Tachos: homemade tater tots loaded with taco ground beef and cheddar

Cover peeled potatoes with water in a pot and bring to a boil; boil 7 minutes so they are partly cooked but still firm.

Drain and cool until they can be handled, then grate; squeeze out as much moisture as possible in a clean kitchen towel or cheesecloth.

In a large bowl mix the grated potato with flour, salt and black pepper until well combined.

Take one teaspoon of the mixture, roll into a small ball and press it down; place on a parchment-lined baking sheet.

Freeze a few minutes while the frying oil heats.

Fry in hot oil without overcrowding, 4 to 5 minutes, until golden and crisp; lift out with a slotted spoon onto a paper-towel-lined plate. Repeat with the rest.

Brown ground beef in a pan over medium heat, seasoned with salt, breaking it down; remove any oil it releases.

Add the spices and the all-purpose flour, mix, add the water, taste for salt and cook a few minutes.

Layer the tots on a baking sheet, add the beef, top with freshly grated medium cheddar and put in a preheated 425 degree oven.

Drizzle with media crema and add favorite toppings.