Potato Taquitos

Cincooooooo de Mayoooooo is almost upon us! Is it just me who always pronounces it that way? Probably, but I assure you it’s much more fun. Some words just beg to be pronounced with flair. Cinco de Mayo is one of them.

Cinco de Mayo is a Mexican holiday that commemorates the defeat of the French during their invasion of Mexico back in 1862. In America, we take it upon ourselves to celebrate with our continental sister, taking part in the tacos and tequila. It is a hard task, but someone has to do it. No chip can be wasted, no bowl of salsa should go uneaten.

This year, I will be celebrating the holiday with these delightful potato taquitos. They are perfect for a party. They are exceedingly portable, highly dip-able (I serve them with salsa and guac), delicious, and insanely impressive. I don’t know too many people who make their own taquitos. Past the freezer section most people don’t venture into taquito territory. I admit that I was nervous to tackle these rolls at first, but I happily discovered they are as easy as they are impressive.

All that there is to do is make the filling – dicing up the vegetables is the hardest part, – roll the taquitos, and bake them off in a hot oven. They are ready for service. Here’s a tip that will make your party planning even easier: they can be made days ahead, stored in the fridge, and reheated for just 15-20 minutes before serving. If there are any leftovers, I will reheat them for lunch as well. The same rules apply.

What most excites me about these taquitos is that they are loved by everyone! Those with allergies will thank you for making them egg, dairy, gluten, soy, and nut-free. Those who forgo meat will be excited to know they are vegan. Any everyone else will just be glad because they are so darn delicious. Their crispy exterior is the perfect compliment to the flavor explosion of the potato, bell pepper, and tomato filling snuggled inside. I find that when serving a crowd of mixed eaters, Mexican is the was to go. It can be easily be made allergy-free and is always delicious thanks to the big bold  south-of-the-boarder flavors.

Potato Taquitos

• Author: Laurel
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 20 1x
• Category: Entrees
• Cuisine: dairy-free, egg-free, gluten-free, nut-free, refined sugar-free, soy-free, sugar-free, vegan, vegetarian

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Description

Taqiotos, shmakitos. These babies are incredibly easy to make at home thanks to a simple trick. To help roll the taquitos, without the tortilla cracking, dunk the tortilla in very warm water before rolling. They soften right up and you are left with crack-free perfectly formed rolls.

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Ingredients

Units USM Scale 1x2x3x

For the filling:

• 1 tablespoon coconut oil ((or other high heat oil))
• 1 lb red potatoes (, cut into a small dice)
• ½ cup diced onion
• ½ cup diced red bell pepper
• ½ cup diced tomato
• 3 cloves garlic (, minced)
• For the seasoning:
• 1 tablespoon tapioca starch
• 2 teaspoons sea salt
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon black peppers
• ⅛ teaspoon cayenne pepper
• Pinch crumbled oregano

For the sauce:

• 1 tablespoon coconut oil ((or other high heat oil))
• 1 tablespoon gluten-free oat flour
• ½ cup unsweetened alt-milk (, room temperature)
• 1 tablespoon nutritional yeast
• ½ teaspoon salt
• Pinch pepper

For Serving:

• 20 corn tortillas (try this easy homemade recipe!)

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Instructions

1. Preheat the oven to 425 degrees. Line a sheet tray with nonstick aluminum foil and prep with cooking spray.
2. Rinse the diced potatoes in cold water until the water runs clean. Dry off the potatoes with a clean dish towel to remove as much moisture as possible. Whisk together all of the seasoning ingredients and toss with the potatoes.
3. Heat the coconut oil in a cast iron skillet over medium high heat. Once the oil is hot, add in the potatoes. Cook, stirring occasionally over medium high heat until the potatoes are deeply browned and cooked through, about 10-15 minutes. Remove from the skillet and set aside. Add the onion, bell pepper, and tomato into the skillet. Cook until softened, about 5 minutes. Add in the garlic and cook for another minute. Add to the potatoes.
4. In a small saucepan melt the coconut oil over medium heat. Whisk in the oat flour and cook for 1 minute, whisking constantly. Whisk in the alt-milk making sure there are no lumps. Whisk in the nutritional yeast, salt, and pepper. Bring the mixture up to a simmer and cook for 1-2 minutes, whisking constantly, until the mixture thickens slightly. Add to the potato and vegetable mixture and toss to coat.
5. Fill a medium sized bowl with boiling water. Dip one tortilla in the water for 5-10 seconds to soften. Remove from the water and place on a clean kitchen towel. Blot to remove excess water and fill with a small line of the filling. Roll the tortilla up to form a long cylinder, like a commercial taquito. Place on the baking tray. Repeat with the remaining tortillas and filling. Line the taquitos up snug and touching one another. This will keep them from wanting to unroll. Place in the oven and bake for 25 minutes. Remove and serve.

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