Potato Taquitos


Back in January I volunteered to spear head the “food booth” at the boys winter carnival. Along with the help of some family members I roped into it we made all sorts of yummy carnival fare for the assembled masses. The only element that we didn’t make ourselves came from the pre-school caretakers, a sweet older couple who’ve been with the school for years. Their contribution to our food booth were these potato taquitos that literally had our carnival goers lined up in droves… they were SO good that I had to try and make them myself. While they’ll never be as good as Isabels, these turned out really great and would be an awesome appetizer for your next fiesta, especially if you’ve got vegetarians in the mix.

Potato Peeler

First you’ll need to peel some potatoes and for this, I used my trusty helper. To get the rest of the recipe, see below…

What You’ll Need

3 Large Potatoes – Peeled, diced and boiled

Corn Tortillas

Vegetable Oil – for frying

3 Tbls of Mayo

1/2 Cup of Mozzarella Cheese

1/2 Small Can of Diced Green Chilies – mild

Salt to Taste

Garnish – Pico De Gallo, Hot Sauce and Sour Cream, and Parmesan Cheese


Mashed Potatoes

Peel and dice your potatoes… they only need to be small enough to boil quickly. Fill a pot with water and add potatoes, boil until they are tender. Drain and place in a large bowl. Using a pastry cutter or a large fork mash them up. You don’t want them to be mushy, just mashed so they’ve still got some lumps. Add mayo, cheese, chilies and salt to taste and mix up.


Fill Me Up

Next add a little oil to a sauté pan on medium heat. Cook each of your tortillas (a minute or so on each side) until the tortilla is pliable and can be easily rolled without breaking. Next place a small scoop of potato mixture to the center of your tortilla and roll up into a taquito.


Spanish Fry

Next add oil to the bottom of a large pot, you should have enough so the oil comes up an inch above the bottom of the pot. Heat oil over medium hight heat and bring to a slow boil. Add taquitos (I made mine two at a time) and cook for a couple of minutes on each side until tortilla is crispy.


Soaking It Up

Place a paper towel on a plate and add cooked taquitos so absorb some of the excess oil.


Looking Good

Sprinkle just-cooked taquitos with parmesan cheese.


A Little Dip

I topped my taquitos with a little red sauce mixed with sour cream and some Pico Del Gallo and served immediately. If you’re putting these on a tray or a platter for guests to pick on I would put both salsas on the side so your taquitos stay crispy.


Ready to Eat