I have always loved cooking and baking. There is no better feeling, to me, than cooking for someone and seeing them truly enjoy their meal. It’s the thing I do to cheer someone up, say thank you or let them know I’m thinking of them. It’s my therapy and it’s something I absolutely love doing.
But as much as I love cooking and baking, I am no recipe creator. I do not come up with my own recipes, although I wish I could. But every now and then, I come up with a great dinner idea. And this is one of my hubby’s favorites: Potato Taquitos. They are delicious and relatively easy to make which makes them great for a week night meal. I will try to recreate my recipe below but in the mean time, here’s a picture of a recent batch of taquitos.
Since my hubby love these, I usually make enough potatoes to make taquitos for a few dinners or about 20 taquitos. Feel free to adjust the ingredients below for the number of taquitos you are making.
Potato Filling
- 8 regular sized Yukon Gold potatoes (you can use any potato but I use Yukons because they have a natural, buttery flavor)
- Veggie Stock
- Cumin
- Coriander
- Salt
- Pepper
- Corn tortillas
- Veggie oil
- Toppings (fresh pico de gallo salsa, vegan sour cream, guacamole, chimichurri or whatever you want!)
Fill large pot with water.
Scrub, rinse and peel the potatoes. Cut potatoes into quarters and add quartered potatoes to pot. Place pot on the stove over medium high heat and boil potatoes until they are fork tender, about 15 minutes or so.
Once potatoes are tender, remove from heat. Drain potatoes in a colander and add potatoes back to the pot. Add a few splashes of veggie stock and mash potatoes with a potato masher. You want the potatoes to have the consistency of mashed potatoes. Add veggie stock a couple of splashes at a time until you get the desired consistency. Add cumin, coriander, salt and pepper to taste. Start with about 1/2 tsp of cumin, coriander and 1/4 tsp of salt and pepper and adjust to taste.
Warm up your tortillas that you will be using, placing them in a towel to keep warm. Once your tortillas have been warmed up, start heating up your oil. Place about 1/2 inch to 1 inch oil in a pan. Place pan over medium high heat until oil is hot.
While you are heating your oil, assemble your taquitos. Take a warmed tortilla and place a spoonful of potatoes on one side. Be careful not to overfill, your tortilla may break. Gently roll up the taquito and place seam side down in the oil when ready. (I can get about 6 taquitos in my pan so I will assemble all 6 first, then drop them in the pan). Fry until golden brown and crispy, turn over and cook until golden brown and crispy.
Serve with salsa, vegan sour cream, chimichurri, guacamole or whatever you’d like!
Enjoy!
Chimichurri. Hand chopped and delicious!
