Taquitos de Papa en Salsa Verde
Taquitos de Papa en Salsa Verde
Ingredients
For the Taquitos
- 5 potatoes, peeled and cut
- 1 teaspoon salt, or to taste, for boiling potatoes
- 1/4 cup oil, plus more for frying
- 1/2 white onion, diced, for filling
- 3 garlic cloves, minced, for filling
- 3 roma tomatoes, diced, for filling
- 1/2 teaspoon salt, or to taste, for filling
- 25 corn tortillas
For the Salsa Verde
- 9 tomatillos, husks removed and rinsed
- 2 serrano peppers
- 1 ounce white onion, small piece
- 2 garlic cloves
- 1 avocado
- 1 bunch cilantro, small
- 1/2 teaspoon salt, or to taste
- 1/2 cup water
For Topping
- 1 cup lettuce, shredded
- 1/2 cup Crema Mexicana
- 1/2 cup queso fresco, crumbled
Instructions
- 1
Prepare the Potatoes: Set a large pot to medium heat with enough water to cover the potatoes. Once the water is boiling, add the 5 peeled and cut potatoes. Add 1 teaspoon of salt to the boiling water. Cover the pot and cook until the potatoes are tender, approximately 15 minutes. The potatoes are ready when a fork can easily pierce them. Remove the cooked potatoes from the water and set them aside. Mash the cooked potatoes in a bowl.
â±ïž 20 min
- 2
Make the Salsa Verde: Set a saucepan to medium heat with enough water to cover the tomatillos and peppers. Add the 9 tomatillos, 2 serrano peppers, a small piece of white onion, and 2 garlic cloves to the boiling water. Boil these ingredients until the tomatillos change color, approximately 5 minutes. Carefully transfer the boiled tomatillos, serrano peppers, onion, and garlic cloves into a blender. Add 1 avocado, a small bunch of cilantro, 1/2 teaspoon of salt, and 1/2 cup of water to the blender. Blend all ingredients until a smooth salsa consistency is achieved. Transfer the salsa to a bowl and set aside.
â±ïž 15 min
- 3
Prepare the Potato Filling: Place a pan on medium heat and add 1/4 cup of oil. Add the 1/2 diced white onion and 3 minced garlic cloves to the hot oil. Sauté for about 1 minute until softened and fragrant. Add the 3 diced roma tomatoes to the pan. Cook until the tomatoes release all their juice, approximately 3 minutes. Add the mashed potatoes to the pan with the sautéed vegetables. Mix until all ingredients are well combined. Add 1/2 teaspoon of salt to the potato mixture and mix once more. Continue to cook the filling for about 3 minutes.
â±ïž 10 min
- 4
Assemble the Taquitos: Heat the corn tortillas in the microwave for about 1 minute to make them soft and flexible. Place a spoonful of the potato filling onto each warm tortilla. Roll each tortilla tightly around the filling to form a taquito. This recipe yields about 25 taquitos.
â±ïž 15 min
- 5
Fry the Taquitos: Heat oil in a pan over medium-high heat (about 1/2 inch deep). Once the oil is hot, carefully place the rolled taquitos into the pan. Fry the taquitos for about 3 minutes on each side, or until they are golden brown and crispy. Remove the fried taquitos from the pan and place them in a strainer to drain any excess oil.
â±ïž 20 min
- 6
Serve the Taquitos: On a serving plate, spread a generous amount of the prepared salsa verde as a base. Arrange the fried taquitos on top of the salsa. Top the taquitos with shredded lettuce. Drizzle with Crema Mexicana. Sprinkle with crumbled Queso fresco. Serve immediately and enjoy.
â±ïž 5 min
Kitchen Tools
Nutrition Facts (per serving)
Taquitos de Papa en Salsa Verde
For the Taquitos
- 5 potatoes, peeled and cut
- 1 teaspoon salt, or to taste, for boiling potatoes
- 1/4 cup oil, plus more for frying
- 1/2 white onion, diced, for filling
- 3 garlic cloves, minced, for filling
- 3 roma tomatoes, diced, for filling
- 1/2 teaspoon salt, or to taste, for filling
- 25 corn tortillas
For the Salsa Verde
- 9 tomatillos, husks removed and rinsed
- 2 serrano peppers
- 1 ounce white onion, small piece
- 2 garlic cloves
- 1 avocado
- 1 bunch cilantro, small
- 1/2 teaspoon salt, or to taste
- 1/2 cup water
For Topping
- 1 cup lettuce, shredded
- 1/2 cup Crema Mexicana
- 1/2 cup queso fresco, crumbled
Instructions
- 1
Prepare the Potatoes: Set a large pot to medium heat with enough water to cover the potatoes. Once the water is boiling, add the 5 peeled and cut potatoes. Add 1 teaspoon of salt to the boiling water. Cover the pot and cook until the potatoes are tender, approximately 15 minutes. The potatoes are ready when a fork can easily pierce them. Remove the cooked potatoes from the water and set them aside. Mash the cooked potatoes in a bowl.
â±ïž 20 min - 2
Make the Salsa Verde: Set a saucepan to medium heat with enough water to cover the tomatillos and peppers. Add the 9 tomatillos, 2 serrano peppers, a small piece of white onion, and 2 garlic cloves to the boiling water. Boil these ingredients until the tomatillos change color, approximately 5 minutes. Carefully transfer the boiled tomatillos, serrano peppers, onion, and garlic cloves into a blender. Add 1 avocado, a small bunch of cilantro, 1/2 teaspoon of salt, and 1/2 cup of water to the blender. Blend all ingredients until a smooth salsa consistency is achieved. Transfer the salsa to a bowl and set aside.
â±ïž 15 min - 3
Prepare the Potato Filling: Place a pan on medium heat and add 1/4 cup of oil. Add the 1/2 diced white onion and 3 minced garlic cloves to the hot oil. Sauté for about 1 minute until softened and fragrant. Add the 3 diced roma tomatoes to the pan. Cook until the tomatoes release all their juice, approximately 3 minutes. Add the mashed potatoes to the pan with the sautéed vegetables. Mix until all ingredients are well combined. Add 1/2 teaspoon of salt to the potato mixture and mix once more. Continue to cook the filling for about 3 minutes.
â±ïž 10 min - 4
Assemble the Taquitos: Heat the corn tortillas in the microwave for about 1 minute to make them soft and flexible. Place a spoonful of the potato filling onto each warm tortilla. Roll each tortilla tightly around the filling to form a taquito. This recipe yields about 25 taquitos.
â±ïž 15 min - 5
Fry the Taquitos: Heat oil in a pan over medium-high heat (about 1/2 inch deep). Once the oil is hot, carefully place the rolled taquitos into the pan. Fry the taquitos for about 3 minutes on each side, or until they are golden brown and crispy. Remove the fried taquitos from the pan and place them in a strainer to drain any excess oil.
â±ïž 20 min - 6
Serve the Taquitos: On a serving plate, spread a generous amount of the prepared salsa verde as a base. Arrange the fried taquitos on top of the salsa. Top the taquitos with shredded lettuce. Drizzle with Crema Mexicana. Sprinkle with crumbled Queso fresco. Serve immediately and enjoy.
â±ïž 5 min