Authentic home cooking from Mexico, with US measurements. 
Crispy Potato Taquitos
Crispy Potato Taquitos
Open in Cookpad AppSteps
- 1
Wash the potatoes and boil them in plenty of water.
- 2
Once cooked, drain the water. When the potatoes are cool, peel and mash them, mixing in the milk and cheese.
- 3
Wrap about 8 tortillas in a cloth or paper towel and heat them in the microwave for about 2 minutes. Fill each tortilla with the potato mixture and fold to form taquitos. Repeat until you have as many as you need. Set aside.
- 4
To make the salsa: In 1 cup (about 240 ml) of water, boil the chiles and garlic cloves.
- 5
Transfer them to a blender with the oregano and salt, and blend until smooth.
- 6
In the remaining 1 cup (about 240 ml) of water, boil the chopped tomatoes.
- 7
Once cooked, add them to the blender and pulse briefly. Pour the salsa into a bowl for serving.
- 8
In a large skillet, heat about 2 cups (about 480 ml) of oil and fry the taquitos until golden and crispy. Remove and drain on paper towels.
- 9
Serve the taquitos topped with shredded cabbage, grated cheese, and salsa. Add hot sauce if desired.
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