Entree: Mexico – Bajio Mexico (San Luis Potosi) – Tacos Potosinos (Potosi-style Fried Tacos)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 30 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) masa harina (corn dough flour)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 3 tbsp (45 g) lard or vegetable shortening (or neutral oil)
- 4 dried guajillo chiles, stemmed and seeded (approx 12 g)
- 1 medium roma tomato, quartered (about 3 oz / 85 g)
- 2 garlic cloves
- 1/2 tsp (2.5 g) annatto (achiote) paste or 1 tsp (5 g) powdered annatto
- 1 lb (454 g) ground pork
- 1 medium white onion, finely chopped (about 8 oz / 225 g), divided (1/2 for filling, 1/2 for garnish)
- 2 medium potatoes, peeled and diced small, approx. 12 oz (340 g)
- 1 medium carrot, peeled and diced small (about 3 oz / 85 g)
- 1/2 cup (75 g) frozen peas, thawed
- 1 tbsp (15 ml) vegetable oil (for cooking filling)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) ground cloves, or a small pinch
- 1 tsp (2 g) dried Mexican oregano
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- Neutral frying oil (vegetable or canola), about 3-4 cups (720-960 ml) for deep or shallow frying
- 2 limes, cut into wedges
- 1/2 cup (25 g) chopped fresh cilantro
- Salsa verde or a simple red salsa for serving (store-bought or homemade)

Instructions

Short Description:
Crisp, red-fried masa pockets filled with a savory picadillo of local meats and vegetables, seasoned with regional spices and served with fresh salsa and lime. These tacos are hearty enough to be a main course and are traditionally eaten hot and folded at the table.

Regional Notes:
This Bajio (San Luis Potosi) version uses a picadillo-style filling (ground pork with diced potato and vegetables) and a red-tinted masa dough made with toasted guajillo and a touch of annatto (achiote), then fried until crisp — distinct from grilled or soft taco styles elsewhere in Mexico. Served with simple salsas, chopped onion, cilantro, and lime, it highlights local spice blends and textural contrast between crunchy exterior and saucy filling.

1. Prepare chile-tomato paste: Lightly toast guajillo chiles in a dry skillet over medium heat 10–20 seconds per side until fragrant (do not burn). Remove stems and seeds, then soak chiles in 1/2 cup (120 ml) hot water for 15 minutes until softened. Blend softened chiles with the roma tomato, 2 garlic cloves, annatto paste, and 2–3 tbsp (30–45 ml) of the soak water to a smooth paste. Set aside.
2. Make the filling (picadillo): Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. Add 1/2 of the chopped onion (about 4 oz / 110 g) and sauté until translucent, 3–4 minutes. Add ground pork and break up with a spoon; cook until no longer pink and beginning to brown, 6–8 minutes.
3. Add diced potatoes and carrot to the meat; cook 5 minutes, stirring so edges begin to soften. Stir in the guajillo-annatto paste, cumin, cinnamon, cloves, oregano, salt, and pepper. Add 1/4 cup (60 ml) water, lower heat, and simmer gently until potatoes are tender and mixture is thick, about 10–12 minutes. Stir in peas and cook 1–2 minutes more. Taste and adjust salt. Remove from heat and let filling cool slightly.
4. Prepare masa dough: In a bowl, combine masa harina and 1 1/4 cups (300 ml) warm water and 3 tbsp (45 g) lard or shortening. Knead until a soft, smooth, pliable dough forms, about 2–3 minutes; dough should not stick to your hands. If needed, add water 1 tbsp (15 ml) at a time. Add 1–2 tbsp (15–30 ml) of the reserved chile soak water or a teaspoon of the chile paste (if you want stronger red color) and knead once to incorporate; the annatto in the paste and annatto paste also deepen color.
5. Portion and shape: Divide dough into 12–14 golf-ball sized portions (about 2 oz / 55 g each for 12). Keep covered with a damp cloth to prevent drying. Place a piece of plastic (a cut plastic bag) on each side of a tortilla press or use a rolling pin. Press each ball into a thin 5–6 inch (12–15 cm) disk, about 1/8 inch (~3 mm) thick.
6. Assemble tacos: Spoon about 2 heaping tbsp (30–40 g) of the cooled filling onto one half of each disk, leaving a 1/4-inch border. Fold the other half over to make a crescent and press the edges to seal; you can crimp with a fork for a tighter seal. If dough cracks at the edge, moisten edges with a little water before sealing.
7. Fry: Heat 3–4 cups (720–960 ml) frying oil in a deep skillet or pot to 350°F (175°C) or heat to medium-high until shimmering for shallow frying. Fry tacos in batches, seam-side down first, turning once, until evenly golden and crisp, 2–4 minutes per side (total 4–6 minutes), adjusting heat to avoid burning. Drain on paper towels and keep warm in a low oven (200°F / 95°C) if needed.
8. Garnish and serve: Arrange tacos on a platter. Top with chopped onion and cilantro, serve lime wedges and salsa on the side. To eat, squeeze lime over tacos and enjoy with salsa.
9. Leftovers and notes: Reheat briefly in a hot oven (350°F / 175°C) to regain crispness. If you prefer a softer taco, lightly warm in a skillet without oil instead of frying.