Truffle Cheese And Potato Tacos - cooking recipe

Ingredients

10 small potatoes
4 tomatoes, diced, divided
1 onion, diced, divided
1 green chile pepper, diced, divided
salt and ground black pepper to taste
1/2 cup olive oil, divided
10 corn tortillas
5 ounces truffle-infused cow's milk cheese, grated

Preparation

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
Place 1/2 of the tomatoes, 1/2 of the onion, and 1/2 of the green chile pepper in a food processor or blender; season with salt and pepper. Blend until smooth.
Heat 1/4 cup oil in a large skillet over medium heat; add potatoes and mash with the back of a wooden spoon or fork. Season potatoes with salt and pepper. Cook and stir until lightly browned, about 5 minutes. Stir 1/2 cup blended tomato mixture into potatoes.
Heat 1 tablespoon oil in a separate skillet over medium heat; cook 1 tortilla until softened, 1 to 2 minutes. Spoon 1 tablespoon potato mixture onto 1 side of the tortilla, cover with truffle-infused cheese, and fold taco in half. Fry in the oil until brown and crisp, 2 to 3 minutes more. Repeat with remaining oil, tortillas, potato mixture, and cheese.
Mix the remaining tomatoes, onion, and green chile pepper together in a bowl; add the remaining blended tomato mixture until salsa is well mixed. Serve salsa alongside tacos.