Instructions

• Peel and cut 1 lb russet potatoes into roughly 1-inch cubes. Put the potatoes in a medium pot, add cold water to cover by about 1 inch, bring to a boil, then simmer 10–15 minutes, or until a fork slides easily into the potatoes. Drain thoroughly.
• Transfer the drained potatoes to a medium mixing bowl and mash with a potato masher until mostly smooth. Add 4 oz shredded Queso Fresco and mix until evenly combined. Season with salt and pepper to taste.
• Lay out the 12 corn tortillas. On each tortilla, place a spoonful of the potato mixture on one half, leaving the other half empty so the tortilla can be folded. Press the filling gently with the back of the spoon or your hand to flatten and spread it into an even layer on that half.
• Heat a large skillet over medium heat. Pour in about 1/3 cup vegetable oil (total for frying) so the bottom of the skillet is lightly coated. Let the oil heat until it shimmers but is not smoking.
• Working in batches so the skillet is not crowded, place an assembled tortilla in the hot oil with the filled side down or seam-side down. After about 15–20 seconds, fold the empty half over the filled half (use a spatula or tongs to help fold if needed) to form a taco.
• Fry the folded taco 2–3 minutes per side, or until both sides are golden brown and crisp. Adjust heat as needed to avoid burning.
• Transfer cooked tacos to a plate lined with paper towels to drain any excess oil. Repeat frying with the remaining tortillas, adding more oil if the pan becomes dry but keeping the total used at about 1/3 cup.
• Serve warm. Season with additional salt and pepper to taste if desired.