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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 – printable

potato taquitos

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Potato Taquitos – Tacos Dorados de Papa

  • Author: Hilah Johnson
  • Cook Time: 20 mins
  • Total Time: 20 mins
  • Yield: 8 1x
Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. Mash potatoes, skin and all, with remaining ingredients (except tortillas and oil).
  3. 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.
  4. 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.
  5. 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.

16 Comments

  1. Erik on June 23, 2016 at 2:40 pm

    well i’m doing bacon and fkn corn. cuz they both sound great. and i eat bacon.

    • Hilah on June 25, 2016 at 8:05 pm

      Ooh yes. Both!

  2. FoodJunkie on June 23, 2016 at 4:07 pm

    Well those sound easy and delicious. The corn tortillas are a little tricky find way up here in the Maritimes so I may have to break down and try making them. If these are going full on baked potato it seems like a little cheese in the mix would not be out of place. 🙂

    • Hilah on June 25, 2016 at 8:05 pm

      Cheese is a great choice! 🙂

    • Gigi on August 25, 2016 at 6:19 pm

      Hi FoodJunkie, since corn tortillas don’t have to be refrigerated, I bet you can order them online, too. Of course, I’m sure homemade would be the best!

  3. Olaf on June 27, 2016 at 11:02 am

    Yum! I replaced the bacon with fried smoked tofu cubes, added the corn too and also threw in some black beans. Super tasty and indeed easy to make. Thanks!
    My corn tortillas broke apart a bit while frying but that didn’t diminish the taste. I had just freshly done them from corn tortilla flower but should perhaps have tried to moisten them as you suggest as well. As we still have some of the mash left, i’ll try again tomorrow 🙂

    • Hilah on August 7, 2016 at 10:45 am

      Smoked tofu is a fantastic idea, Olaf! Thanks for sharing 🙂

  4. Liz on July 6, 2016 at 10:02 am

    I’m making my own damn version of the horrible-yet-delicious breakfast taquito now! Just adding some scrambled egg & crumbled sausage to your recipe, then BAM! Super junkfood extravangza 🙂

    • Hilah on July 6, 2016 at 10:04 am

      Holy moly! Let me know how that turns out, Liz!

  5. Maryjane on December 13, 2016 at 9:36 pm

    I used red corn tortillas because i am diabetic, and they have less carbs. I am sure the red dye isn’t healthy. I made them with garlic, sour cream, real butter, almond milk, black pepper and sea salt.I heated the tortillas in my microwave, the mashed potatoes were made the day before and brought to room temperature. So much easier to handle. Rolled them placed them seam side down while i finished rolling them all. Placed them in med hot oil seam down and cooked til crisp but not brown.

    • Hilah on December 14, 2016 at 7:35 am

      Thank you for sharing, Maryjane! I’m glad you enjoyed the taquitos!

    • Andrew on March 30, 2019 at 10:22 am

      I woke up with a craving for these breakfast taquitos and you helped me make it, now im gonna keep watching your videos and eat my taquitos

  6. Zoe on December 22, 2016 at 2:20 pm

    These turned out perfect! Next time I might add grated cheese to the filling or perhaps top them with Mexican cheese crumbles and sliced avacados for a change. Thank you for sharing this recipe!

    • Hilah on December 22, 2016 at 2:29 pm

      Yay! Thanks for writing, Zoe!

  7. Ana Mmmm on August 18, 2017 at 4:44 pm

    Thank you for sharing!!
    Gracias por compartir!!

    • Hilah on August 20, 2017 at 11:07 am

      Enjoy!

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