Directions

• In one pot, add the tomatoes, chile de arbol, onion and garlic. Cover with water and bring to a boil at medium heat. Reduce heat and continue cooking at a steady simmer for ten minutes. Let cool slightly.
• Repeat the same cooking process for salsa verde, adding tomatillos, serrano, onion and garlic to a pot. Cover with water, turn heat to medium and cook at a steady simmer for 10 minutes. Let cool.
• Once you salsa ingredients have cooled slightly, blend one salsa at a time.
• Using a slotted spoon, transfer red salsa ingredients to the blender. Add 1 1/2 cups cooking water. Season with bouillon. Blend on high until very smooth. For a smoother salsa, I would suggest peeling the tomatoes and cutting out the core.
• Preheat 1 tbs of oil in small pot for a few minutes. Pour in the red salsa. Reduce heat slightly. Season with oregano and salt to taste. Cook for 10 minutes.
• For the salsa verde you will do blend and cook the same as the salsa roja. Cooking the salsa's after being blended improves the flavors, extends the life of the salsa and cooks out any natural pectins which will keep the salsa from clumping up.
• To prepare tacos: Simply warm the corn tortillas on a preheated comal to soften and transfer to a tortilla warmer or wrap in a kitchen towel.
• Fill each softened tortilla with a generous portion of potato filling and fold over like a taco. Fry the tacos in preheated oil until crispy. Transfer to a plate lined with paper towels.
• To plate, add the desired amount of tacos to a serving plate. Ladle on some warm red or green salsa. Garnish with cabbage and other fresh ingredients. Serve with a side of rice and beans.