1 1/3cupspicy red salsa for chilaquiles(see link above)warmed
1/2cupthinly sliced onion
Mexican cremato taste
chopped cilantroto taste
Wash the potatoes. Transfer to medium sauce pan, cover with water and heat to medium. When they come up to a boil, reduce heat slightly and cook for 12-15 minutes or until fork tender.
Drain the water from the potatoes. To the pan with potatoes, add 1 1/2 cups queso añejo or cotija, 1/2 cup Mexican crema, 1/2 tsp. granulated garlic, salt ands pepper, to taste. Mix well to combine. Adjust seasoning and other ingredients to your liking. Cover and set aside.
In a large skillet, at medium heat, add 1 1/2-2 tbsps oil from salsa macha, if you have it. If not, regular oil, such as avocado or canola is good! After a minute, place three corn tortillas in hot oil, making sure tortillas are coated with oil on both sides.
Flip tortillas, then flip after 30 seconds. Fill each tortilla with 3 tbps of potato filling and then fold over like a taco. Continue cooking tacos until desired crispiness. Repeat steps to prepare remaining tacos.
At the same time, you want to heat 1/3 cup of the spicy red salsa in a small skillet. Thin it out with a little chicken broth or water. Stir well to combine and cook it until it reduces slightly, but still has a loose consistency.
Transfer tacos to a plate. Pour warm spicy salsa over tacos. Garnish with thin sliced onion, more cheese, crema and chopped cilantro. The potato filling will yield about 9-10 tacos.
To the potato filling, you can mix in some finely shredded cooked chicken, beef or pork. A seasoned ground beef(picadillo) is delicious too!