This is a slightly revised version of a recipe for Tacos Dorados de Papa from Jocelyn Ramirez in NYTimes Cooking. It can be as plain or as spiced up as you want it to be (this version is medium) but it does take a few steps to get to the end product and the frying is what makes is special.
For this you’ll need: x2 medium tomatoes, x3 russet potatoes, x1 small onion, x2 garlic cloves, 1-2 tsp ground cumin, 1/2-1 tsp chili powder, 2 cups finely chopped cabbage, 1 Tbsp lemon juice, 1-1/2 cups vegetable oil, 1/4 olive oil, 3-4 tortillas (we used a corn/flour mixture as corn tortillas can be brittle), sour cream (for serving), salt and pepper.
Place a pot about 2/3 full of water on to boil.
Take out the stem core from the tomatoes and then roughly chopped them along with the onion and garlic. Place them in a blender and blend until smooth. Set aside.
Peel the potatoes and cut them into large chunks. Place them into the boiling pot of water and boil until just tender enough for a fork to easily press into them, about 15 mins. Drain the potatoes into a sieve and set aside. Return the drained pot the stovetop over medium heat and add 1/4 cup of olive oil.
Add the tomato/onion mixture into the heated oil and stir well. Reduce the heat so that it is just simmering and allow to cook until reduced and darkened in color – about 12-15 mins. Add in the boiled potatoes and gently mash with a potato masher until smooth.
Turn off the heat and add the cumin, chili powder (dial up or dial down according to taste) and a good grinding of black pepper and salt. Stir everything together well and taste. Add more spice if you want.
In a separate bowl, combine the chopped cabbage, lemon juice and some salt and pepper and stir well. Set aside or place into fridge.
Heat the vegetable oil in a cast iron or other metal skillet until shimmering.
Meanwhile, spread the potato/tomato mixture over 1/2 of each of the tortillas and spread over the half moon until about 1/4-1/2″ thick. Fold the other half over the top and then place each stuffed tortilla into the heated oil (probably doing x2 at a time and repeating). Turn them over after about 3-4 minutes and brown the other side.
Remove the tortillas onto a place lined with paper towels and cook the next batch, if needed.
Place x2 tortillas onto each plate, top with the cabbage/lemon salad and then the sour cream.