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.


  • 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

  • Iceberg lettuce or white cabbage, cut into thin strips
  • guacamole
  • soured cream
  • chilli sauce or salsa


  • 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.

  • 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.

  • 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.

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