Potato & Green Chile Taquitos
August 08, 2018
"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."
- 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
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.
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.
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.
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.
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.
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.
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