Potato & Green Chile Taquitos

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.