Idaho® Potato Taquitos | Idaho Potato Commission
In a blender purée the tomatoes, chipotle chiles, onion, garlic, cumin, and pepper. Blend until liquefied. In a deep sauté pan-heat the 3 tablespoons of vegetable oil over medium to low heat. Pour...
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Ingredients
- 3 Idaho® potatoes
- 4 cups water for boiling the potatoes
- 1 teaspoon chopped jalapeño
- 1 egg beaten
- 1/2 cup grated queso cotija; Parmesan may be substituted but check salt
- 1 tablespoon chopped epazote
- 2 teaspoons salt
- 24 ounces cooked shredded chicken
- 24 corn tortillas
- 6 bamboo skewers
- 2 cups corn oil
- 1 cup chile de arbol salsa
- 1 cup crema Mexicana
- 1 cup guacamole
- 1 cup salsa
- 6 ripe roma tomatoes
- 2 chiles chipotles en adobo from a 7 oz can
- 1/4 cup onion
- 1 garlic clove
- 1/4 teaspoon ground cumin
- 1/4 teaspoon white pepper
- Salt to taste
- 3 tablespoons vegetable oil
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