Steps
- Cover 3 medium red potatoes with cold water in a pot. Bring to a boil over medium-high heat and cook until fork-tender. Drain and cool enough to handle, then peel and mash with salt and pepper.
- Mix ½ cup of diced white onion, 1 cup of seeded chopped tomato, ½ cup of chopped cilantro, 2 diced serrano peppers, and 1 tablespoon of lime juice. Season with salt.
- Warm 12 corn tortillas on a griddle until pliable. Divide the potato filling over one half of each tortilla, fold closed, and secure the edges with toothpicks.
- Heat ¼ cup of canola oil in a large skillet over medium-high heat. Fry in batches for 1½ minutes per side, until golden and crisp, adding oil as needed. Drain on paper towels.
- Remove the toothpicks. Top with 2 cups of finely shredded cabbage, ⅓ cup of crumbled cotija cheese, and the fresh salsa.