Tacos Encuerados (Crispy-Skin Potato and Pork Rind Tacos)

Steps

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1. 1
   Finely dice the garlic cloves, tomatoes, and onion piece to make a base for the potato filling.
   ▶ ≈0:59
2. 2
   Heat oil in a pot and fry the tomato, garlic, and onion mixture until golden and soft.
   ▶ ≈1:55
3. 3
   Mash the cooked potatoes using a cup or potato masher.
   ▶ ≈2:16
4. 4
   Fold the cooked tomato mixture into the mashed potatoes and combine well.
   ▶ ≈2:46
5. 5
   In a separate bowl, finely dice tomatoes, serrano chiles, onion, and cilantro into small cubes to make fresh salsa.
   ▶ ≈2:30
6. 6
   Stir the pork rinds into the fresh salsa to make the crispy pork salsa.
   ▶ ≈3:46
7. 7
   Season the potato mixture with salt to taste.
   ▶ ≈4:32
8. 8
   In hot oil, fold each corn tortilla in half, add a spoonful of the potato mixture into the fold, and fry both sides until golden and crispy.
   ▶ ≈4:51
9. 9
   Remove the fried tacos and drain any excess oil.
   ▶ ≈5:36
10. 10
    Top each fried taco with a spoonful of the pork rind salsa, Mexican crema, and grated cheese.
    ▶ ≈6:02
11. 11
    Serve the crispy tacos immediately while still warm.
    ▶ ≈6:58