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- Taquitos dorados de papa (crispy potato tacos)
Taquitos dorados de papa (crispy potato tacos)
- Margarita Carrillo Arronte
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Serves 4
Easy
Prep: 30 mins
Cook: 20 mins
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Enjoy these tacos with your favourite fillings, such as broad beans, refried beans, cheese or curd cheese. Make them ahead and simply warm before serving
Gluten free
Vegetarian
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Make these taquitos dorados de papam, then check out our birria tacos, halloumi tacos with pico de gallo, mini sweetcorn tacos and more vegetarian Mexican recipes.
This taquitos recipe comes from Margarita's book The Mexican Vegetarian Cookbook (£39.95, Phaidon).
This is a recipe that Margarita shared as part of her guide to Mexican cuisine. Check it out to learn about the varied cuisine of this vast country, including manzanas bicolor (wine-poached apples) and largartijas.
Ingredients
Nutrition
-
400g potatoes
peeled, cooked and mashed
-
100g cotija or otomi cheese
grated, plus extra crumbled to serve
-
3 spring onions
thinly sliced
-
1 small tin of chipotle chillies in adobo
sauce only
-
12 corn tortillas
-
vegetable oil
for deep-frying
-
sea salt flakes
To serve
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Iceberg lettuce or white cabbage
cut into thin strips
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guacamole
-
soured cream
-
chilli sauce or salsa
Nutrition: per serving
- kcal558
- fat24.4g
- saturates7.2g
- carbs65.3g
- sugars4.3g
- fibre10g
- protein14.2g
- salt1.6g
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Method
-
step 1
In a bowl, mix the mashed potatoes with the grated cheese, spring onions, adobo sauce and salt to taste.
-
step 2
Heat the tortillas on a flat griddle or large frying pan until they soften, then divide the potato mixture between them and roll them up tightly. Arrange with the join facing down or close them with a toothpick.
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step 3
Heat enough oil for deep-frying in a deep fryer or deep, heavy pan to 190C or until a cube of bread browns in 10 seconds. Fry the tacos, in batches, until golden, transferring them to a metal colander when they are done to drain excess oil.
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step 4
Put a layer of lettuce or cabbage on a serving plate, then add the tacos and garnish with guacamole, soured cream and crumbled cheese. Serve with chilli sauce or salsa.
Discover more delicious Mexican recipes
Authors
Margarita Carrillo Arronte
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