Crispy Cheesy Potato Tacos

These are so different and so easy to make!  Usually I don’t mash up potatoes for potato tacos, but it makes them so easy to fry - I could eat a million!

INGREDIENTS

2 large russet potatoes
¾ cup sour cream
2 cloves garlic, minced
½ teaspoon cumin
1/2 -1 cup melting cheese (I use Chihuahua)
salt, to taste
½ teaspoon oregano
8 corn tortillas
Oil, for frying

For the toppings:

Sour cream, to taste
Salsa, to taste
Cotija cheese, to taste
¼ cup fresh cilantro, to taste

DIRECTIONS

• Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.

• Bring to a boil over medium high heat and allow potatoes to cook until they are soft.

• Place softened potatoes into a large bowl. Mix in sour cream, garlic, cheese, cumin, salt pepper and oregano, and mash until well combined.

• Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don’t break.

• On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.

• Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.

• Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.

• Serve with your favorite toppings.