Tacos Dorado - cooking recipe

Ingredients

12 corn tortillas
Pitillel Tomato Sauce
1 (14 ounce) can diced tomatoes
2 large garlic cloves, minced
1 small white onion, sliced
1 jalapeno, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon cumin
Filling
2 cups mashed potatoes
1 cup chicken, cooked and shredded
3/4 cup mozzarella cheese, grated
3/4 cup pitillel tomato sauce

Preparation

Place all sauce ingredients in a large saucepan over medium-high heat and bring to a boil.
Remove from heat and strain mixture through a sieve placed over a large bowl to reserve liquid.
Place tomato mixture in blender and blend until smooth, adding enough of the reserved cooking liquid to thin sauce to desired consistency.
Combine filling ingredients.
Place 1-2 tablespoons of filling on the lower third of the tortilla and roll up.
Place rolled tortillas seam side down on a baking sheet.
Prepare remaining tortillas.
Heat 1/2 inch oil in frying pan over medium-high heat.
Place tacos in pan, seam side down and fry until golden and crispy, approximately 5 to 8 minutes.
Keep prepared tacos in warm oven.
Suggested accompaniments: remaining Pitillel Tomato Sauce, sour cream, feta cheese, tomatoes, diced sweet onion, shredded lettuce.
Note: For extra spice and a smokier flavour, I add one chipotle pepper in adobo sauce to the tomato sauce, in place of the jalapeno pepper.