Ingredients needed
3 russet potatoes
Store bought corn tortillas ( I use white)
Mexican cream (I used crema tropical)
Queso fresco
Cabbage
Water for boiling
White Half an onion or a small whole onion
1-2 Roma tomatoes
Cumino
Onion powder
Garlic powder
Whole milk
Salt
Pepper
Vegetable oil
Toothpicks
(Whatever ingredients u use to make ur salsa)
Directions
Peel, clean, and cut ur potatoes into big squares. Then boil these in water til they are soft(took me 15-20 min). While they are boiling cut ur veggies and boil ur salsa. I cut my cabbage so that it is shredded, slice my onion, and slice my tomatoe. When the potatoes are done boiling take them out and drain them. Then smush them like mashed potatoes. Add about 1/4-1/2 a teaspoon of cumino, onion powder, and garlic powder. Salt and pepper to taste. I also add about 1/4 cup of the queso fresco to my mashed potatoes and about 2 tbsp of whole milk to it. Then mix and squish all ingredients together. Once u are done with mashed potatoes heat a pan on med heat with enough oil to cover about 1/4-1/2 of ur taquitos while they fry. This all varies depending on the pan u use so there is no measurement. U will also have to keep adding more oil ever so often. While oil is heating warm up some tortillas on a microwave safe plate in the microwave for about 15-30 seconds (just enough to make them warm and bendable). Once they are out start adding potatoe to 1/3 of ur tortilla. Once u are done roll them up and hold them together with toothpicks. Fry them for about 2-3 minutes on each side. They should be a golden color on each side. Remove the toothpicks once u take them out of the oil. Place them on a plate with napkins to drain the extra oil out. When u are ready to plate place however many u want on ur plate, then add cabbage, then the onions and tomatoes, crema, cheese, and salsa. And viola. 🙂
