Prepare the Tacos: Spoon 1 tablespoon (15 ml / 0.5 fl oz) of chilled mashed potato into the center of each tortilla. Use the back of the spoon to flatten the potatoes, leaving a 1-inch border around the edge.
Add the Fillings: Arrange 2 sticks of Manchego cheese and 2 slices of pickled jalapeño over the potato layer on each tortilla.
Fold and Seal: Gently fold each tortilla in half to create a half-moon shape, pressing down lightly to seal the contents inside.
Cook the First Batch: In a large skillet over medium heat, melt 2 tablespoons (30 ml / 1 fl oz) of the butter.
Once shimmering, carefully place 4 tacos into the pan.
Fry Until Golden: Cook for 3–4 minutes on each side, until the tortillas are deeply golden brown and crispy, and the cheese is fully melted.
Drain and Repeat: Transfer the cooked tacos to a paper towel-lined plate to absorb any excess butter.
Repeat the cooking process with the remaining butter and tacos.
Serve: For easy eating, snip the tacos in half and serve immediately with your favorite salsa for dipping.
Warm your corn tortillas for 15-20 seconds in a microwave or a dry pan before filling. This makes them pliable and prevents them from cracking when you fold them.
Don't overcrowd the skillet.
Frying in batches ensures each taco has enough space to get exceptionally crispy instead of steaming.
