Tacos Dorados de Papa Crispy potato tacos

3 medium sized red potatoes (18oz)
Salt and pepper
Vegetable oil
12 corn tortillas
1/4 chineses cabbage finely sliced
Salsa as in last recipe (there will be some left)
Feta (unless you can find queso fresco)

•Boil the potatoes whole. Do not cut or peel.
When soft remove skin and mash with just salt and pepper to a smooth paste (use a potato ricer if you have one) set aside to cool.
•Heat the tortillas in a dry pan just to soften and keep them warm in foil. When all cooked star assembling.
• Place a tbsp of potato in half the tortilla and fold over until all 12 are done. If you do not feel confident they will stay closed secure the edges with toothpicks…remember to remove them after before serving.
• Shallow fry each one on both sides until golden brown and crispy and place on kitchen towel to drain excess oil. Remove toothpicks!
• Serve on a large platter with the shredded cabbage, salsa and cheese. Enjoy

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