Potato Taquitos – Tacos Dorados de Papa

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4.9 from 10 reviews


  • 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


  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.

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