Spicy Potato Tacos

Combine 250g masa harina, 300ml warm water, a pinch of salt, and 1 tablespoon of oil in a large bowl. Mix until a smooth, pliable dough forms — it should hold together without cracking at the edges when pressed flat. Divide into 8 equal balls, cover with a damp cloth, and rest for 15 minutes.

Peel and dice the potatoes into even chunks, then boil in well-salted water for 15–18 minutes until completely tender when pierced with a fork. Drain thoroughly and return the pot to low heat for 1 minute to steam off any remaining moisture.

Mash the drained potatoes with 2 tablespoons of oil, ground cumin, salt, and finely minced jalapeños until smooth but still slightly textured. Taste and adjust seasoning generously — the filling is the primary flavour of the taco and should be bold and well-spiced.

Finely dice the tomatoes and onion, and roughly chop the cilantro. Combine in a bowl with the juice of the lemon, season with salt, stir well, and set aside so the flavours can meld while you cook.

Press each dough ball between two sheets of plastic wrap using a tortilla press or heavy skillet to form thin 15cm rounds. Cook each tortilla in a dry preheated skillet over medium-high heat for 1–2 minutes per side until dry at the edges and lightly charred in spots.

Spoon a generous amount of the spiced potato filling into the centre of each tortilla and fold in half. Heat 1 tablespoon of oil in a skillet over medium-high heat and pan-fry the tacos in batches for 2–3 minutes per side until deeply golden and crispy.

Arrange the hot crispy tacos on a serving platter and spoon fresh salsa over each one. Garnish with extra cilantro and serve immediately while the shells are still crunchy.