I was shown how to make this recipe by my dear neighbor, Maria. She learned how to make these potato tacos from her mother. Whenever I order potato tacos in a restaurant I am disappointed because I like Maria's recipe much better. These would be good with the addition of sauteed onions and avocado, lettuce and tomato after the tacos are finished cooking. I hope you enjoy these as much as I do.
1. Bring large pot of water to boil over high heat. Add potatoes and cook until tender, about 10 minutes. Drain in a colander. Mash the potato in large bowl, or pass through potato ricer. Mix in the cheese. Season mixture with salt and pepper to taste.
2. Spoon two tablespoons of potato mixture into each tortilla. Fold each over, and secure each with one tooth pick, weaving in and out to keep each in a “U” shape.
3. Pour oil into large 12-inch cast iron pan set over medium-high heat. When oil is shimmering, add enough tacos as will fit in a single layer, about four. Cook until crisp and golden on each side, about 30 seconds for each, flipping with pair of tongs. When done, remove tacos, draining as much oil as you can. Place on paper towels and repeat process until all tacos are cooked.
4. Serve with your favorite green salsa and Mexican crema.