Golden Potato TacosWash the potatoes thoroughly and put them in a large pot.

Cover with water and boil the potatoes until tender.

Transfer the potatoes to a plate and let them cool slightly until you can hold them with your hands without burning yourself. Peel and mash them with a potato masher.
Put the mashed potatoes in a bowl and add the cheese, salt and pepper to taste. Mix well and set aside.
Make the tacos
Heat the tortillas on a griddle or frying pan until they are soft so they can be folded easily. Cover them with a napkin so they stay warm.
Place an open tortilla and in the middle put a heaping spoonful of the potato mixture, spread it well in the middle of the tortilla and then fold it into a half-moon shape, applying a little pressure so that the tortilla sticks well to the potatoes.
Once you have finished with all the tortillas, place them on a plate and put it in the refrigerator. The tortillas will harden a little and it will be easier to fry them.
Make the sauce
Boil the tomatoes, onion, garlic and serrano pepper in water until the skin starts to come off the tomatoes 🍅 blend very well with the same water you cooked them in and add a little salt.
In a saucepan or small pot, heat the oil. Add the sauce and let it sauté for half a minute.
Add another cup of cooking water and let the sauce simmer for 5 minutes. Remove from the stove and set aside.
Fry the tacos
Prepare a plate or bowl with kitchen paper where you can drain the fried tacos.
Heat the oil in a frying pan over medium heat and fry 3-4 tacos at a time, on both sides until they are golden brown and crispy.
As they come out of the oil, place them on the plate with paper to absorb the excess oil. Do the same with all the tacos.
Serve
Place the golden tacos on plates in several portions. Top with some lettuce, radishes and avocado if you like and drizzle with a little salsa, fresh cheese and cream. Serve immediately. I’m just sharing the recipe.