Enchilada Filling: Mix the cheese and onion until well combined. Cover and place in the fridge until needed. 

Prep peppers for enchilada sauce: Bring 3 cups of chicken broth to a simmer. Meanwhile, remove the seeds, veins and stem from the guajillo and ancho peppers. Heat a comal over medium to medium-low heat and toast the peppers. Turn as needed to prevent them from burning. Remove from the heat when fragrant and hot to the touch. Rinse and drain. Then, submerge in the simmering broth. Turn off the heat, cover and let them hydrate. 

Cook the potatoes: leave the skin on the potatoes or feel free to peel them. Dice into small pieces and transfer into a medium pot. Cover with water until the waterline is about one inch over the potatoes. Bring to a boil over medium-high heat, and add a generous amount of salt. Then, lower the heat to medium low. Once it reaches a simmer, allow the potatoes to cook until tender and you can easily insert a fork. Drain and set aside until needed. 

Potato chorizo filling: Place a large pan over medium-high heat and pour in the oil. Once hot, cook the chorizo. When three quarters of the way cooked, lower to medium heat and stir in the onion. Sauté until the chorizo is fully cooked and onion have slightly softened. Lower to medium low heat and mash in the cooked potatoes. Mix to fully incorporate with the chorizo. Lastly, mix in the queso fresco and salt. Stir to combine and set the pan aside until needed. 

Assemble the tacos: Heat half of the tortillas (18 ea) just until hot and pliable. Don’t let them get crispy. Keep warm. Lay a kitchen paper towel over the palm of your hand to protect it from the heat. Then, place a warm tortilla over it. Spoon a good amount of the chorizo filling in the center. Fold into a half moon shape. Press to evenly spread the filling. And, arrange on a tray. Finish making the rest, following the same steps. Cover with a clean kitchen towel. Set aside.

Finish enchilada sauce: in a blender, process the hydrated peppers with broth they were soaked in. Plus, garlic, Mexican oregano, black pepper and cumin until completely broken down and smooth. Strain. Add 1/2 cup of broth into the blender, swirl to get the last bit of sauce, and strain. The sauce should have body, run loosely, be smooth, and coat a tortilla nicely. If too thick, feel free to add more broth or water until you reach the right consistency. Mix in salt the salt. Set aside momentarily. 

Fry the tacos: Heat about 1 inch oil to a safe pan frying temperature (350ºF.) Fry the tacos until both sides turn golden brown and crispy. Transfer onto a tray lined with paper towels to drain off excess oil. Fry in batches to prevent over crowding. As soon as you can handle the already fried ones, slightly open to make room for the filling. 

Fry the enchiladas: Use the remainder 18 tortillas to make the enchiladas. Place a large pan over medium heat and heat the oil. Dip one tortilla at a time into the red sauce and fully coat it. Transfer over the hot oil and pan fry for a few seconds on each side. Once hot and flexible, transfer on to a dish. Add the queso fresco filling and roll. Add more oil to the pan, and repeat the process with the rest of the enchiladas. Feel free to make more than one at a time. And, make sure the pan always has enough oil, add as much as needed. 

Serve: add Mexican rice or refried beans to the center of the place. Place two tacos and two enchiladas on opposite sides. Fill the crunchy tacos with lettuce, some of the queso fresco filling used for the enchiladas, and salsa. Drizzle Mexican cream over the enchiladas, and sprinkle chopped cilantro. ENJOY!