Idaho® Potato Taquitos | Idaho Potato Commission

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