Make the filling

Cup of Yum
1. In a medium saucepan, add the potatoes with enough water to cover them. Cook until soft for about 15 minutes.
2. In a medium bowl, mash the potatoes with a fork or potato masher.
3. Add the flour, salt, pepper and chicken bouillon. Mix everything very well until all ingredients are integrated.
4. In a nonstick skillet, add 2 tablespoons of oil and saute the onions on medium heat until soft. About 2 minutes.
5. Add the mashed potato and integrate well with the onion. If using shredded beef or chicken, add it at this point.

Frying the tacos

1. Before assembling the tacos, warm the tortillas in a ziploc bag until barely warm. This will prevent the tortilla from breaking when folding it!
2. With a spoon, add some filling to half of the tortilla and fold gently. (See note #1)
3. Fry the tacos in hot oil in a small skillet. Fry about 45 seconds to a minute per side. Keep your eye on them!
4. Remove and place on a plate with paper towels to drain the excess oil. I also like to blot the top with a paper towel.
5. Serve while hot and top them with Consomé, lettuce, radishes, queso fresco, Mexican crema, hot sauce, and a drizzle of lime juice.