ROLLED POTATO TAQUITOS

This is a fun and easy finger food meal that is easy on the pocketbook. Great for breakfast, lunch, dinner, or just snacking. It is both kid and grownup approved.
POTATO TAQUITOS

Filling
5 to 6 russet potatoes
1 Tbs. onion powder
1 Tbs. garlic powder
1/2 Tbs. Mexican oregano
1 tsp. ground cumin
3/4 C. sour cream
1 tsp. salt and pepper, to taste
Oil
White corn tortillas, warmed

Chipotle Salsa
5 to 6 tomatoes
1 to 2 jalapeños
1/2 onion
4 to 6 garlic cloves
1 bunch cilantro
6 canned chipotle in adobo sauce
8 oz. can tomato sauce
Salt, to taste
Juice of 1 limón (key lime)

Peel and dice the potatoes in large chunks. Place in a saucepan and cover with water. Bring to a boil and cook for 15-20 minutes or until the potatoes are soft; drain and place in a large mixing bowl.

Season the potatoes with the onion powder, garlic powder, oregano, cumin, sour cream, and salt and pepper to taste. Mash with a potato masher and set aside.

Meanwhile, make the salsa by boiling the tomatoes, jalapeños, and onion in water for about 10 minutes; drain. Put the cooked vegetables in a blender. Add the garlic, cilantro, chipotles with adobo sauce, tomato sauce, salt to taste, and the juice of 1 limón. Purée until smooth; set aside.

To assemble, place 1-2 Tbs. of the potato mixture across the middle of a warmed white corn tortilla and roll up. Continue with remaining tortillas until you have the number of tacos desired. Put any remaining potato mixture in a zip-lock bag and freeze.

Heat about 1/4-inch of oil in a cast iron skillet to 375ºF. Place the tacos, seam side down, into the hot oil and cook, turning to brown all sides, until they are a nice golden brown on all sides; drain on paper towels.

Serve warm with the salsa on the side for dipping.

Видео ROLLED POTATO TAQUITOS канала My Idaho Cabin