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Southwestern Potato Taquitos

Serve as a tasty appetizer for your next South of the Border inspired meal!

Prep Time

45 Minutes

Cook Time

10 Minutes




6 ripe Roma tomatoes
2 chipotle chiles en adobo (from a 7-oz. can)
¼ cup onion
2-3 tsp Tulkoff Chopped Garlic in Water
¼ tsp ground cumin
¼ tsp white pepper
salt, to taste
3 Tbsp vegetable oil

3 Idaho potatoes
4 cups water for boiling potatoes
1 tsp chopped jalapeno
1 egg, beaten
½ cup grated queso cotija (may substitute Parmesan)
2 tsp salt
24 corn tortillas
2 cups corn oil

8 bamboo skewers


In a blender, puree tomatoes, chipotle chiles, onion, garlic, cumin and pepper. Blend until liquefied. In a deep sauté pan, heat 3 Tbsp vegetable oil over medium to low heat. Pour liquefied tomato mixture into oil, being careful to avoid splatter. Cook, stirring constantly, until color becomes a deep red and oil is incorporated.

Peel potatoes and place them in a large stockpot with water to boil. Boil for about 20 minutes, or until a fork can easily pierce the flesh. Remove from water. Place potatoes in food processor and pulse to mash. Set aside in a large mixing bowl and allow to cool completely.

Once mashed potatoes are cool, add jalapeno, egg, queso cotija and salt to taste. Set aside and prepare to roll taquitos prior to frying.

If tortillas are stiff, gently warm them on a griddle or between two paper towels in microwave for 20 seconds on high.

One tortilla at a time, place filling in a line down the center in this order: 3 tsp potato and 1 Tbsp chicken. Roll tortilla tightly around these fillings and secure with a skewer.

In a deep sauté pan, preheat the oil for deep-frying. Deep fry the taquitos until tortillas are crisp and golden. Place taquitos on a paper towel to drain excess oil from taquitos.

Serve with salsa, guacamole or Tulkoff Chipotle Chili Aioli for dipping!