Tacos de papa with roasted salsa verde

Boil the potatoes in their skins about an hour so they do not soak up water, cool slightly, then peel.

Add the butter to the peeled potatoes, season with salt and black pepper, and smash with a fork or bean smasher.

Mix in the queso cotija, queso Oaxaca, poblano rajas and onion; taste and adjust the salt.

Soften the tortillas in the microwave, a stack of 10 at a time, about 1 minute.

Fill each tortilla and fold it in half; heat the oil meanwhile.

Fry the tacos over medium heat about 2 minutes per side until golden.

Remove from the oil and drain the excess; repeat with the rest.

Roast the tomatillos and transfer to the blender cup; roast a piece of onion and the serrano or jalapeño chiles and add them too.

Off the heat, using the residual heat, toast the chile de arbol about 20 seconds (optional).

Blend with one garlic clove, a little salt and a little water until smooth.

Transfer the salsa to a bowl, stir in chopped cilantro and onion, taste and adjust the salt.

Top the tacos with sour cream, cabbage or lettuce, pico de gallo, queso cotija and the salsa.