Potato & Green Chile Taquitos
Recipe: #30107
August 08, 2018
Categories: Snacks, Appetizers, Peppers, Potatoes, Mexican, Cinco de Mayo, Potluck Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Hot Appetizers, more
"Makes 20 taquitos. This is a traditional Mexican recipe which you will find makes a great light meal or tasty appetizers at a party. These can be made up to one month ahead. Freeze solid on a wire rack and place in a ziptop bag. Reheat on a wire rack within a baking sheet for 20 minutes at 350F. Flip after 10 minutes."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (424.6 g)
- Calories 467.8
- Total Fat - 6.9 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 387.7 mg
- Total Carbohydrate - 92 g
- Dietary Fiber - 6.5 g
- Sugars - 4.4 g
- Protein - 10 g
- Calcium - 50.1 mg
- Iron - 4.5 mg
- Vitamin C - 109.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a large pot, place potatoes and enough cold water to cover them plus two fingers worth in addition. Bring to a boil and then lower heat to medium. Simmer until potatoes are done (35-40 minutes) when pierced.
Step 2
Drain potatoes and allow to cool about 30 minutes. Peel potatoes and add to a mixing bowl. Mash potatoes until smooth. Add drained green peppers and mix well.
Step 3
In a skillet, heat the oil and saute the mushrooms about 6-7 minutes. The mushrooms should be golden brown. Add mushroom mixture to potato mixture along with salt and black pepper. Fold mixtures together until well blended.
Step 4
Heat each tortilla over an open flame until warm and pliable or in a hot skillet for 5-10 seconds. Add to a kitchen towel to keep warm. Do only a few at a time.
Step 5
Using a tablespoon, heap two spoonfuls of potato and mushroom mixture on one end of a tortilla. Spread slightly with spoon. Starting at filling end of tortilla, roll into a tight cylinder and then secure taquito with a toothpick across seam. Place rolled cylinders seam side down on a plate and cover with plastic wrap and a kitchen towel to keep from drying out.
Step 6
In a dutch oven, heat 1 inch of oil over high heat until temperature is 350F on a thermometer. Working in several batches, fry taquitos seam side down in the oil for 2 minutes. Turn over and remove toothpicks. Fry 2 more minutes until golden brown.
Step 7
Remove taquitos from frying oil and place on wire rack (placed in a baking sheet to catch the grease draining off). Allow to cool slightly. Serve with various salsas and hot cooked rice.
Tips
- 20 toothpicks
- Thermometer to check frying temperature
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting potatoes, choose ones that are firm and have no blemishes or soft spots.
- If using canned green chiles, make sure to drain them before adding to the potato mixture.
- Substitute sweet potatoes for regular potatoes - Sweet potatoes are a great source of fiber, vitamins, and minerals, and can provide a more nutrient-dense alternative to regular potatoes. The sweetness of the sweet potatoes will also add a unique flavor to the taquitos.
- Substitute olive oil for vegetable oil - Olive oil is a healthy fat and provides beneficial antioxidants and anti-inflammatory properties. It is also a heart-healthy alternative to vegetable oil.
Vegetarian Version Replace the mushrooms with 1/2 cup of diced onion and 1/2 cup of diced bell pepper. Omit the oil when sautéing the vegetables, and instead use vegetable broth or water to prevent sticking. Fry the taquitos in a non-stick skillet using a small amount of vegetable broth or water instead of oil.
Mexican Street Corn Salad - This Mexican-inspired side dish is the perfect accompaniment to the Potato & Green Chile Taquitos. It's made with sweet corn, creamy mayonnaise, and flavorful spices like cumin and chili powder. It's a delicious way to add a bit of crunch and flavor to the taquitos.
Chunky Guacamole: This classic Mexican side dish is a great complement to the Potato & Green Chile Taquitos. It's made with ripe avocados, diced tomatoes, onion, garlic, and cilantro, and seasoned with lime juice and salt. The creamy guacamole adds a tangy and flavorful contrast to the crunchy taquitos.
FAQ
Q: What is the best way to reheat the taquitos?
A: Reheat the taquitos on a wire rack within a baking sheet for 20 minutes at 350F. Flip after 10 minutes.
Q: How long do taquitos last in the fridge?
A: Taquitos can last up to 4 days if stored in an airtight container in the refrigerator.
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Fun facts:
The potato is native to the Andes Mountains in Peru and was first brought to Europe by Spanish conquistadors in the 16th century.
The dish of taquitos is believed to have been invented by Mexican restaurateur Juan Mendez in the 1950s. He sold them in his restaurant El Toreo de la Condesa in Mexico City.