1Place potatoes, garlic and 1/2 teaspoon salt in medium saucepan. Add enough water to cover. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are fork tender. Drain well.
2Return potatoes to saucepan on low heat. Add remaining 1/2 teaspoon salt, Black Pepper, New Mexico Chili Pepper and Cumin. Mash with potato masher. Stir in queso fresco. Fill tortillas with about 1/4 cup each mashed potato mixture. Fold over to enclose.
3Heat oil in large deep skillet on medium heat. Working in batches, place filled tortillas in skillet and cook 3 to 4 minutes per side until crispy and golden brown. Top with shredded cabbage or lettuce, sour cream, salsa and crumbled Cotija cheese, if desired.