Peel and cube the potatoes into roughly 1-inch pieces.

Place the potatoes in a medium pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook 10–15 minutes, or until a fork easily pierces the potatoes.

Drain the potatoes thoroughly and return them to a medium mixing bowl. Mash with a potato masher until mostly smooth with a little texture remaining.

Add the 4 oz shredded Queso Fresco and salt and pepper to taste. Mix until evenly combined.

Divide the potato-cheese mixture into 12 equal portions.

Place a corn tortilla on a work surface, put one portion of the mixture on one half of the tortilla, and fold the empty half over the filling. Press gently to flatten and seal. Repeat for all 12 tortillas.

Pour about 1/3 cup vegetable oil into a large skillet and heat over medium until the oil shimmers (but does not smoke). Work in batches so the skillet is not overcrowded.

Add folded tacos to the hot oil and fry 2–3 minutes per side, or until golden brown and crisp. Flip carefully with a spatula. Remove cooked tacos and let drain briefly on a plate or rack.

Repeat with remaining tacos and serve warm.