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Growing up in Southern California, potato taquitos were ubiquitous. If I couldn’t order them in a Mexican restaurant, I would be surprised because they were readily available at every Mexican restaurant I ever visited. I’m more vegetarian than I am meat eating and I adore potato rolled tacos (aka “taquitos”) and potato tacos. I prefer these over meat tacos or taquitos any day. Make these on a meatless Monday or if you’re in the mood for a delicious vegetarian Mexican meal. If you want some good pairing recipes, my guacamole, pico de gallo, and corn cucumber avocado salsa go great on top of the taquitos. If you love vegetarian Mexican food, then you’ll love my veggie quesadillas, veggie burritos, enchilada pie, and cheesy Mexican street corn enchilada bake.
Southern California is filled with numerous delicious Mexican restaurants, and I really miss them living in Utah. I’m excited that I can make my own potato taquitos that taste just as delicious, if not better, than any potato taquitos I’ve ever tasted in Orange, Riverside, or San Diego, or Santa Cruz counties. I attended college in northern California at the University of California, Santa Cruz, and they were severely lacking in good Mexican restaurants. I prefer the small, pocket-sized hole-in-the-wall restaurants as those typically serve the most authentic and best-tasting food.
You all know I have a deep love for Mexican food, and I’ve cooked droolworthy Mexican Street Corn, Shrimp Tacos, Easy Baked Beef Tacos, Carne Asada, and Shrimp Ceviche. I prefer to use my guacamole, pico, or salsa on top of any Mexican dish I eat.
Potatoes. One pound, or about 5 medium sized russet potatoes, are needed to make this recipe.
Cheddar. Freshly grate your cheddar for the best taste. Plus, the pre-shredded variety is packed with presevatives and additives that are not good for you.
Onion. Any color onion will work but we prefer to use yellow or white onion.
Corn kernels. Corn adds flavor and texture to this recipe.
Butter. Unsalted or salted butter will work.
Sea salt. If you don’t have sea salt, use double the amount of table salt.
Pepper. Freshly cracked black pepper tastes best in this recipe.
Oregano. Dried oregano adds an herby taste to this recipe.
Corn tortillas. Corn tortillas are what make the outside of the potato taquitos.
Canola oil. Canola or vegetable oil will work for frying the taquitos.
STEPS 1 and 2: Peel the potatoes then add them to a pot with enough water to cover. Bring to a boil and boil for 15 minutes, or until soft. Drain and place them in a large mixing bowl.
STEP 3: Use a masher to mash the potatoes.
STEP 4: Use a wooden spoon to chop up any large chunks of potatoes, and add the cheddar, onion, corn, melted butter, salt, pepper, and oregano, mixing well to combine.
STEP 5: Place the tortillas on a plate, covered with a wet paper towel. Set in the microwave and heat on high for 30 seconds. Flip the tortillas and heat for 30 more seconds, until warm. Add 2-3 tablespoons potato mixture to each tortilla, placing it in the center of the tortilla. Carefully roll each stuffed tortilla until you have fully wrapped it around. Place on a plate and if needed, stick a toothpick in the center to hold it together.
STEP 6: Pour the oil in a frying pan and set the heat to high. Once the oil is hot, place the taquitos in it and turn over after 2-3 minutes. Cook for 2-3 minutes on the other side. Drain on paper towels. Serve warm with guacamole or green salsa.
Cheesy Mexican Street Corn Enchilada Bake
Sweet Potato and Black Bean Enchiladas
Mexican Street Corn (Elotes Mexicanos)
Finally, if you make these Potato Taquitos, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
