Crispy potato taquitos are undeniably delicious and they are surprisingly easy to make. Anybody can boil potatoes, mash them, and put them inside a tortilla, though. This recipe goes several steps beyond your average potato taquito by layering different flavors. You will taste everything from the liberally seasoned potatoes to the briny pickled onions and zesty salsa. You don’t have to make all of the toppings for the taquitos, but if you want to wake up the dish and have a flavorful party, you should make them.
Most people think of tacos or taquitos and immediately want to put meat, poultry or fish in them. Those are the “standard” proteins that come to mind, but a potato filling is not only budget-friendly and easy, but also surprisingly delicious. In order to enhance the recipe, it is integral that you season your potatoes once you mash them. Speaking of mashing potatoes, your potato choice is completely up to you, but we recommend standard Russet potatoes. They easily absorb the flavor of the different spices, but so do red skin potatoes. Sweet potatoes or yams are also acceptable, but they’ll exhibit a sweeter flavor profile in your taquitos. That may be a nice balance to the subtle kick from the tomatillo salsa.
When it comes time to assemble and fry your taquitos, there are a few important rules to follow. The first rule is that you need to warm up the tortillas for about 20-30 seconds to prevent them from ripping when you roll up the mashed potatoes. The second rule is that need to sew each taquito shut with a toothpick. That will prevent the taquito from opening in the pan and spilling out into the oil. After you finish frying the taquitos you can top them with the pickled onions, salsa, and chipotle crema. We recommend that you make those toppings prior to making the taquitos, so that they are ready once you’re taquitos finish frying
- Prep Time:30m
- Cook Time:30m
- Total Time:1h
- Serves: 6 servings
- Category: Entrees, Vegan, Vegetarian
Ingredients
- 2 Russet potatoes, peeled and cubed
- Avocado oil, for frying
- 2 cloves garlic, minced
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. sea salt
- 12 corn tortillas
- Tomatillo Salsa
- Chipotle Crema
- Pickled Onions
Instructions
- We recommend making the salsa, chipotle cream, and pickled onions before you make the taquitos. You don\'t have to make those items, but they enhance the overall dish.
- Fill a large pot with room temperature water, leaving some room to add the potatoes, and salt it generously. Place it over high heat and allow it to come to a boil.
- Once the water is boiling, carefully add the cubed potatoes to the pot and boil until fork tender (about five to seven minutes)
- Drain the water completely and then add the potatoes back to the pot. Add a teaspoon or so of avocado oil to the potatoes to allow for easier mashing. Add the remaining ingredients to the potatoes and mash until fully incorporated.
- Heat up your tortillas in a skillet or a tortilla warmer in the microwave (about 20-30 seconds to make them pliable).
- Scoop some of the potato filling onto the tortilla and roll it up. Fasten it shut by sewing the tortilla with a toothpick. Rinse and repeat until you finish with all 12 tortillas.
- Add about three to five tablespoons of avocado oil to a frying pan over medium-high heat.
- Once the oil is hot, add some of the taquitos to the pan, but make sure not to overcrowd the pan. Cook for about two to three minutes per side, or until golden brown and crispy on each side. Use tongs to take them out of the oil and place the taquitos on a plate lined with paper towels to help absorb some of the oil. Rinse and repeat with the remaining taquitos.
- Plate your taquitos with the different toppings and enjoy!
