First, roast or toast the salsa ingredients on a comal or under the broiler. Turn every couple minutes to evenly brown them. You’re looking for just a little char. When toasted, take them off the heat and put the ingredients in the blender. Let rest a couple minutes to continue to steam.

Boil the potatoes in salted water for 12-15 minutes, or until tender. Then, remove from heat and remove skin from the potatoes

Mash the potatoes with a fork or potato masher and add 1 clove minced garlic, 3 T butter, ¼ cup heavy cream or milk, 1 T corn starch and pinch of salt. Taste and adjust if it needs more salt. It should be a thick and chunky. Not runny or else it will come out of the taco when you go to fry it. Add 1 T more cornstarch if its too runny/loose. Set aside.

Blend the salsa and add a pinch of salt. Then, set aside in a nice bowl for presentation.

Heat your tortillas, just a few at a time on a comal or drying pan. Then, immediately add 1 spoonful of mashed potato and fold up the tortilla. Place it seam side down. Repeat with remaining filling and tortillas.

In a small frying pan, add vegetable oil about ½” high. About ½ cup to 1 cup. Heat to 350 F degrees, or it bubbles when you place little tortilla piece in it.

Using tongs, gently grab the taco and lay it in the hot oil, holding a few seconds to seal the taco together on itself. Then, let go. Fry for just a minute or two and turn, when edges start to get golden brown. Carefully use tongs to drain oil, tiliting it on its side and lay on a plate lined with paper towel to drain excess oil.

To serve, open the taco a little and add the crema and cheese inside. Then, top with chopped tomato, shredded lettuce, cotija cheese, cilantro, thinly sliced onion, and your homemade salsa. Enjoy immediately while it’s still crispy!