Potato Taquitos are crispy, golden tortillas rolled up with a flavorful potato filling. These are easy to make, vegetarian-friendly, and perfect for a snack, appetizer, or even a meal. Here’s a simple recipe for homemade potato taquitos:
Ingredients:
For the Potato Filling:
- 4 medium potatoes (Yukon Gold or Russet work well)
- 1 tablespoon olive oil (or butter)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (optional, for a mild kick)
- 1/2 teaspoon paprika (optional, for flavor)
- Salt and pepper, to taste
- 1/2 cup shredded cheese (optional, such as cheddar or Monterey Jack)
- 1 tablespoon fresh cilantro, chopped (optional)
- Lime juice, for a squeeze of freshness (optional)
For the Taquitos:
- 12 small corn tortillas (or flour tortillas if preferred)
- Vegetable oil (for frying)
For Serving:
- Sour cream
- Salsa
- Guacamole
Instructions:
1. Cook the Potatoes:
- Peel and dice the potatoes into small cubes.
- Place the diced potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 10-15 minutes until the potatoes are fork-tender.
- Drain the potatoes and set them aside.
2. Prepare the Potato Filling:
- Heat 1 tablespoon of olive oil (or butter) in a large pan over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft and translucent.
- Add the minced garlic and cook for another 1 minute.
- Add the cooked potatoes to the pan and mash them gently with a potato masher or fork. Stir in the cumin, chili powder, paprika, salt, and pepper to taste.
- If using, fold in the shredded cheese and chopped cilantro. Add a squeeze of lime juice for extra freshness.
- Remove from heat and set aside to cool for a few minutes.
3. Prepare the Taquitos:
- Heat the corn tortillas slightly to make them more pliable: You can do this by warming them in a dry skillet over low heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds.
- Once the tortillas are warm, spoon about 2-3 tablespoons of the potato filling onto the center of each tortilla.
- Roll the tortillas tightly around the filling, securing the ends by tucking them in slightly to prevent the filling from spilling out.
4. Fry the Taquitos:
- In a large frying pan or skillet, heat about 1 inch of vegetable oil over medium heat. The oil should be hot but not smoking (around 350°F/175°C).
- Carefully place the rolled taquitos seam-side down into the hot oil in batches. Fry for 2-3 minutes per side or until golden brown and crispy. Turn them occasionally to ensure even cooking.
- Once crispy, transfer the taquitos to a plate lined with paper towels to drain excess oil.
5. Serve:
- Serve the potato taquitos hot with sour cream, salsa, or guacamole on the side for dipping.
Tips:
- Oven-baked version: If you prefer to bake your taquitos for a healthier alternative, preheat the oven to 425°F (220°C). Place the taquitos on a baking sheet lined with parchment paper, lightly brush them with oil, and bake for 15-20 minutes or until golden and crispy, flipping halfway through.
- Make-ahead: You can prepare the potato filling in advance and store it in the fridge. When ready to make the taquitos, just roll and fry them!
- Variety: You can add other fillings such as black beans, sautéed peppers, or cooked chicken to the potato mixture for a heartier filling.
These Potato Taquitos are perfectly crispy on the outside and creamy on the inside, making them an irresistible treat for any occasion!
