Directions

Bring a large pot of salted water to a boil over medium-high heat. Peel potatoes and cut into 1/2 cubes. Add to boiling water and cook until tender (about 15 minutes). Drain.

Heat oil in a frying pan over medium-high heat.

Meanwhile, add queso to a mixing bowl. Run the potatoes through a potato ricer over the mixing bowl. Add salt, and mix well.

Add a scoop of potatoes to a corn tortilla. Fold in half. (You can weave a tooth pick to hold the ends together if necessary.) Fry until golden brown on one side. Flip and brown the other side. Repeat for all the tortillas.

Let drain on paper towels before serving.

Garnish with cilantro or cabbage. Serve with salsa, guacamole, or sour cream.