Ingredients:

• 4 potatoes

• 2 garlic cloves

• 1 cup of cream (Mexican crema or sour cream)

• 1/2 stick of butter (about 1/4 cup)

• Cotija cheese or your favorite cheese

• A pinch of oregano, to taste

• A pinch of black pepper (optional)

• Salt to taste

• Corn tortillas (for the tacos)

• Oil (for frying)

Instructions:

1. Peel and boil the potatoes with the garlic and a bit of salt until they are soft.

2. Drain the water and mash the potatoes along with the garlic until smooth.

3. Add butter to the warm mashed potatoes and mix until fully melted and incorporated.

4. Stir in the cream, oregano, black pepper (if using), and more salt if needed. Mix well until creamy.

5. Add grated Cotija cheese (or your preferred cheese) and mix it into the potatoes. Set the mixture aside.

6. Heat tortillas slightly so they’re pliable. Fill each tortilla with a spoonful of the potato mixture, then fold in half.

7. Fry the tacos in hot oil until golden and crispy on both sides.

8. Drain on paper towels and serve hot, optionally topped with shredded lettuce, salsa, more cheese, or crema.