Potato and Cheese Tacos

Steps

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1. 1
   Prepare all ingredients. Peel the potatoes. Gather the cabbage, carrots, onion, bay leaf, oregano, peppercorns, and cheese. Set aside tomatoes, onion, garlic, and árbol chiles for the salsa.
   ≈0:00
2. 2
   Finely chop the cabbage and soak it in water to disinfect.
   ≈0:48
3. 3
   Slice the red onion into thin strips.
   ≈1:12
4. 4
   Peel and grate both carrots.
   ≈1:19
5. 5
   Combine the drained cabbage, grated carrot, and sliced onion. Season with salt, add vinegar and a little water, then oregano, bay leaf, and black peppercorns. Mix well and let rest so the flavors meld.
   ≈1:48
6. 6
   Make the salsa: quickly roast the tomatoes, onion, garlic, and chiles over heat until charred but not burned. Grind them together in a molcajete, adding a little water and salt to reach the desired consistency.
   ≈3:31
7. 7
   Heat oil in a pan. Add the potatoes, sprinkle with salt, and mash thoroughly with a cup or masher until completely mashed and smooth.
   ≈4:21
8. 8
   Mix the crumbled cheese into the mashed potatoes until well combined.
   ≈5:09
9. 9
   Transfer the potato mixture to a plate. Heat oil in another pan for frying the tacos.
   ≈5:40
10. 10
    Fill corn tortillas with the potato and cheese mixture, then fry them in hot oil until golden and crispy on both sides.
    ≈6:31
11. 11
    Remove the fried tacos as they finish cooking.
    ≈7:23
12. 12
    Serve the tacos filled with the pickled cabbage slaw and topped with the fresh tomato salsa.
    ≈7:50