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Oven-Fried Potato and Cheese Tacos Dorados
Ingredients
  • 5 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL, DIVIDED
  • 1½ POUNDS YUKON GOLD POTATOES, PEELED AND CUT INTO ¾-INCH CUBES
  • ½ CUP LIGHTLY PACKED FRESH CILANTRO, CHOPPED, PLUS CILANTRO LEAVES TO SERVE
  • 4 SCALLIONS, THINLY SLICED
  • 1 to 2 TABLESPOONS PICKLED JALAPEÑOS, CHOPPED, PLUS 1 TABLESPOON BRINE
  • 1 CHIPOTLE CHILI IN ADOBO, MINCED, PLUS 1 TABLESPOON ADOBO SAUCE
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 8 6-INCH FLOUR TORTILLAS
  • 8 OUNCES CHEDDAR OR MONTEREY JACK CHEESE, SHREDDED (2 CUPS)
  • SHREDDED ICEBERG LETTUCE, TO SERVE
  •  
  • OPTIONAL GARNISH
  • DICED AVOCADO (OR GUACAMOLE) OR SOUR CREAM OR SALSA OR HOT SAUCE OR A COMBINATION
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