Mexican Potato Tacos

Boil potatoes until tender. Peel them and transfer to a bowl.

Mash them with a potato masher to your desired consistency.

Add crumbled cheese, paprika, cumin, pepper and garlic. Season with salt and mix until combined. Set aside.

Heat corn tortillas on a hot skillet or griddle until soft and pliable.

Lay one tortilla flat and fill half with about 1 tablespoon of the potatoes mixture. Fold in half and and press down lightly.

Place tacos in the refrigerator while continuing the recipe.

Boil tomatoes until you see the skin is falling off. Reserve 2 cups of water and discard the rest.

Peel tomatoes, place them into a blender and add garlic, cumin and pepper. Add one cup of cooking water and blend until smooth.

In the same sauce pan heat oil over medium heat. Add sauce and let it sizzle for about half minute.

Add the remaining cooking water and season with salt and pepper.

Let the sauce simmer for about 5 minutes. Turn off the heat, adjust with salt and add oregano. Mix well and set aside.

Heat about 1.5 inch (4cm) oil on a frying pan over medium heat.

Carefully place 3 or 4 tacos into the oil, using a spatula firmly press down the edges of tacos while frying, to prevent them from opening.

Fry until both sides are golden and crispy, about 2 minutes per side.

Remove the tacos from the hot oil and place them onto a plate with paper towels to absorb excess of oil. Repeat the process until all tacos are fried.

Place tacos on plates and add lettuce on top, pour sauce and finish with onions and crumbled cheese. Serve immediately.