Tacos Dorados de Papa

Ingredients

• 4 medium potatoes, peeled and quartered
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 12 small corn tortillas
• 500ml vegetable oil, for frying
• 1 cup shredded lettuce
• 2 Roma tomatoes, diced
• 100g Mexican crema or sour cream
• 100g queso fresco, crumbled
• 1/2 cup salsa roja, for serving
• Pickled jalapeños, to serve

Before you cook

• Boil the potatoes in salted water for 15 to 18 minutes until completely tender.
• Drain the potatoes well and mash them with the salt and pepper until smooth.

Steps

1. Warm the tortillas briefly on a dry skillet or over a flame until pliable.
2. Spoon about 2 tablespoons of mashed potato along the center of each tortilla.
3. Roll each tortilla tightly around the filling into a taquito shape.
4. Secure each rolled taco with a toothpick if the tortilla wants to spring open.
5. Heat the oil in a wide skillet over medium-high heat until shimmering.
6. Fry the rolled tacos in batches, seam side down first, for 2 minutes per side until golden and crisp all over.
7. Drain the fried tacos on paper towel and remove the toothpicks.
8. Pile the tacos onto plates and top with shredded lettuce and diced tomato.
9. Drizzle the crema over the top and scatter with crumbled queso fresco.
10. Serve with salsa roja and pickled jalapeños on the side.