Ingredients
Scale
- 3 large Yukon Gold potatoes, peeled
- ½ cup Real California Milk whole milk
- 1 teaspoon chicken or vegetable bouillon
- 1 cup vegetable oil
- 12 large corn tortillas, warmed
Ingredients for Roasted Salsa Verde:
- 2 serrano peppers
- 2 jalapeño peppers
- 1/3 white onion
- 2 garlic cloves, peeled
- 1 pound tomatillos, husked and rinsed
- 1 teaspoon salt
- 1 handful fresh cilantro
Toppings:
- Real California Milk Crema Mexicana
- Real California Milk Cotija Cheese
- fresh cilantro, finely chopped
- avocado, chopped
- lime wedges for juicing
Instructions
- Combine potatoes and enough water to cover in a large saucepan over medium heat. Boil for 20 minutes or until fork tender. Drain.
- Mash potatoes in the saucepan with a potato masher. Return to low heat, add milk and bouillon and stir until mixture thickens; approximately 5 minutes.
- Heat oil in a large skillet over medium heat. While oil heats up, scoop 2 tablespoons potato mixture in each tortilla and roll. Use toothpicks to close if necessary.
- Place taquitos 2-3 at a time in hot oil, using metal tongs turn frequently to fry evenly until golden; approximately 2 minutes on each side. Transfer to a paper towel lined plate to absorb excess oil.
- Directions for Salsa Verde:
- Place 4 cups water in a large saucepan over medium heat. Bring to a boil.
- Carefully, place serranos, jalapeños, onion and garlic cloves in boiling water. Boil for 10 minutes or until serranos and jalapeños are soft. Add tomatillos and bring water to a second boil; until the tomatillo color changes; about 6 minutes. Turn heat off and let cool in water. When water has cooled, remove stems from serranos and jalapeños.
- Place garlic, serranos, jalapeños, onion, tomatillos, salt, cilantro and ¼ cup water in a food processor or blender. Blend until smooth.
- Pour 1/3 cup salsa in a serving jar or cup, add 2 taquitos, add a layer of crema and top with cotija cheese, avocado, a sprinkle of fresh cilantro and lime juice. Repeat with remaining taquitos. Serve.