Ingredients with Measurements:
- 1 lb potatoes, peeled and diced
- 1 cup requesón (Mexican-style ricotta cheese)
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 12-16 corn tortillas
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or large, heavy-bottomed pot
- Tongs
- Paper towels
Step-by-step instructions:
1. In a large pot of salted water, boil the diced potatoes until they are tender. Drain and mash the potatoes with a fork or potato masher.
2. In a large mixing bowl, combine the mashed potatoes, requesón, cilantro, green onions, cumin, chili powder, salt, and pepper. Mix well.
3. Heat the tortillas in a dry skillet or on a griddle until they are soft and pliable.
4. Spoon about 2 tablespoons of the potato mixture onto each tortilla and roll tightly to form a taquito.
5. Heat the vegetable oil in a deep-fryer or large, heavy-bottomed pot to 375°F.
6. Carefully place the taquitos in the hot oil, seam-side down, using tongs. Fry until golden brown and crispy, about 2-3 minutes per side.
7. Remove the taquitos from the oil with tongs and place them on a paper towel-lined plate to drain excess oil.
8. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Fry the taquitos at 375°F.
Serving size:
- Makes 12-16 taquitos, serving size is 2-3 taquitos per person.
Nutritional information:
- Calories: 220
- Fat: 10g
- Carbohydrates: 27g
- Protein: 6g
Substitutions for ingredients:
- If requesón is not available, you can substitute with regular ricotta cheese.
- You can use flour tortillas instead of corn tortillas if you prefer.
Variations:
- Add cooked and crumbled chorizo to the potato mixture for a meaty twist.
- Top the taquitos with salsa, guacamole, or sour cream for added flavor.
Tips and tricks:
- Make sure the tortillas are heated and pliable before rolling to prevent them from cracking.
- Use a toothpick to secure the taquitos if they are not staying rolled.
- Fry the taquitos in batches to prevent overcrowding in the oil.
Storage instructions:
- Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the taquitos on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the taquitos on a platter with a variety of dipping sauces for guests to choose from.
Garnishes:
- Garnish with chopped cilantro, sliced jalapeños, or crumbled queso fresco.
Pairings:
- Serve with a side of Mexican rice and refried beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the taquitos are not staying rolled, use a toothpick to secure them before frying.
- If the taquitos are not crispy, make sure the oil is hot enough before frying.
Food safety advice:
- Use caution when frying with hot oil to prevent burns.
- Make sure the taquitos are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Taquitos are a popular Mexican street food that originated in the state of Sinaloa.
Flavor profiles:
- These taquitos are savory and slightly spicy, with a creamy filling and crispy exterior.
Serving suggestions:
- Serve as an appetizer or main dish at your next Mexican-themed party.
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Region: Mexican