Potato & Green Chile Taquitos

5
Servings
45m
Prep Time
65m
Cook Time
1h 50m
Ready In


"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 recipe yields 5 servings
OK

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 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 & Variations


  • 20 toothpicks
  • Thermometer to check frying temperature

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