Potato taquitos

We made two types of taquitos last night – shredded beef and mashed potato. Guess which ones got gobbled up first?

 

Potato.

 

The crisp outside of corn tortilla pairs perfectly with the smooth filling of the mashed potato. Plus, you can pump up the potatoes with whatever flavors your family likes – chopped green chiles, corn, loads of cheese, fresh cilantro… Yes, if you have leftovers in the fridge this is the time to dig through and add in a few to your mashed potatoes before you roll them into the corn tortillas.

 

A few taquito-making tips:

  • Don’t overdo it on the filling or else your taquitos will explode (yes, hot oil and filling all over!) when you fry them
  • Use a cast iron pan, if you have one, to heat the oil and then fry your taquitos – cast iron pans hold in the heat better than other types
  • Frying isn’t the only way to get your taquitos crisp you can also bake them at 375 degrees Fahrenheit on baking sheet coated with cooking spray (they won’t get quite as crisp)
  • Try flour tortillas (called flautas when they’re rolled and fried like this) instead of corn
  • Get your kids involved – they’re usually great at rolling taquitos

 

Recipe

Servings: 15 taquitos

Making taquitos

Ingredients

3 medium-sized potatoes

1 1/2 tbsp. butter

1 tbsp. milk

1 tbsp. fresh chopped cilantro, opt.

1 cup shredded mozzarella cheese

1/4 tsp. cumin, opt.

15 corn tortillas

Oil for frying

 Frying taquitos

Directions

  1. Peel potatoes and cut into bite-sized pieces and add to a pot of salted water.
  2. Place the pot on the oven and bring the water to a boil. Cook potatoes until soft.
  3. Using a hand-held blender, whip together the potatoes, butter, and milk. Add salt and pepper to taste (and cumin, cilantro if you’re using them). Blend until smooth.
  4. Over medium-high heat either on a gas grill top or a skillet, toast the corn tortillas and then immediately put them into a tortilla warmer or wrap them in a clean kitchen towel. This steams the tortillas and softens them so they’re more pliable.
  5. Spread 2 tbsp. potato mixture onto the steamed corn tortillas. Roll up the tortillas starting with one end and working to the other.
  6. Place the rolled tortillas on a plate while you finish preparing the rest. Finish rolling all of the tortillas.
  7. In a heavy-bottomed pan bring about 1/4″ oil to medium-high heat. Place the taquitos 5 at a time in the hot oil with the seam side faced down.
  8. Fry the taquitos until crisp and then flip to the other side – about 3 minutes. Cook on the other side for 3 minutes.
  9. Remove the first set of tortillas and cook the other two batches.
  10. Serve covered with cheese, shredded lettuce, salsa, and chopped tomatoes.

Potato Taquitos on a plate

 

 

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