Potato Tacos

These tacos are crispy salted corn soft shells housing burrito style filler mash of relevant left overs and accessible spices.

Chop a potato into homestyle chunks, take 1/2 cup corn oil, pour it into a square baking pan, sizeable enough for a close fit, add the potatos, dashes of pepper, salt, marjoram, crushed red pepper, fresh chopped garlic (couple cloves). Stir it all up, while all the while the oven has been pre-heating to 375-ish, then pop 'em in for about 40 minutes, crispy golden to your liking.

Pour out the excess oil from the pan leaving a little, then add about a 1/2 cup pre cooked brown rice (that's been refrigerated at least over night), and about 1/4 cup of refried beans, stir them all up, pour over some left over salsa from your last taco shop adventure, chop up some fresh cilantro, sprinkle on top, mix in some guacamole (pico de gallo style), squeeze in half a fresh lime, stir it all up good, careful not to mash up the potatoes.

Keep the mix warm, and grill up some corn tortillas, salt while grilling, I prefer the Foreman, their done when slightly crispy and ready to fill.

enjoy,

After eating these I was tasting how good a belgian style beer with fresh orange would taste, or a fresh guava, strawberry, banana style drink...