El Mas Allá!!!!

¿Quién soy yo en realidad?

Es un grupo de dibujos animados el cual hacen una parodia de la vida real la cual se mofa de los problemas d lo cotidiano.

¿Qué me impulsa a actuar de esta determinada manera?

El echo de hacerme pasar por un simio en burla a la parciakidad en los empleos asalariadoz en el mundo ya que en mexico no es el unico lugar que ocurre esto.

¿Cuáles son los condicionantes de los que no me doy cuenta?

El mensaje oculto que practimante no Tacos Dorados de Papa” (in English please: Deep-fried Potato Tacos)

Ingredients

15-20 tortillas

Oil for frying

6 potatoes (russet or golden)

Salt

1/2 tsp pepper

1 tsp cumin

1 tsp garlic powder

1/2 cup of cheese (cotija, crumbled queso fresco, cheddar, monterey jack)

Toothpicks

Toppings

Salsa

Shredded cabbage

Avocado

Sliced Tomatoes

Grated cotija

Sour cream or Crema Mexicana

Directions

Boil the potatoes in water, add a tbsp of salt, cover and cook for about 30 minutes or until soft enough to put a fork through them. Drain water and set aside to cool. Remove the skins and mash potatoes until broken up. Add the pepper, cumin, garlic powder, salt (about a teaspoon, adjust to taste), and cheese. Mix well until the mixture is smooth.

Heat about a cup of oil in a frying pan over medium-high heat.

Warm the tortillas on a griddle just enough to soften them. You don't want them to be on the griddle too long that they start to harden. Once all the the tortillas are warmed, add a heaping tablespoon of potato mixture to the middle and spread slightly so that you don't have just one big lump in the middle. Fold the tortilla in half and "thread" a toothpick on one half to create a closed seam, then do the same to the other half (pictured above).

Once you are done putting together the tacos, gently place in the heated oil. Fry on each side for about 2 minutes or until golden and crispy (it's ok if a bit of the filling comes out). Remove and drain on a paper towel-lined plate.

Remove

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