Ingredients with Measurements:
- 1 pound of potatoes, peeled and diced
- 1 cup of queso paipa cheese, shredded
- 1/2 cup of green onions, chopped
- 1/4 cup of cilantro, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1/2 teaspoon of salt
- 12 corn tortillas
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Paper towels
Step-by-step instructions:
1. In a large pot, boil the diced potatoes until they are soft and tender. Drain and mash them in a bowl.
2. Add the shredded queso paipa cheese, chopped green onions, chopped cilantro, olive oil, cumin, and salt to the mashed potatoes. Mix well.
3. Heat the tortillas in the microwave for 30 seconds to make them more pliable.
4. Place a spoonful of the potato and cheese mixture in the center of each tortilla.
5. Roll the tortilla tightly around the filling to form a taquito. Use a toothpick to secure the taquito if needed.
6. Heat the vegetable oil in a deep fryer or large pot over medium-high heat.
7. Fry the taquitos in the hot oil until they are golden brown and crispy. Remove them from the oil with a slotted spoon and place them on a paper towel to drain excess oil.
8. Serve the taquitos hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 12 taquitos
Nutritional information:
Calories per serving: 170
Total fat: 8g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 220mg
Total carbohydrates: 21g
Dietary fiber: 2g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- Queso paipa cheese can be substituted with any other type of shredded cheese.
- Green onions can be substituted with diced white onions.
- Cilantro can be substituted with parsley or omitted altogether.
Variations:
- Add cooked and crumbled chorizo to the potato and cheese mixture for a meaty twist.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Top the taquitos with sour cream, guacamole, or salsa for added flavor.
Tips and tricks:
- Make sure the tortillas are heated before rolling to prevent them from cracking.
- Use toothpicks to secure the taquitos if they are not staying closed.
- Fry the taquitos in small batches to prevent overcrowding in the fryer.
Storage instructions:
Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the taquitos in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the taquitos on a platter and garnish with chopped cilantro and sliced jalapeños.
Garnishes:
Chopped cilantro, sliced jalapeños, sour cream, guacamole, salsa
Pairings:
Serve the taquitos with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, corn salad, black bean salad
Troubleshooting advice:
- If the taquitos are not staying closed, use toothpicks to secure them.
- If the taquitos are not crispy, make sure the oil is hot enough before frying.
Food safety advice:
- Make sure the potatoes are fully cooked before mashing them.
- Use caution when frying in hot oil to prevent burns.
Food history:
Taquitos are a traditional Mexican dish that originated in the state of Sonora. They are typically made with shredded meat and rolled in a corn tortilla before being fried.
Flavor profiles:
The queso paipa and potato taquitos are savory and cheesy with a hint of spice from the cumin.
Serving suggestions:
Serve the taquitos as an appetizer or a main course with your favorite dipping sauce.
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Region: Mexican