Peel and dice the potatoes. Cook them in boiling water for five minutes and drain. if you like them more firm, add a Tbsp of vinager to the water while they are cooking

toast the chilies and take out the veins and seeds. put them in boiling water with half the onion and the garlic. cook them for about 15 minutes. I'd you don't like spicy food, do not add the arbol chilies

blend the chilies with onion and garlic, add the cumin, cloves, peppers and salt and the water where you cooked them, enough water to make a slightly tick sauce. Reserve

Heat oil in a skillet and fry the potatoes. Add 4 Tbsp of the sauce and salt according to your taste. Mix well and reserve

Heat 1 Tbsp of oil in a skillet. Dip one tortilla in the sauce and transfer it to the hot oil, frying both sides.

Add 1 tsp of diced onion and cheese according to your taste to each tortilla while it's still on the skillet, fold it in half and then, roll it

Serve 3 or 4 on each plate, topping with potatoes and grated cheese

You can add lettuce and pickled jalapenos to the toppings