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Potato and Poblano Taquitos

Potato and Poblana Taquits

By:Sandra A. Gutierrez

 

A new recipe to kick off the month of August

 

Ingredients

How to Make It

Step 1    

Place potatoes in a large pot, and add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-high, and simmer until potatoes are tender when pierced, 35 to 40 minutes.

Step 2    

While potatoes simmer, cook poblano directly over a medium flame of a gas stovetop, or under broiler, turning occasionally, until skin is charred and blistered, 11 to 12 minutes. Place chile in a small bowl, and cover with plastic wrap; let steam 20 minutes.

Step 3    

Drain potatoes, and let cool slightly, about 20 minutes. Peel potatoes with a sharp paring knife; transfer to a large bowl, and mash until smooth.

Step 4    

Gently scrape off poblano skin with paring knife. Cut in half lengthwise; remove and discard seeds. Finely chop poblano, and place in bowl with potatoes.

Step 5    

Melt butter in a large, high-sided skillet over medium-high. Add mushrooms; stir to coat, and cook, stirring occasionally, until mushrooms are tender and liquid has evaporated, 5 to 6 minutes. Add mushrooms, salt, and black pepper to potato mixture, and fold until thoroughly blended.

Step 6    

Follow assembly and frying instructions at left using tortillas and oil. Serve taquitos hot with Mother Salsas and cooked rice.

Make Ahead

Fried taquitos can be made up to 1 month ahead. Freeze in a single layer on a parchment paper–lined baking sheet until solid. Transfer to a ziplock plastic bag, seal, and return to freezer. Reheat on a wire rack set inside a baking sheet in a 350°F oven until hot, about 20 minutes, flipping after 10 minutes.
18/2018