Potato Taquitos | Tacos Dorados de Papa
Potato Taquitos Recipe video – scroll down for recipe
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If potato taquitos sound like a weird thing to eat, I assure you they’re perfectly normal. Creamy mashed potatoes, a little butter, some onion, some seasoning, rolled up in corn tortillas and fried. Called tacos dorados de papa, or sometimes flautas de papa, they are very popular in Mexico. I added some bacon bits to mine but you can omit them for a more traditional taquito. Or use corn kernels instead for some little sweet niblets.
Serve these with this excellent creamy jalapeño salsa for dipping, or top a big plate of taquitos with shredded lettuce, crumbled queso fresco, diced tomatoes and Mexican crema for a beautiful and tasty main dish.
Potato taquitos recipe – printablePrint
Potato Taquitos – Tacos Dorados de Papa
- Cook Time: 20 mins
- Total Time: 20 minutes
- Yield: 8 1x
- 1 pound red potatoes
- 1/2 cup cooked bacon bits or corn kernels
- 1/4 cup small-diced onion
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 8 corn tortillas
- oil for frying (about 1 cup)
- Green salsa
- Halve potatoes and put into a pot with enough water to cover. Bring to boil over high and boil for about 8-10 minutes or until soft. Drain.
- Mash potatoes, skin and all, with remaining ingredients (except tortillas and oil).
- Soften tortillas. I wrap a stack with a damp paper towel and mirowave for a minute, then flip and micro another 30 seconds or so until soft and steamy. If you don’t like microwaves, you can soften them individually on a lightly oiled griddle for a few seconds on each side.
- Roll about 1/2 cup of the filling into each tortilla. Seal with a toothpick if need be. Lay all rolled taquitos on a plate, seam-side down.
- Heat 1/2 inch of oil over medium-high until shimmering. Fry taquitos for a minute on each side to get them golden and crispy. Drain and serve with condiments.