil is hot, using tongs, dip a tortilla into the oil for 3 seconds, flip over, and leave for another 3 seconds (this is what we call “passing the tortillas through oil” in Mexican cooking), then set on the paper towels. Continue with the remaining tortillas. They should still be soft enough to fold.
Step 4	One by one, top each tortilla with a couple of tablespoons of the filling and fold into a half-moon shape. Place on a casserole or skillet set with a lid, and add all the tacos arranging them in layers. Once all the tacos are done, cover with the lid, set over low heat and let them "sweat" for a few minutes.
Step 5	To make the pinto bean sauce, place the refried beans in a saucepan over medium heat, add the water or broth, the sauce from the chipotles in adobo, the chipotle chile (if using), and the pickled jalapeños vinegary sauce. Cook, stirring occasionally, until very hot. Season with the remaining salt and pepper, or more to taste. Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream.
Step 6	Serve the tacos covered in pinto bean sauce and topped with all the garnishes.

 

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Authentic, flavorful, and made with the finest ingredients, La Costeña Whole Pinto Beans are a must-have addition to your pantry. Whether you prefer chunky or smooth, La Costeña offers a variety of beans options to suit every taste bud.

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Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.