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Potato Taquitos
Recipes
Ingredients:
– 3 large Yukon Gold potatoes, peeled
– 1/2 cup Real California Milk whole milk
– 1 teaspoon chicken or vegetable bouillon
– 1 cup vegetable oil
– 12 large corn tortillas, warmed
Toppings:
– Iceberg lettuce, shredded
– Real California Milk Crema Mexicana or Crema Agria
– Real California Milk Queso Fresco, crumbled
– Pico de Gallo or Salsa
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Directions:
Combine potatoes and enough water to cover in a large saucepan over medium heat. Boil for 20 minutes or until fork tender. Drain.
Mash potatoes in the saucepan with a potato masher. Return to low heat, add milk and bouillon and stir until mixture thickens; approximately 5 minutes.
Heat oil in a large skillet over medium heat. While oil heats up, scoop 2 tablespoons potato mixture in each tortilla and roll. Use toothpicks to close if necessary.
Place taquitos 2-3 at a time in hot oil, using metal tongs turn frequently to fry evenly until golden; approximately 2 minutes on each side. Transfer to a paper towel lined plate to absorb excess oil.
To serve: place 2-3 taquitos on a serving plate, top with lettuce, crema, queso fresco and pico de gallo (or salsa).
Makes 12
Preparation time: 15 minutes
Cooking time: 45 minutes
Attribution:
Recipe and image created by Ericka Sanchez /@nibblesnfeasts for the CMAB
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.