Step 1

Fill a large pot or Dutch oven with water and bring it to a boil over high heat. Add the potatoes and boil for 20 minutes or until they are fork-tender. Drain the potatoes, add them back to the pot, and mash them with a potato masher. Set aside.

Step 2

Heat one tablespoon of oil in a skillet over medium-high heat, then add the onion and garlic and cook for 1-2 minutes.

Step 3

Add the ground beef and break it up using the back of a cooking spoon. Stir in the chili powder, salt, garlic powder, onion powder, black pepper, and ground cumin. Cook for about 8-10 minutes, or until it is fully cooked through, and remove the skillet from the heat.

Step 4

Add the mashed potatoes to the cooked ground beef and stir thoroughly until fully combined. Taste and season with more salt as needed.

Step 5

Wrap the corn tortillas in a damp paper towel and warm them in the microwave for 30 seconds or until hot and pliable. Alternatively, you could warm up the corn tortillas on a skillet or comal over medium-high heat.

Step 6

Working in batches of three, fill one-half of each tortilla with about 2-3 tablespoons of the potato and meat mixture. Fold the other half of the tortilla over the filling and continue until the tacos have been assembled.

Step 7

Pour enough oil into the bottom of a deep skillet or saute pan so that the oil reaches halfway up the tacos. Heat the oil over medium-high heat until it reaches 350-375°F, then fry the tacos for about 45-60 seconds per side or until golden brown and crispy.

Step 8

Transfer them to a paper towel-lined plate to drain off any excess oil, and repeat until all the tacos have been fried.

Step 9

Serve tacos with Mexican crema, shredded lettuce, salsa, chopped cilantro, and queso fresco.