Boil the potato in a small pot over high heat.

While the potato is cooking, boil the tomatillos and serrano peppers in another pot over high heat. Once they start to boil, let them cook for exactly one minute, then turn off the heat and let them cool for three minutes. Blend for one minute with salt to taste and set aside. Add more peppers if you like the salsa spicier.

While the potato continues to cook, slice the vegetables.

Once the potato is fully cooked, peel it and mash with 1/4 teaspoon salt and half of the cup of powdered cheese or queso fresco until smooth.

To assemble the taquitos, heat the tortillas in the microwave for one minute or until they are soft enough to roll. Place some potato filling on each tortilla, roll them up, and secure with a wooden toothpick to keep them from unrolling while frying.

Fry the taquitos in the vegetable oil. Once all the taquitos are fried, drain the excess oil and remove the toothpicks. Then, arrange them and add the remaining ingredients.

Garnish with cabbage, onion slices, tomato slices, sour cream, and the remaining powdered cheese or queso fresco.