Ingredients with Measurements:
- 1 cup of Queso Cabanillas cheese, grated
- 2 medium-sized potatoes, peeled and diced
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 12 corn tortillas
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or a large pot for frying
- Paper towels
Step-by-step instructions:
1. In a large skillet, heat up some oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent.
2. Add the diced potatoes and season with cumin, chili powder, salt, and pepper. Cook until the potatoes are tender, stirring occasionally.
3. Once the potatoes are cooked, remove the skillet from the heat and let it cool down for a few minutes.
4. Preheat the deep fryer or a large pot with vegetable oil to 375°F.
5. To assemble the taquitos, place a spoonful of the potato mixture in the center of each tortilla. Sprinkle some grated Queso Cabanillas cheese on top of the potato mixture.
6. Roll up the tortilla tightly and secure it with a toothpick.
7. Carefully place the taquitos in the hot oil and fry until golden brown, about 2-3 minutes per side.
8. Once the taquitos are cooked, remove them from the oil and place them on a paper towel-lined plate to drain the excess oil.
9. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe makes 12 taquitos.
Nutritional information:
Calories per serving: 130
Fat: 6g
Carbohydrates: 16g
Protein: 3g
Sodium: 170mg
Sugar: 1g
Substitutions for ingredients:
- You can use any type of cheese that melts well instead of Queso Cabanillas cheese.
- If you don't have corn tortillas, you can use flour tortillas instead.
- You can add some diced bell peppers or jalapeños to the potato mixture for some extra flavor and heat.
Variations:
- You can add some cooked and shredded chicken or beef to the potato mixture for some extra protein.
- You can make a vegetarian version of this recipe by omitting the meat and adding some black beans or refried beans to the potato mixture.
Tips and tricks:
- Make sure the oil is hot enough before frying the taquitos to ensure they cook evenly and don't absorb too much oil.
- Don't overfill the tortillas with the potato mixture, or they may burst open during frying.
- If you're not a fan of toothpicks, you can use a small amount of flour and water mixture to seal the taquitos shut.
Storage instructions:
- You can store any leftover taquitos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the taquitos, preheat the oven to 350°F and bake them for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the taquitos on a platter with some fresh cilantro and lime wedges for garnish.
Garnishes:
- Fresh cilantro
- Lime wedges
- Salsa
- Guacamole
- Sour cream
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
- Black bean salad
Suggested side dishes:
- Mexican street corn
- Cucumber and tomato salad
- Grilled zucchini
Troubleshooting advice:
- If the taquitos burst open during frying, try sealing them with a flour and water mixture before frying them again.
Food safety advice:
- Make sure the potatoes are cooked all the way through before assembling the taquitos.
- Use caution when frying the taquitos to avoid any oil splatters.
Food history:
- Taquitos are a traditional Mexican dish that originated in the state of Sonora.
Flavor profiles:
- The Queso Cabanillas cheese adds a creamy and slightly tangy flavor to the taquitos, while the potatoes provide a hearty and savory element. The cumin and chili powder add some warmth and spice to the dish.
Serving suggestions:
- These taquitos make a great appetizer or snack, but you can also serve them as a main course with some side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican