Tortitas de papa stuffed with rajas and cheese, in poblano sauce

Boil the potatoes about 45 minutes, peel them and mash them.

Mix in the chicken bouillon, salt, parsley and black pepper.

Add the oregano, onion powder, garlic powder, cornstarch, breadcrumbs and queso cotija and mix.

Stir in two cups of chopped spinach and taste for salt.

Mix in the egg. The mixture is ready when it no longer sticks to the hand; add more breadcrumbs if it does. Cover and set aside.

Roast four chile poblanos and four green chiles until completely charred.

Transfer to a covered bowl or a ziplock bag and sweat 10 minutes.

Peel off the skins and remove the stems. Reserve two of the green chiles for the salsa. Seed the poblanos.

Cut the peppers into strips and then into small squares.

Heat about a tablespoon of oil in a pan on medium high, add the onion and half a cup of corn and sauté three minutes.

Add the peppers, season with garlic salt and cook two minutes.

Wet the hands, take about half a cup of the potato mixture, roll and flatten it, fill with shredded queso Oaxaca, the rajas and more cheese, close it and flatten again. Set on parchment paper.

Fry in preheated oil on medium about four minutes a side until golden on both sides, then drain.

Blend the two reserved chiles with a handful of spinach, the serrano, a handful of cilantro, the cream cheese, a piece of onion, chicken bouillon, a garlic clove, salt, half a teaspoon of black pepper, a little milk and a quarter cup of crema mexicana.

Taste the salsa for salt and heat it until it just begins to simmer.

Serve the tortitas with the salsa and queso fresco.

Variation: bake instead of frying, allowing considerably longer.