Tacos De Papa

The Filling:

12 ounces cooked red potatoes, unpeeled and diced

1/2 cup diced white onion

4 ounces queso fresco crumbled, about 3/4 cup

To Serve:

Tortillas

vegetable oil for frying

Sour Cream (I omitted this, and went for the sliced avocado)

1 Cup Salsa Ranchero, warmed. Diana thought to omit the onion, which I spaced out

Shredded lettuce

Jalapeno chiles en Escabeche

Mix the potatoes with the rest of the filling ingredients.

Fill each tortilla with about 2 tablespoons of the mixture and secure with toothpicks

Heat the oil and fry the tacos till just crispy on the outside. Pat dry the tacos from the excess oil

Serve immediately with the lettuce and salsa, and chiles separately.

Salsa Ranchera

Before charring

After charring

4 large ripe tomatoes, broiled, peeled, chopped

4 serrano chile peppers, charred, seeded

2 cloves garlic, peeled

2 tablespoons oil

1/4 cup diced onion

Salt

Place the tomatoes, chiles, and garlic in the jar of a blender. Pulse a few times to break up the biggest pieces.

Heat the oil in a skillet. Add the onion and sauté for about 5 minutes. Add the tomatoes and cook over medium heat until thickened. This should take about 10 minutes.

Serve with Modelo, chilled.