Truffle Cheese and Potato Tacos

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender 15 to 20 minutes. Drain.

Place 1/2 of the tomatoes 1/2 of the onion and 1/2 of the green chile pepper in a food processor or blender; season with salt and pepper. Blend until smooth.

Heat 1/4 cup oil in a large skillet over medium heat; add potatoes and mash with the back of a wooden spoon or fork. Season potatoes with salt and pepper. Cook and stir until lightly browned about 5 minutes. Stir 1/2 cup blended tomato mixture into potatoes.

Heat 1 tablespoon oil in a separate skillet over medium heat; cook 1 tortilla until softened 1 to 2 minutes. Spoon 1 tablespoon potato mixture onto 1 side of the tortilla cover with truffle-infused cheese and fold taco in half. Fry in the oil until brown and crisp 2 to 3 minutes more. Repeat with remaining oil tortillas potato mixture and cheese.

Mix the remaining tomatoes onion and green chile pepper together in a bowl; add the remaining blended tomato mixture until salsa is well mixed. Serve salsa alongside tacos.