They make a surprisingly delicious taco filling, any night of the week.
. But they still need a little extra love to turn them into a proper meal. Arronte does this by shallow-frying the peelings in oil until just barely golden and crisp. She then adds sliced onions and serrano chile peppers, cooking a bit longer until the onions are translucent and softened, then packs it all into warm corn tortillas with chile sauce or salsa on the side.
If you’re feeling a little extra, Arronte suggests serving these arranged in a basket lined with a cloth or sheet of foil or parchment, like you’d serve tacos de canasta, for a prettier presentation. Don’t feel like you have to limit yourself to serving with just salsa. Personally, I like serving mine with a drizzle of crema, or some Oaxaca cheese . “With a few slices of avocado or a little guacamole, you will like them very much,” Arronte adds.
The next time you’re peeling potatoes, whether for mashed potatoes or gnocchi, don’t toss the skins. They make a surprisingly ap
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