Fried Chicken & Mashed Potato Tacos

Awhile back a friend of mine asked what we eat at our house. Do we eat mostly Salvadoran or mostly American, she wanted to know. I told her it’s probably about 50/50 depending on my mood. One week I might make all Salvadoran food or a mix of Latin American foods and then the next, I’ll make “American” food, (which is actually more likely to be Americanized Chinese, Mexican or Italian food.)

However, since being asked how we eat, I’ve been a bit more conscious of it and holy cow – we eat some strange things – the best example of the “fusion” cooking that happens organically in my kitchen would be “Fried Chicken & Mashed Potato Tacos.”

How did this happen? It’s the necessity of combining the tastes of everyone in the family with the ingredients I have on hand. I looked into my fridge and saw leftover mashed potatoes and the ever present stack of corn tortillas. I decided to make “Tacos de Papa” – something I first learned about from Graceelena of Sunshine and Potatoes, but I actually got to try them last year when one of Carlos’s Mexican co-workers gifted us some.

The problem with making Tacos de Papa is that Carlos insists on having meat at every meal, and that’s when I spotted the lonely pieces of leftover fried chicken. With a little green onion and salsa to give it some sabor, I had created something that wasn’t quite Mexican or even Tex-Mex, but definitely wasn’t my grandmother’s comfort food either.

Here’s the recipe if you’re crazy enough to try it.

Fried Chicken & Mashed Potato Tacos


2-3 pieces of fried chicken, shredded by hand
1 cup mashed potatoes
1 green onion, chopped
salsa or hot sauce of your choice
corn or flour tortillas


1. Add the green onion to the chicken. Keep all other ingredients separate.

2. Warm tortillas on the comal [griddle] or in a large frying pan, so that they’re pliable. Flip them over.

3. In the center of each tortilla, place a spoonful of mashed potato, a few pieces of chicken & green onion, and top with a spoonful of salsa or hot sauce.

4. Use a spatula to fold each tortilla closed. The mashed potatoes will help keep them from opening. Brown on each side, flipping as needed. If you like, spray each side with cooking spray for better browning.

5. Remove from comal and serve.

22 thoughts on “Fried Chicken & Mashed Potato Tacos

  1. Mmmm, doraditos, too. I am totally cool with this. Korean tacos, spaghetti tacos, as long as it tastes good, haz lo como quieras. I get creative making taco fillings that are traditionally pork (at least in my part of Texas) but using chicken or other protein. You should taste my carnitas de pollo. Bien ricas.

  2. Some of the best meals are the “throw together” kinds! My mother in law used to call them Slungullion Suppers!

      • you should! Preguntale a Carlos si comia eso de nino. Cuando vivia con mi mama ella lo hacia en tiempo de frio. Its soo good. I wouldn’t be able to tell you how to start or what to put in it aside from sprinkle ground cinnamon before you eat it. LOL. let me know how it goes.

      • I finally asked Carlos and he says he loves leche poleada. Why doesn’t he tell me these things?! LOL. We’ve been married for like 14 years and he’s never mentioned it. Now I will have to find out how to make it. Thanks! :)

  3. My husband jokingly repeats a line from the comics The Lockhorns: “When does food stop being leftover and become garbage?”. My answer: Never. I was raised to waste as little food as possible.

    So yeah, I make some Frankenmeals sometimes. Yours looks particularly yummy.

  4. lol, Leche poleada is an old recipe i think, and people tend to forget about it.Quizas por eso se olvido Carlos. Specially after leaving the majority or your culture roots behind due to moving to the states you know… se olvidan las cosas….. Por veces, cuado pienso de mi ninez me acuerdo de platillos que hacia mi abuela y le digo a mi mama. once in a blue moon she’ll make it upon my request. Things like yucca frita con chicharron, salpicon, atol de elote y poleada are my favorite.

    Talves haces un post de leche poleada para tomar tu recipe. LOL

  5. This sounds strangely appealing. I love getting creative with leftovers. Speaking of leftovers, I am perfectly happy to eat them, especially when it is something delicious. I remember one time telling my friend from Honduras that I had made something delicious y que si le gustaria que yo le llevara las sobras. He told me “No como las sobras de nadie” o_O I was saying it to be nice because it was something tasty and wanted to share, and I personally like to eat other people’s leftover food (as long as it’s good). I was wondering if “sobras” must have a negative connotation in Honduras…at least in English “leftovers” is not a negative word, but maybe that’s how I was raised. I don’t know if there’s another word for this in Spanish. Does anyone have any idea on this?

    • Hi Christina! I asked my husband, Carlos. He says that for him (he’s from El Salvador), “sobras” can have a bad connotation depending on context.

      I’d say it’s the same in English – it just depends on one’s opinion of leftovers. I know a lot of people don’t like them – and maybe your Honduran friend took it to mean “scraps” which sounds a lot less appetizing! LOL

  6. It is not that weird the tacos you made. We use lots of flour tortillas here so it is our bread. You should see the stuff that ends up as tacos. I have had this before but we made the tacos with my Abuelita’s fried chicken. But, my favorite is mustard in a tortilla, everyone in our family eats it. It is so weird.

  7. Hi! Hey, I was wondering, does your household have a version of ‘the taco rule’, ie whomever is making the tacos gets the last, hottest one? I tried making these for my husband and his sons (White, from Ohio) and was a little bewildered that this wasn’t the case for them!

    • I’ve never heard of the Taco Rule, but seems fair to me! I was taught that whoever serves the food, serves themselves last actually. I like your way better lol ;)

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