potato taquitos recipe

Ingredients:

– 3 large Yukon Gold potatoes, peeled

– 1/2 cup Real California Milk whole milk

– 1 teaspoon chicken or vegetable bouillon

– 1 cup vegetable oil

– 12 large corn tortillas, warmed

Toppings:

– Iceberg lettuce, shredded

– Real California Milk Crema Mexicana or Crema Agria

– Real California Milk Queso Fresco, crumbled

– Pico de Gallo or Salsa

Directions:

Combine potatoes and enough water to cover in a large saucepan over medium heat. Boil for 20 minutes or until fork tender. Drain.

Mash potatoes in the saucepan with a potato masher. Return to low heat, add milk and bouillon and stir until mixture thickens; approximately 5 minutes.

Heat oil in a large skillet over medium heat. While oil heats up, scoop 2 tablespoons potato mixture in each tortilla and roll. Use toothpicks to close if necessary.

Place taquitos 2-3 at a time in hot oil, using metal tongs turn frequently to fry evenly until golden; approximately 2 minutes on each side. Transfer to a paper towel lined plate to absorb excess oil.

To serve: place 2-3 taquitos on a serving plate, top with lettuce, crema, queso fresco and pico de gallo (or salsa).

Enjoy !!