Ingredients with Measurements:
- 1 large russet potato, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 cup queso pera, crumbled
- 12 corn tortillas
- 1/4 cup vegetable oil
Special equipment needed:
- Baking sheet
- Non-stick skillet
- Tongs
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Toss the diced potato with olive oil, salt, black pepper, cumin, and chili powder on a baking sheet.
3. Roast the potatoes in the oven for 20-25 minutes, or until they are tender and lightly browned.
4. In a non-stick skillet over medium heat, warm the crumbled queso pera until it is melted and bubbly.
5. Add the roasted potatoes to the skillet and stir to combine.
6. Warm the corn tortillas in the microwave for 30 seconds or in a dry skillet over medium heat for 10 seconds on each side.
7. Place a spoonful of the potato and queso pera mixture onto each tortilla and roll tightly.
8. Heat the vegetable oil in a non-stick skillet over medium-high heat.
9. Using tongs, carefully place the taquitos seam-side down in the hot oil.
10. Fry the taquitos for 2-3 minutes on each side, or until they are golden brown and crispy.
11. Remove the taquitos from the skillet and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven: 400°F
Skillet: Medium-high heat
Serving size:
This recipe makes 12 taquitos, serving size is 2 taquitos per person.
Nutritional information:
Calories per serving: 240
Total fat: 14g
Saturated fat: 3g
Cholesterol: 5mg
Sodium: 310mg
Total carbohydrates: 24g
Dietary fiber: 3g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- Queso pera can be substituted with any crumbly cheese such as feta or goat cheese.
- Corn tortillas can be substituted with flour tortillas.
Variations:
- Add diced onions and bell peppers to the potato mixture for added flavor and texture.
- Top the taquitos with salsa, guacamole, or sour cream for added flavor.
Tips and tricks:
- Make sure to roll the taquitos tightly to prevent the filling from falling out during frying.
- Use tongs to carefully flip the taquitos in the hot oil to prevent splatters and burns.
- Serve the taquitos immediately after frying for the best texture and flavor.
Storage instructions:
Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the taquitos, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until they are heated through.
Presentation ideas:
Arrange the taquitos on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve the taquitos with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice and black beans.
Troubleshooting advice:
- If the taquitos are not crispy enough, increase the heat of the oil and fry for an additional minute on each side.
- If the taquitos are falling apart during frying, make sure to roll them tightly and secure the seam with a toothpick.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use a food thermometer to ensure that the internal temperature of the potatoes reaches 165°F before serving.
Food history:
Taquitos are a popular Mexican dish that originated in the state of Sonora. They are typically filled with shredded meat, cheese, or beans and rolled tightly before being fried until crispy.
Flavor profiles:
The queso pera and potato filling in these taquitos is savory and slightly spicy, with a creamy and tangy flavor from the melted cheese.
Serving suggestions:
Serve the taquitos as an appetizer or as a main dish with a side of Mexican rice and black beans.
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Region: Mexican