Potatoes with jalapeños and cheese rolled in a corn tortilla and fried till crispy. I started making these because I miss the potato tacos in San Diego.
06Take a steamed tortilla and spoon about 1 tablespoon of potato mixture in and roll gently. Place in baking dish with the rolled side down. Continue doing this lining them up in dish as you go.
07Place in freezer for 15 minutes or until they become slightly stiff. I like this method better than toothpicks.
08Heat oil on medium heat (I usually use olive oil).
09When oil is ready, place 4 tacos at a time with the rolled side down in pan.
10Flip to other side when brown.
11Remove and drain on paper towels.
12Garnish as desired.
13I use sour cream mixed with taco sauce drizzled over the top.