Tacos Dorados
[Vegan]

For the Filling:

1. Bring a large pot of salted water to boil, then add in the potatoes. Cook for 20 minutes, or until very soft. Drain the water, then peel the potatoes when they are cool enough to handle.
2. Add them back to the pot or a bowl, then mix in garlic powder and salt to taste. Mash until smooth and combined.

For the Salsa:

1. Add the tomatillos, serranos, and onions to a large pot with enough water to cover them. Bring to a low boil, then reduce the heat to simmer for 10-12 minutes, or until the tomatillos turn slightly darker.
2. Stem the chiles and add all drained veggies along with garlic, cilantro, and salt to a food processor or blender. Mix to your preferred texture, approximately 30-60 seconds.
3. Heat 1 tablespoon of olive oil in the same pot over medium-low and slowly pour the salsa back in. Simmer for another 10 minutes to deepen the flavor.

For the Tacos:

1. If your corn tortillas are cold, quickly heat them in a skillet and keep them warm in a tea towel. Add a scoop of potatoes to the center and spread it out, leaving a bit of room at the edges, then sprinkle some queso fresco on top.
2. Fold the tortilla in half and squeeze around the edges gently to enclose the fillings.
3. Heat about 1-2 inches of neutral vegetable oil in a large skillet over medium. Fry the tacos for 2-3 minutes on each side, or until golden brown.
4. Press down on the tacos while they are cooking with a spatula so the fillings stay in place. When they're crispy, transfer the cooked tacos to a paper towel-lined plate.
5. Serve your tacos dorados with salsa, shredded lettuce, radishes, onions, more vegan queso fresco, cashew crema, etc. Happy eating!