Peel and cube the potatoes, then boil in salted water for 15-20 minutes until fork-tender.

Mash the drained potatoes with butter, Mexican crema, ancho chili powder, garlic powder, cumin, salt, and pepper until smooth.

Heat vegetable oil in a skillet until shimmering, then test with a piece of tortilla.

Carefully fry each tortilla for 10-15 seconds on each side until pliable and slightly golden; drain on paper towels.

Fill each softened tortilla with a generous amount of potato filling, fold, and secure without breaking.

Garnish with pico de gallo, cheese, radish, chili flakes, and drizzle with adobo sauce, then serve immediately.