Cook chorizo in a large skillet until cooked through, breaking into small pieces as it cooks. Add the mashed potatoes and black pepper. Cook over low heat for 2 minutes.

Warm the corn tortillas. Portion potato filling onto lower one third of tortilla. Roll up into taco shape.

Heat oil in large pot over medium-high heat until it is about 350°F. Oil should be at least 1-inch deep. Add three to four tacos at a time. Cook for 1 to 2 minutes, turn, and cook an additional 2 minutes or until browned and crispy. Drain on paper towels.

Serve with warmed red and green enchilada sauces, lettuce, red onion, sour cream, and queso fresco cheese.

Tip: Use purchased refrigerated mashed potatoes or leftover mashed potatoes.