Potato Tacos

1. 1

   Boil potatoes in salted water until easily pierced by a fork.

2. 2

   When cool enough to handle, peel and roughly mash with cheese, cabbage, onion, chili and salt.

3. 3

   Steam the tortillas in the oven or on top of the stove wrapped in foil (or in the microwave, wrapped in a dish towel, a few at time, for 40 seconds).

4. 4

   Place 2 heaping tablespoons of potato filling along center of tortilla, leaving a 1-inch border at each side.

5. 5

   Fold in half and secure with 2 toothpicks.

6. 6

   Cover with a towel until ready to cook.

7. 7

   (Tacos may be made earlier and refrigerated, but fry at room temperature.)

8. 8

   Heat oil to a depth of 2 inches in a deep pot at 375 degrees and fry tacos 1 or 2 at a time until golden, about 2 minutes.

9. 9

   Remove toothpicks.

10. 10

    Keep loosely covered in a 200-degree oven.

11. 11

    To serve, top tacos with a sprinkling of cabbage, onion, tomatoes, cilantro and, if desired, crema, salsa and guacamole.

* Per serving · 4 servings · Values may vary.

No additional tips available.