- 1 lb. russet potatoes
- 4 oz. shredded Queso Fresco
- 12 corn tortillas
- Vegetable oil for frying about 1/3 cup total
- Salt and pepper to taste
Peel and cube the potatoes. Place them into a medium pot, cover with water, and boil for about 10-15 minutes, or until fully cooked through.
Drain the potatoes and place them into a medium mixing bowl. Mash them with a potato masher. Add the Queso Fresco. Season with salt and pepper to taste. Mix everything well.
Place a spoonful of the potato mixture on one half of the tortilla, leaving the other half empty, so it can be folded over later. Press the potato mixture with your hand, for easier handling later.* Repeat this step for all of the tortillas.
Pour some vegetable oil into a large skillet. You’ll need just enough to cover the bottom (about 3 tablespoons). Put your taco in the skillet, wait for 15-20 seconds, and gently fold the empty side on top of the potato side.
Fry for about 2-3 minutes on each side, or until golden brown.