Ray's Potatoe & Cheesy Tacos

• 6 russet gold potatoes
• 1 salt & pepper to taste
• 1 garlic salt to taste
• 1 pinch Red Chili powder
• 20 corn tortillas
• 1 1/2 cup shredded Monterey jack cheese
• 1/2 cup cooking oil to fry tortillas
• 1 can El pato"spicy tomato sauce
• 1 tsp oregano
• 1 garlic salt to taste
• 1 tsp butter
• 1/2 can diced tomatoes
• 1 queso fresco" mexican cheese"
• 1 sour cream, lettuce, guacamole

1. Start by washing and if u like peeling potatoes..I leave skin on.
2. Add to boiling water.
3. Boil till just tender.
4. Add seasonings and smash lightly.
5. You still want a semi lumpy consistency, add in cheese.
6. Set aside
7. Red sauce: add all ingredients to a small pot bring to a slight boil turn off.
8. Check for seasonings, set aside
9. Now add your tortillas to a microwave safe plate heat on high about 1 minute, flip over stack and heat another minute.
10. You want your tortillas soft so you can fill.
11. Now fill your tortillas with about a table spoon or two of potatoes.
12. Heat oil till hot and start frying your tacos till crisp.
13. Drain on a paper towel
14. Now top tacos with desired toppings.Enjoy!

russet gold potatoes, salt, garlic, red chili powder, corn tortillas, shredded monterey jack cheese, cooking oil, tomato sauce, oregano, garlic, butter, tomatoes, cheese, sour cream

Taken from cookpad.com/us/recipes/349838-rays-potatoe-cheesy-tacos (may not work)