I went over to my neighbor Cristina's house and her mom was making these hometown tacos called Tacos Potosinos. She said that had carrots and potatoes in them. I am usually not one to turn down food, but I did think twice about it because of the unusual combination and was I glad that I didn't! They were simple and delicious and the combination works. The best is that you can mix and match any vegetables that your child will eat and throw them on top or in the tacos themselves. They also taste great the next day in case you want to pack some for work and make your co-workers a bit jealous. A big thank you to Cristina and her family for sharing their tacos and their taco recipe!
Line a baking sheet with parchment paper and place the quartered tomatoes on it. Drizzle with Olive Oil then sprinkle generously with salt and pepper. Bake for about 25-30 minutes depending on the size. Remove and set aside.
When tomatoes are cool, place them in a blender with ½ teaspoon salt, 1 Tablespoon Olive Oil and a sprinkle of black pepper.
Bring a pot of salted water to a boil and add carrots and potatoes. Cook for 10 minutes. Drain and set aside.
Crumble the queso fresco with your hands and place it into a bowl with the minced onions. Stir together.
Heat a skillet to medium add some of the tomato sauce. Heat a corn tortilla through until it is pliable and then place on a plate. Scoop about 2 Tablespoons of the Queso mixture in the middle of the tortilla and roll it up and place it in a ceramic baking dish seam side down. Continue until all 8 are finished.
Drizzle with a little tomato sauce (not too much) and heat through for about 5 minutes.
Top with potatoes, carrots, shredded romaine and sour cream. Enjoy!