Last Updated on June 12, 2023 by Catrina
Crispy potato taquitos (tacos dorados de papa) are the perfect appetizer, snack, or even main meal. Golden and crunchy on the outside and soft on the inside, these potato taquitos are sure to please everyone!
What is a “taquito”?
Taquitos (pronounced tah-KEY-toes) literally means “little taco” in Spanish. In the US, this name typically refers to a filled corn tortilla, rolled into a log and fried. Here in Mexico, this dish is more commonly referred to as “tacos dorados” or “golden tacos”, referring to how these tacos are fried until golden.
These tacos can be filled with just about anything. Shredded chicken, shredded beef, mashed beans, cheese, or picadillo. Here, I am bringing you a simple potato version that will please vegans and meat lovers alike.
The difference between taquitos and flautas
You may have wondered what the difference is between taquitos and flautas (pronounced FLAUW-tahs). They are both made out of tortillas that have been filled and then fried. Really, the difference is in the size and, in some cases, the type of tortilla used.
When I lived in Arizona, taquitos nearly always referred to a small corn tortilla that was filled, rolled, and then fried. Taquitos are small, due to the smaller tortilla used to make them.
Flautas, the Spanish word for flute, use a larger tortilla so that the shape is longer and resembles the musical instrument of the same name. In Arizona, where I am from, flautas are made with flour tortillas, which are more common in the northern part of Mexico.
Here in central Mexico, flour tortillas aren’t commonly used. So flautas are made with large corn tortillas to achieve a longer flute-like shape.
How to make potato taquitos
To make potato taquitos easy, I have a few tips and tricks to help you below.
The filling
There really isn’t much to making potato taquitos. Really, the trick is in making sure that the filling is the right texture (not too soft or too hard) and that the potatoes are seasoned with a bit of salt.
I boil chunks of peeled potatoes until they are fork-tender and then drain the water and mash them by hand. You don’t need to add any liquid. You want the texture to be spreadable, but not too thin. A thin filling will leak out of your rolled tortillas and leave you a huge mess in your frying pan!
Likewise, you don’t want the potatoes so hard that they can’t be mashed by hand. There should be some texture to the filling, but not any large chunks.
I salt my cooking water a bit and then taste the filling to add any extra salt as needed.
Some people in Mexico add shredded cheese to their potato taquitos. And you can too if you like! I prefer to leave mine vegan.
The tortilla
The trick to rolling any tortilla with filling is to make sure that your tortillas are soft and pliable. To do this, I like to warm my tortillas up in a dry skillet for about 30-35 seconds, flipping halfway. To keep the tortillas warm, place them inside a folded clean kitchen towel or cloth napkin.
I usually heat 2 or 3 tortillas and then roll them into tacos, working in batches. This helps me to ensure that the tortillas don’t cool off while I heat all of them up. Definitely wait to start heating the tortillas until the filling is ready!
My favorite tortillas that I get here in Mexico are about 6 inches in diameter. So, that is the size that I use here for this recipe. If you are using a smaller or bigger tortilla, you will need to adjust the amount of filling per taco accordingly and your yield will be slightly more or less than the 16 I usually get.
I should note that my tacos turn out to be kinda fat. If you want a thinner taco, just use a bit less filling and make more tacos!
And one more tip…if you notice that your warm tortilla starts to tear or break when you roll it, try scraping the filling out and rolling it with the torn side on the inside.
The toppings
Depending on what you like or where you are in Mexico, potato taquitos can be topped with just about anything.
Traditional toppings here in central Mexico include Mexican cream (substitute sour cream if you like), shredded cheese, and of course, salsa. I love a fresh green salsa with these tacos. But I think a chile pasilla salsa would also be delicious. Feel free to use whatever salsa you like!
As for vegetables, I think these tacos are amazing with some shredded lettuce and sliced onion. You could also top them with some sliced radishes, tomatoes, or avocado too!
When to eat potato taquitos
So, I mentioned in the intro that you could use these taquitos as an appetizer or quick snack. Wouldn’t these be perfect after school or as an appetizer while watching the game? Here in central Mexico, taquitos are often served alongside pozole or as part of a taquiza.
But, you can also use these to make a main meal. My kids LOVE these taquitos. So when I need something relatively quick and that pleases everyone, we make these for dinner. Accompany with Mexican red rice and beans for a complete meal.
I hope you enjoy these crispy, golden taquitos just as much as our family!
Happy cooking!
Potato Taquitos (Tacos Dorados de Papa)
Ingredients
- 2 large white potatoes, peeled and cut into 1-inch chunks ~1 lb or 500g
- Salt to taste
- 16 6-inch corn tortillas
- 1/2 cup canola oil Enough to fill a skillet about 1/8 inch depth of oil
Instructions
- Place potatoes in a pot and cover with water. Add salt. Heat water to boiling and continue to simmer potatoes covered until easily pierced with a fork, about 15 minutes.2 large white potatoes, peeled and cut into 1-inch chunks
- Drain water from the pot and mash potatoes with a hand masher or fork until you have a thick puree and no large chunks of potato remain. Add salt to taste.Salt to taste
- Heat tortillas, one at a time, in a non-stick skillet over medium-high heat for about 35 seconds total, flipping halfway, or until the tortillas are soft and pliable. Keep the tortillas warm by placing them in a folded clean kitchen towel or napkin.16 6-inch corn tortillas
- Using about 1/8 cup of the filling per tortilla, place the filling on the bottom third of the tortilla and roll into a tight log. Repeat until no filling remains.
- Heat oil in a skillet over medium-high heat until shimmering. Working in batches, place tacos seam side down in hot oil, and fry for about 2-3 minutes total, or until the tortillas are crisp and golden. Turn occasionally to unsure tacos are evenly fried. If needed, you could use a toothpick to skewer 2-3 tacos together or to fasten them closed. This can help keep the tacos from unrolling in the pan.1/2 cup canola oil
- Once tacos are fried, place them on a papertowel-lined plate to absorb any excess oil.
- Top with your favorite toppings, like salsa, sour cream, shredded cheese, shredded lettuce, sliced tomatoes, or sliced onions. Enjoy!
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