• Rinse and peel the potatoes. Cut the potatoes into small cubes. In a medium pan, add water and salt (you want the water to have taste but not be super salty). Add the potatoes, cover with a lid, and cook on high heat for 15 minutes or until the potatoes are fork tender.
• While the potato cooks, chop the pepper and onion. Cut them into small cubes. In a big pan over medium-high heat, add the oil and the onion and pepper. Cook for 2 minutes while stirring. Stir in the sofrito and the tomato paste and cook for 2 minutes.
• Add ½ cup of water, sazon, adobo, oregano, and the meat. Break up the meat while it cooks for 10 minutes. Drain the excess fat and let it cool.
• While the meat cools, drain the potatoes and mash until you have no lumps. Cover with plastic wrap and set aside for later.
• Once the meat cools, mix all the cheese with the meat.
• Add ¼ cup of water to the flour and mix to make a paste.

Taquito Assembly

• Add 1 tablespoon of the mashed potato to one side of the tortilla. Spread it, making a thin line from side to side while leaving a ½ inch space from the border.
• Add ¼ cup of the meat mixture right next to the potato. Spread the meat making a thin line from border to border (see image example on the blog post).
• Spread a thin layer of the flour paste on the border of the tortilla on the opposite side of where the potato is. Roll the tortilla and clean any excess flour mix. Lay each taquito flat on the side that it closes while you finish the rest.
• In a large pan, add 1 cup of oil over medium-high heat. Add the taquitos and fry for 2 minutes per side, or until golden brown. Buen provecho!