You can make tacos dorados, filled with shredded meat, shredded chicken, or smashed potatoes.
Ingredients:
- 3 Tablespoons margarine
- 6 potatoes
- Lettuce
- Sour cream
- Parmesan cheese, grated
- 10-12 corn tortillas
- vegetable oil
- Avocado
- 1/3 cup of milk
- Salt and Pepper
Salsa:
• 2 Jalapeno peppers, chopped
• 3-4 Tomatoes, diced
• 1 Clove garlic, minced
• 1/4 of an Onion, chopped
• 1/3 cup of finely chopped cilantro
Directions:
Peel and cut potatoes in small pieces. In a pot filled with water add the potatoes, seasoned with salt and pepper. In a bowl mix potatoes, Monterrey cheese, margarine, a splash of milk smash well and add salt to taste.
Wash all the vegetables. Chop the lettuce. Boil the jalapenos and tomatoes.
Place the tortillas on a comal or cast iron skillet and heat on both sides to make them soft. Spread the potato mixture in the tortillas and fold. Heat the oil in a large pan, fry the tacos on each side until golden brown (crisp). Place on a plate with paper towels to soak up any excess oil.
With a fork blend jalapenos, tomatoes, salt and pepper, garlic, onion and cilantro.
Serving suggestion:
Serve tacos on a plate, garnish with lettuce, sour cream, Parmesan cheese, salsa, and avocados.