Tacos de Papa with Salsa de Mesa (Potato Tacos with Salsa) Bring Me Right Back to My Childhood Table

Ingredients

• 4 medium yellow potatoes
• 4 plum tomatoes
• 1 serrano or jalapeño pepper
• 1 tsp dried oregano
• pinch of salt plus 1/2 teaspoon, divided
• 8 corn tortillas
• 1 cup avocado oil or canola oil
• 2 cup very thinly sliced iceberg lettuce
• 1/2 cup roughly chopped fresh cilantro
• 1/2 cup crumbled cotija cheese (see Tip)
• 1/2 cup Mexican crema (see Tip) or sour cream
• 1 large ripe avocado, sliced

Instructions

1. Place potatoes in a large saucepan and cover with cold water. Bring to a boil, then reduce heat to maintain a simmer. Cook until a paring knife easily slides through the center, 22 to 25 minutes.
2. Meanwhile, place tomatoes and serrano (or jalapeño) in a medium saucepan with 4 cups water. Bring to a boil, then reduce heat to maintain a simmer; cook until the tomatoes begin to peel and yield to slight pressure from tongs, 5 to 7 minutes. (You want them to retain some firmness but not become overly soft.)
3. Remove the stem from the chile. Carefully transfer the tomatoes and chile to a blender (reserve the cooking water). Pulse 2 to 3 times. Add oregano and a pinch of salt; pulse until the tomatoes and chile are finely chopped, 2 to 3 more times. (If you prefer a thinner sauce, add the cooking water, 1 tablespoon at a time until it reaches the desired consistency.)
4. Drain the potatoes and carefully remove the skins, if desired. Transfer the potatoes to a medium bowl; add the remaining 1/2 teaspoon salt. Coarsely mash, leaving small chunks intact.
5. Wrap tortillas in damp paper towels and microwave on High for 30 seconds. Keep wrapped and warm until ready to use.
6. Assemble tacos by adding about 1/4 cup of potato mixture to one half of each tortilla, leaving a 1/4-inch border. Fold and seal with 2 to 3 toothpicks.
7. Heat oil in a medium skillet over medium-high heat until shimmering (a small piece of tortilla placed in the hot oil will bubble and float when the oil is ready).
8. Fry half of the tacos, carefully flipping once, until golden brown, about 1 minute per side. Transfer to a paper-towel-lined plate. Repeat with the remaining tacos.
9. Carefully remove the toothpicks from the tacos. Serve immediately with the salsa, lettuce, cilantro, cheese, crema (or sour cream) and avocado.