Empty My Fridge
How to Make Potato Taquitos | Hilah Cooking
Ingredients
- Potato1 lb
- Bacon bit · cooked½ cups
- Onion · diced¼ cups
- Butter1 tbsp
- Salt1 tsp
- Pepper½ tsp
- Oregano · dried½ tsp
- Corn tortilla8
- Oil for frying
- Salsa
Instructions
- Halve the potatoes, put them in a pot with enough water to cover, and boil over high heat for 8 to 10 minutes, until soft. Drain.
- Mash the potatoes, skin included, with the remaining filling ingredients (not the tortillas or oil).
- Soften the tortillas: wrap a stack in a damp paper towel and microwave for 1 minute, flip, then microwave about 30 more seconds until soft and steamy. Alternatively, soften each one on a lightly oiled griddle for a few seconds per side.
- Roll about 1/2 cup of filling into each tortilla. Secure with a toothpick if needed. Place the rolled taquitos seam-side down on a plate.
- Heat 1/2 inch of oil over medium-high until shimmering. Fry the taquitos about 1 minute per side until golden and crispy. Drain and serve with condiments.
Summarized from Hilah Cooking's video. Watch it for the details.
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OnionPotatoTortillaCorn tortillaSalsaBacon bit
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