Potato Taquitos (Tacos Dorados de Papa)
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!
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!