Ingredients:

• 16 corn tortillas
• 2 large russet potatoes peeled and cut
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 lettuce (Diced)
• 1 8oz Sour cream
• Queso fresco
• Radishes 



Preparation:

• 1. In a medium saucepan, add the potatoes with enough water to cover them. Cook until soft for about 15 minutes.
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  2. In a medium bowl, mash the potatoes with a fork or potato masher. Let cool and then add the cheese and season with salt and pepper to taste.
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  3. Before assembling the tacos, warm the tortillas. This will prevent the tortilla from breaking when folding it!
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  4. With a spoon, add some filling to half of the tortilla and fold gently. Pin closed with a toothpick. Note: Best that you fry the tacos as you roll.
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  5. Fry the tacos in hot oil in a small skillet until crispy.
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  6. Remove and place on a plate with paper towels to drain the excess oil.
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  7. Garnish with lettuce, radishes, queso fresco, sour cream, and Del Molcajete Chile Perón.