Tacos Dorados de Papa

Ingredients

• 12corn tortillas
• 6potatoes — boiled and mashed with salt
• 1/2white onion — finely chopped and fried
• 4 cupsneutral oil — for frying
• 1/2 headromaine lettuce — shredded
• 1 cupcrema mexicana
• 200 g (7 oz)queso fresco — crumbled
• 1 cupsalsa verde
• 6roma tomatoes — for the caldillo, blended and simmered
• 1 tspfine salt

Method

1. Peel and cut the 6 potatoes into large chunks. Place them in a medium saucepan and cover with water. Add 1 teaspoon of fine salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes, and they easily break apart when pierced.
2. While the potatoes are cooking, finely chop 1/2 white onion. Once the potatoes are done, drain them and return them to the saucepan. Add the chopped onion to the potatoes. Mash the mixture until smooth, ensuring the onion is well incorporated and the filling is deeply flavored.
3. Warm a comal or a flat griddle over medium heat. Place the 12 corn tortillas on the comal, one at a time, warming each for about 30 seconds per side until they are soft and pliable. Keep the warmed tortillas wrapped in a clean cloth to maintain their softness.
4. Fill each tortilla with about 2 tablespoons of the potato mixture. Fold the tortillas in half to enclose the filling, pressing gently to seal. Set aside on a plate, seam side down, until all tacos are assembled.
5. In a large, deep skillet, heat 4 cups of neutral oil over medium-high heat until shimmering. To test if the oil is ready, drop a small piece of tortilla into the oil; it should sizzle immediately. Carefully place the filled tortillas in the oil, seam side down, without overcrowding the pan.
6. Fry the tacos in batches, turning once, until they are golden brown and crispy on both sides, about 2-3 minutes per side. Use a slotted spoon to transfer the fried tacos to a paper towel-lined plate to drain excess oil.
7. Finely shred 1/2 head of romaine lettuce and crumble 200 g (7 oz) of queso fresco. Arrange the tacos on a serving platter. Top each taco with a generous amount of shredded lettuce, a drizzle of 1 cup crema mexicana, and a sprinkle of queso fresco.
8. Serve the Tacos Dorados de Papa with 1 cup of salsa verde and lime wedges on the side, allowing everyone to dress their own tacos to taste. The crispy exterior and creamy filling will invite everyone to the table, just like in Guadalajara.