Potato Taquitos

Name: Potato Taquitos
Ingredients: 1 pound all potato purpos; 2 tablespoons vegetable oil; 1 white onion small, chopped; 1 clove garlic finely chopped; 1/2 teaspoon dried oregano leaves, crushed; 2 tablespoons water; 2 knorr tomato bouillon with chicken flavor cube; 1 cup shredded monterey jack cheese about 4 oz; 1/4 cup chopped fresh cilantro; 16 corn tortillas; 1 knorr chipotle minicube; oil additional, for frying

12 ingredients

5 steps

Ingredients

1 pound all potato purpos
2 tablespoons vegetable oil
1 white onion small, chopped
1 clove garlic finely chopped
1/2 teaspoon dried oregano leaves, crushed
2 tablespoons water
2 knorr tomato bouillon with chicken flavor cube
1 cup shredded monterey jack cheese about 4 oz
1/4 cup chopped fresh cilantro
16 corn tortillas
1 knorr chipotle minicube
oil additional, for frying

Directions

1

In a medium saucepan over medium-high heat, cover potatoes with water and bring to a boil. Cook about 12 minutes or until potatoes are tender; drain and mash.
2

In a medium skillet heat 2 tablespoons oil over medium heat and cook onion about 4 minutes or until tender, stirring occasionally. Add garlic and oregano and cook about 30 seconds. Add water and Knorr(R) Tomato Bouillon with Chicken flavor Cubes and cook 1 minute, stirring occasionally. Add potatoes and cook about 2 minutes, stirring occasionally. Remove from heat and stir in cheese, cilantro and Knorr(R) Chipotle MiniCube; set aside.
3

Heat 3/4-inch oil in a large skillet over medium-high heat. Fry each tortilla about 10 seconds to soften; drain on paper towels. Divide potato mixture between tortillas, roll up and secure each with a toothpick.
4

Fry taquitos, in batches, about 2 minutes or until golden, turning once. Drain on paper towels.
5

Serve with guacamole and crema Mexicana.