Ingredients with Measurements:
- 1 pound queso de mano cheese, grated
- 4 medium potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 16 corn tortillas
- Vegetable oil, for frying
Special equipment needed:
- Deep frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
2. Add the diced potatoes to the skillet and stir to combine. Season with cumin, chili powder, salt, and pepper. Cook until the potatoes are tender, about 10-15 minutes.
3. Once the potatoes are cooked, remove the skillet from the heat and let it cool for a few minutes.
4. In a separate bowl, mix the grated queso de mano cheese with the cooled potato mixture.
5. Preheat the vegetable oil in a deep frying pan over medium-high heat.
6. Warm the corn tortillas in the microwave for 30 seconds or in a dry skillet for 10 seconds on each side.
7. Place a spoonful of the queso de mano and potato mixture in the center of each tortilla and roll tightly to form a taquito.
8. Carefully place the taquitos in the hot oil and fry until golden brown, about 2-3 minutes per side.
9. Use a slotted spoon to remove the taquitos from the oil and place them on a paper towel-lined plate to drain excess oil.
10. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 16 taquitos
Nutritional information:
Calories per serving: 180
Fat: 10g
Carbohydrates: 17g
Protein: 7g
Substitutions for ingredients:
- Queso de mano cheese can be substituted with any other type of cheese that melts well, such as cheddar or Monterey Jack.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Corn tortillas can be substituted with flour tortillas.
Variations:
- Add cooked ground beef or shredded chicken to the queso de mano and potato mixture for a meatier taquito.
- Top the taquitos with salsa, guacamole, or sour cream for added flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the taquitos to ensure they cook evenly and become crispy.
- Use a slotted spoon to remove the taquitos from the oil to prevent them from breaking apart.
- To keep the taquitos warm while frying in batches, place them in a preheated oven at 200°F.
Storage instructions:
Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the taquitos, place them in a preheated 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 lime wedges.
Garnishes:
Chopped cilantro, lime wedges, salsa, guacamole, sour cream
Pairings:
Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
Mexican rice, black beans, corn salad, or a side of fresh fruit.
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 while frying, try using toothpicks to hold them together.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the taquitos from becoming soggy and absorbing too much oil.
- Use caution when handling hot oil to prevent burns.
Food history:
Taquitos, also known as flautas, are a popular Mexican dish that originated in the state of Sinaloa. They are typically made with corn tortillas filled with meat or cheese and fried until crispy.
Flavor profiles:
The combination of the salty and creamy queso de mano cheese with the savory and slightly spicy potato filling creates a delicious and satisfying flavor profile.
Serving suggestions:
Serve the taquitos as an appetizer or main dish for a Mexican-themed dinner party or game day gathering.
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Region: Mexican